Rhubarb Custard Tarts

June 25, 2014 in Food, Recipe

Rhubarb Custard Tarts 

I love rhubarb and fancied trying something different from my normal crumble or sponges so I went with rhubarb custard tarts.

I was pleased when I found this recipe, although as per usual I changed most of the recipe to suit me, well it wouldn’t be me if I didn’t now would it? 

That’s the thing with recipes, most of them you can change, even the classics.

Rhubarb Custard Tarts
Serves 6
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Cook Time
30 min
Cook Time
30 min
Pastry
  1. 150g Wholemeal Plain Flour
  2. 75g Chilled Cubed Butter
  3. 50g Icing Sugar
  4. 2 Large Egg Yolks
For The Filling
  1. 150g Caster Sugar
  2. 250g Sliced Rhubarb
  3. 150ml Double Cream
  4. 1Tbsp Lemon Juice
  5. 1 Large Egg
  6. 2 Large Egg whites.
Instructions
  1. Pre heat your oven to 200°/ or 180° for a fan oven (as you know mine chooses it’s oven temperature!)
To Make The Pastry
  1. Put the flour and butter into a food processor, blitz until it resembles breadcrumbs.
  2. Add the icing sugar and blitz again
  3. Add the egg yolks and pulse until it just holds together.
  4. Tip onto a floured board and knead into a ball
  5. Wrap in cling film and chill for about 20mins.
  6. Grease a non stick baking tray lightly and spread the rhubarb on to it.
  7. Sprinkle with 25g of the caster sugar and the lemon juice.
  8. Roast for 10mins till the rhubarb is slightly tender.
  9. Grease and flour your tart tins, I made the mistake of using too small a tin bu they still worked! It should be 6 tins.
  10. Roll out the pastry and cut to size and pop into the tins, making sure the pastry is right into the edges.
  11. Pop some parchment paper in each 1 and fill with either baking beans or rice, whichever you have and bake for 10mins.
  12. Remove the beans/rice and paper and cook for a further 5 mins till the pastry is firm.
For The Filling
  1. Mix together the cream, eggs and the remaining (125g) of caster sugar in a jug.
  2. Divide the rhubarb between the pastry cases.
  3. Pour in the egg mixture carefully into each case.
  4. Turn down the oven to 170°/ fan 150° and bake the tarts for 15 mins or until they are just firm.
Notes
  1. I love my tins, they were my late mums and are actually jam tart tins, but they make great bite sized tarts.
  2. Next time I will use bigger tins.
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Baking blind

Ready to cook

Rhubarb Custard Tarts

Rhubarb Custard Tarts

 

 Have you got any rhubarb recipes that are a little different? Let me know I’d love to try them out.

 

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