- 1 cup fresh orange juice
- 1 tbsp. fresh lime juice
- 1/2 cup sugar
- 2 stalks rhubarb trimmed, very thinly sliced diagonally
- 2 Borgs puff pastry sheets
- 1 cup almond meal
- 1-1/2 cups good quality custard
- 1/2 tsp. grated orange zest
Preheat oven to 200c with rack in middle.
Stir together orange juice, lime juice, and sugar in a bowl. Add rhubarb and marinate for about 10 minutes, stirring it occasionally.
Combine the almond meal, custard and the orange zest and stir to combine.
Place a sheet of puff pastry onto a sheet of baking paper on a flat tray. Brush around 1 inch of the edge of one sheet with egg and then lay the other sheet of pastry on top. Make a 1-inch border around the pastry by lightly scoring a line parallel to each edge (do not cut all the way through). Remove the top middle square and prick the remaining pastry inside border all over with a fork.
Spoon in the custard and almond mixture and then strain the rhubarb reserving the liquid.
Lay the rhubarb onto the custard in an even layer. Brush the top of the border with egg wash and sprinkle with large crystal brown sugar.
Bake the tart for about 30 minutes until golden.
Place the rest of the marinade in a pot and bring to a simmer over moderate heat. Reduce until slightly syrupy about 15 – 18 minutes.
Transfer the tart to a rack. Brush rhubarb and pastry with glaze and serve.