Roasted Rhubarb and Custard Tart with a White Chocolate Lemon Scented Ice Cream

Roasted Rhubarb and Custard Tart with White Chocolate Lemon Scented Ice Cream

Recipe by Kyle Haytread
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For the ice cream

125ml cream.
125ml milk.
4 whole egg yolks.
90 grams castor sugar.
Zest of 2 lemons.
115 grams of white chocolate.


In a saucepan combine the milk, cream, lemon zest  and white chocolate and scald on a medium heat. In the meantime, seperate the eggs, whisking together the yolks and sugar.

Combine the milk and cream mixture with the egg and sugar mixture by tempering (a process whereby the hot milk and cream mixture is added slowly to the egg and sugar mixture). Set aside to cool to room temperature and then churn in a home churner.

For the pie crust (sweet pastry)

250 grams of plain flour.
5ml of Royal Baking Powder.
50g of icing sugar.
125g of unsalted butter.
1 vanilla pod.
1 large egg.
A splash of milk.

Sieve flour, icing sugar and baking powder into a large mixing bowl.
Chop the butter into cubes then using your fingertips, gently work in the flour, sugar and baking powder until the mixture resembles breadcrumbs.
Scrape out the seeds from the vanilla pod and add to the mixture.
Beat the egg and milk , then add the mixture and gently work it together until it forms a ball of dough.

Important to take note not to work the dough too much or it will become elastic and chewy, not short and crumbly. Allow to rest in the fridge for 30 – 45 minutes.

Once rested roll out to a 3 mm thickness and line the Le Creusset pie dish.
Blind bake for 30 minutes oven temperature at 180 degrees celcius until the pastry is cooked and golden brown.

For the pie filling

1.25 litres of cream.
200 grams of castor sugar.
1 vanilla pod.
Zest of 1 lemon.
14 egg yolks

In a saucepan heat the cream and lemon zest, then set aside.

Separate the eggs and whisk together the yolks and castor sugar along with the vanilla seeds. Combine the two mixtures using the same tempering method as when preparing the ice cream. Follow by straining the mixture through a fine sieve and then pouring into the pie dish. Bake on a low heat (150 to160 degrees celcius )for 40 minutes.

For the rhubarb topping

Wash and prepare 3 stalks of ripe rhubarb and cut into 3 to 4 cm long pieces.
Saute lightly in a pan on a high heat with a squeeze of lemon juice and one cup of sugar.
Once cooked and glazed set aside to cool.

Assembling the pie:

Once the pie has cooled completely, arrange the cooked and glazed rubarb on top of the pie and garnish with freshy piped creme chantilly which can be made by whipping  up fresh cream with icing sugar and a touch of vanilla. Serve with the lemon  scented ice cream on the side and fresh raspberries.

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