This creamy baked custard with tangy rhubarb is delicious served warm or cold.
- To make the pastry, place flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water, and process until dough just starts to come together. Turn onto a lightly floured surface and knead until smooth.
- Roll out the pastry on a well-floured surface until 4mm thick. Line six 3cm-deep, 8cm (base measurement) fluted tart tins, with removable base, with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
- Preheat oven to 200°C. Cover the pastry bases with baking paper and fill with pastry weights or rice. Place on a baking tray and bake in oven for 10 minutes. Remove the paper and pastry weights or rice. Bake in oven for a further 10 minutes or until golden.
- Meanwhile, use a fork to whisk together the milk, cream, sugar, egg and egg yolk in a medium bowl. Strain the mixture through a fine sieve into a jug.
- Reduce oven temperature to 160°C. Divide the rhubarb among the pastry cases. Pour the custard mixture into the pastry cases. Sprinkle with nutmeg. Bake in oven for 25-30 minutes or until just set. Set aside for 15 minutes to cool slightly. Dust with icing sugar and serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set