Rhubarb & custard tarts

Recipes / Vegetarian

This creamy baked custard with tangy rhubarb is delicious served warm or cold.

Recipe «Rhubarb & custard tarts» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 160ml milk, 80ml thickened cream, 70g caster sugar, 1 egg, 1 egg yolk , 3 small stalks rhubarb, ends trimmed, halved lengthways, cut into 5cm pieces, Ground nutmeg, to dust, Icing sugar mixture, to dust , 225g plain flour, 60g icing sugar mixture, 125g chilled butter, chopped, 1 egg yolk, 2 tbsp chilled water.

Ingredients:

  • 160ml milk 
  • 80ml thickened cream 
  • 70g caster sugar 
  • 1 egg 
  • 1 egg yolk 
  • 3 small stalks rhubarb, ends trimmed, halved lengthways, cut into 5cm pieces 
  • Ground nutmeg, to dust 
  • Icing sugar mixture, to dust 
  • 225g plain flour 
  • 60g icing sugar mixture 
  • 125g chilled butter, chopped 
  • 1 egg yolk 
  • 2 tbsp chilled water 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.