I’ve never cooked with rhubarb before or incorporated tea into desserts yet other than powdered green tea. So when I saw Russel’s (Chasing Delicious) earl grey berry tart and Viviane’s (At Down Under) rhubarb tart, I was inspired to combine these two new things into one recipe. The result was great, there was a nice subtleness of the smooth earl grey steeped custard which paired well with the tartn ess of the rhubarb. If you don’t like earl grey, I think it would also be great to just replace it with usual english breakfast. After this, I really want to somehow incorporate more tea into the desserts I make, it’s just such a genius idea and makes things sound a little more fancy, no?
And the HSC is finally over. It’s not as scary as people make it sound like… I was even able to manage this tart 2 days before an exam. Baking things in between exams definitely was a good down time for me. I will now be embracing my big 4 month holiday now!! I will be going back to Jakarta shortly, sometime next week. I don’t have alot of proper cooking material and equipment there so it might be hard to post recipes. I wish I could take all my pots and pans but alas, that is not possible…But there will definitely be a whole lot of dining out reviews. I realise it may not be applicable, but hmm, I think the blog will start to be more of a travel blog in the next few weeks with recommendations tips for when any of you comes to Jakarta? There’s still some issues with visa and whatnots, but if it all goes down well, I may even be able to go to Europe and that’ll be a hell lot of fun to blog about! So lots of travelling planned, and it’s not a good trip without good food so I’ll be sure to document everything.
1. In a separate bowl, whisk the flour with the salt. Cream butter and sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. (the mixture may seem curdled but it’s okay, you’re on the right track. It’ll all come together nicely after the flour)
1/4 teaspoon salt
55g unsalted butter
1. Place the earl grey tea in cheesecloth and tie it shut tightly to ensure no tea leaves can escape. (I didn’t have one so I just gathered around 8 earl grey tea bags)
2. Place the milk in a heavy bottomed pot. Cut into the vanilla bean lengthwise and scrape the innards from the vanilla bean into the milk. Place the bean pod in the milk too and bring the milk to a boil. Once the milk has reached a boil, remove the pot from the heat. Place the cheesecloth bag filled with tea into the milk, cover pot, and allow it to steep for 15 minutes.
3. In the mean time, mix the cornstarch, sugar, salt and eggs together in a bowl. Set aside.
4. After the tea is finished steeping, remove the cheesecloth bag and vanilla bean from the milk. Slowly pour some of the milk into the sugar mixture, whisking to temper the eggs. Return the tempered egg mixture to the pot with the remaining milk.
5. Heat the mixture over medium-high heat and bring it to a boil, stirring/whisking constantly. Once at a boil, continue cooking for another 30 seconds to ensure the cornstarch taste is cooked out.
6. Remove from the heat and stir in the butter. Allow the custard to cool to room temperature before placing in the fridge to chill.
1. Preheat oven to 180°C and line a large baking tray with parchment2. Slice rhubarb diagonally and lay on parchment. Sprinkle sugar on top3. Place in oven for about 6 minutes or until just soft. Cool
1. Spoon and spread custard over cooled base evenly. Arrange the cooked rhubarb on top as desired.