top of page

Custard Tart, Rhubarb and Nutmeg

The classics are always welcome here at The Corner House and we’re particularly proud of our version of this beautiful custard tart. Cook it so that it has just the right wobble; it ought to be just set. And make sure you use fresh, grated nutmeg if you can – the difference in flavour is stunning. Rhubarb is heavenly, and has beautiful colour and flavour. It’s a sure sign that spring is on its way.

Dish Difficulty: Medium

Serves: 12

Custard Tart, Rhubarb and Nutmeg Recipe | Corner House Canterbury


Ingredients

For the tart:

1 tart case (see basics recipe)

12 medium eggs

250g caster sugar

1l double cream

2 vanilla pods

1 nutmeg


For the rhubarb:

375g rhubarb

125g caster sugar

60ml red wine

60ml water


Preparation

For the tart:

  1. Follow instructions in the basics recipes section to cook a sweet pastry tart case.

  2. Warm up and infuse the cream with the vanilla.

  3. Whisk the eggs and sugar, then gradually add cream and whisk.

  4. Pass through a sieve to infuse with the vanilla seeds. Remove pods, then pour into a tart case and bake on 110°C for 25 minutes. Check every 2 minutes after that, doing the wobble check.


For the rhubarb:

  1. Firstly, prepare half of the rhubarb by cutting into 2-3cm pieces. Bring the sugar, water and wine to a simmer ensuring the sugar has dissolved.

  2. Poach the rhubarb gently until tender, remove from the liquid.

  3. Add the other half of the rhubarb and simmer for approximately 15 minutes. Purée in the blender and pass through a sieve.

  4. Mix the 2 together.

  5. Serve next to the tart.

Comments


Commenting on this post isn't available anymore. Contact the site owner for more info.

Food Service Times

Monday - Thursday: 12pm - 9pm
Friday & Saturday: 12pm - 9:30pm
Sunday: 11:30am - 8:30pm

We are closed Christmas Day

Visit our Restaurant

1 Dover Street
Canterbury
Kent
CT1 3HD

© 2025 Corner House Restaurants. All rights reserved.

bottom of page