Ingredients
Method
- Blitz the almonds and powdered sugar in a food processor, then sift all dry ingredients into the bowl of a stand mixer to begin the pastry.
- Combine the mixture with cold butter on low speed using a paddle attachment until it reaches the consistency of fine breadcrumbs.
- Beat the eggs in a separate bowl and add them to the flour mixture. Mix for approximately 30 seconds until just combined, taking care not to overwork the dough.
- Press the dough into a rough disc, wrap it in plastic wrap, and refrigerate for at least 1 hour until firm and rested.
- Roll the pastry on a lightly floured surface into an even circle about 1/8 inch thick. Transfer the dough to the tart tin using a rolling pin, gently press it into the edges while leaving the overhang, and chill for another hour.
- Preheat the oven to 300°F (150°C) without using the fan setting.
- Trim the pastry to leave a 1cm overhang and save the scraps. Line the case with aluminum foil, fill with baking weights or sugar, and blind-bake for 1 hour.
- Prepare the rhubarb by discarding the leaves and cutting the stems into neat batons, reserving 50g of offcuts for the jelly.
- Toss the rhubarb batons with sugar and star anise in a baking tray. Macerate at room temperature for 20 minutes, then cover with foil and bake alongside the tart for 15–20 minutes until tender.
- Remove the rhubarb and tart from the oven. Let the rhubarb cool, remove the weights and foil from the pastry, and shave the edges of the shell with a microplane until flush with the ring.
- Blend 35–40g of raw pastry scraps with the egg using an immersion blender to create a liquid. Brush this over the tart case to seal cracks, bake for 10 more minutes, and then set aside to cool.
- Lower the oven temperature to 240°F (115°C) without the fan.
- Heat the cream and sugar in a saucepan until nearly boiling. Add peeled and grated ginger, remove from heat, and let infuse for 15 minutes or to your preference.
- Beat the egg yolks in a bowl. Reheat the infused cream until hot, strain it through a fine sieve, and gradually whisk it into the egg yolks until fully combined.
- Place the tart case on the middle oven rack. Strain the custard into the shell and bake for 20–30 minutes until just set with a slight wobble, then cool completely.
- Boil the sugar, glucose, water, and reserved rhubarb trimmings for 10 minutes. Stir in the bloomed gelatin, return to a boil briefly, then strain and let cool.
- Slice the cooked rhubarb into thin, even pieces and arrange them on the tart. Brush generously with the rhubarb jelly and let it set before slicing and serving.
Notes
Pastry Patience: I cannot stress enough how important those chilling sessions are, because rushing the dough is the quickest way to end up with a shrinking crust that loses its shape in the oven.
Ginger Intensity: I usually taste the cream after the initial infusion and if the ginger bite isn't sharp enough for my liking, I let it sit for another ten minutes to really pull out that warmth.
Leak Protection: My favorite discovery for a perfect tart is using that slurry of pastry scraps and egg to seal the shell, which creates a waterproof barrier so the custard does not soak into the crust and make it soggy.
The Perfect Wobble: I always check the custard early and look for a gentle jiggle in the center like set jelly, because if you bake it until it is firm, you lose that silky, melt in your mouth texture I love so much.
Rhubarb Selection: I prefer using the pinkest forced rhubarb I can find for this recipe, as the vibrant color looks stunning against the pale custard once you brush on that final layer of jelly.
Advance Prep: You can easily make the pastry case a day ahead and keep it in an airtight container, which makes the assembly and custard baking feel much less frantic when you are hosting.
Sugar Swap: If you do not have toasted sugar on hand, regular granulated sugar works just fine, though I find the toasted version adds a subtle caramel note that pairs beautifully with the spicy ginger.