Strawberry Rhubarb Earl Grey Tart

Ingredients

FOR THE PASTRY

• 270g all-purpose flour
• pinch of salt
• 170g unsalted butter, cold and cubed
• 60ml ice cold water
• zest of 1 lemon

FOR THE EARL GREY CUSTARD

• 250ml milk
• 2 earl grey teabags
• 25g granulated sugar
• 2 egg yolks
• 1 heaping tablespoon of cornstarch
• 15g butter
• splash of milk (if needed)

FOR THE FILLING

• 2 large stalks of rhubarb, diced (about 335g)
• 450g strawberries, stem removed and halved
• 1/2 cup brown sugar
• juice of half an orange

FOR THE CRUMBLE TOPPING

• 100g butter
• 125g all-purpose flour
• 75g brown sugar
• 60g slivered almonds

Method

1. Start by making the pastry: In a food processor, add the flour, butter and salt. Pulse until the mixture resembles the consistency of sand. Then add the water and pulse until it comes together. Remove from the food processor and transfer to a bowl. Add the lemon zest and use your hands to mix everything together. Transfer to your work surface and gently flatten into a disc. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes or overnight.
2. Make the custard: In a saucepan, combine the milk and the earl grey teabags. Heat until the temperature reaches 40°C – 50°C. Remove from the heat and cover with plastic wrap and let cool completely. In the meantime, add the egg yolks to a large bowl and mix with the sugar and cornstarch.
3. Remove the earl grey teabags from the milk. Slowly pour half of the earl grey infused milk into the egg and sugar mixture, whisking constantly. Then pour that mixture into the rest of the milk and place on medium-high heat. Keep whisking until the mixture thickens. Then whisk in the butter. Remove from the heat, transfer to a bowl, and cover with plastic wrap. Let cool completely.
4. Make the strawberry rhubarb filling: Combine the rhubarb, strawberries, sugar, and orange juice in a medium saucepan. Leave on a medium-high heat and let simmer until the mixture becomes soft. Once done, put the mixture through a sieve to drain the excess juice.
5. Remove the pastry from the fridge: Lightly flour your work surface and roll out the pastry. Transfer to a buttered tart tin, pressing down on the pastry so it’s flat against the sides and bottom. Use a rolling pin and roll over the entire tin to remove any overhang. Prick the base with a fork and line with parchment paper and beans to blind bake the pastry. Bake in the oven at 350°F for 20 minutes. After 20 minutes, remove the beans and parchment paper and continue to bake for another 10 minutes. Remove from the oven and let cool completely.
6. Make the crumble: In a bowl, combine the flour, butter, brown sugar, and slivered almond. Use your fingers to make sure everything is combined.
7. Assemble: Preheat the oven to 350°F. Evenly spread the earl grey custard on the bottom of the pastry. Then spread the strawberry rhubarb filling across. Finish with the crumble topping. Bake in the oven for 30 – 40 minutes until the crumble is golden brown. Let cool completely and serve!