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.
- 150g Wholemeal Plain Flour
- 75g Chilled Cubed Butter
- 50g Icing Sugar
- 2 Large Egg Yolks
- 150g Caster Sugar
- 250g Sliced Rhubarb
- 150ml Double Cream
- 1Tbsp Lemon Juice
- 1 Large Egg
- 2 Large Egg whites.
- Pre heat your oven to 200°/ or 180° for a fan oven (as you know mine chooses it’s oven temperature!)
- Put the flour and butter into a food processor, blitz until it resembles breadcrumbs.
- Add the icing sugar and blitz again
- Add the egg yolks and pulse until it just holds together.
- Tip onto a floured board and knead into a ball
- Wrap in cling film and chill for about 20mins.
- Grease a non stick baking tray lightly and spread the rhubarb on to it.
- Sprinkle with 25g of the caster sugar and the lemon juice.
- Roast for 10mins till the rhubarb is slightly tender.
- 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.
- Roll out the pastry and cut to size and pop into the tins, making sure the pastry is right into the edges.
- Pop some parchment paper in each 1 and fill with either baking beans or rice, whichever you have and bake for 10mins.
- Remove the beans/rice and paper and cook for a further 5 mins till the pastry is firm.
- Mix together the cream, eggs and the remaining (125g) of caster sugar in a jug.
- Divide the rhubarb between the pastry cases.
- Pour in the egg mixture carefully into each case.
- Turn down the oven to 170°/ fan 150° and bake the tarts for 15 mins or until they are just firm.
- I love my tins, they were my late mums and are actually jam tart tins, but they make great bite sized tarts.
- Next time I will use bigger tins.
Have you got any rhubarb recipes that are a little different? Let me know I’d love to try them out.