Saucy tart! (photo by Sarah)

I’ve adapted this recipe from one I saw a food magazine last weekend at the hairdresser’s. The original was for raspberry and custard tarts. Rhubarb and custard are just meant to be together though, forever and ever, so I thought that this could be a good change from the inevitable rhubarb crumble and custard while still keeping the marriage made in heaven. Apologies as I didn’t note which magazine the original recipe was in, I was very preoccupied getting my grey hair tended to, but on the ball enough to take a snap of it on my phone.

Ingredients

  • 320 g pack of ready rolled puff pastry (I used Jus-Rol Light – yeah, I know but you’ve got to try..)
  • 3 good fat stems of rhubarb
  • 1 pot of good ready-made vanilla custard
  • 4 tbsp caster sugar
  • 1 egg
  • Icing sugar to dust

To Make

  1. Pre-heat oven to 220oC/Gas 7
  2. Unroll the pastry and divide and cut into 12 rectangles
  3. Score a border about 1cm in from the edge of your pastry rectangle and prick the inside of this area well with a fork.
  4. Place your pastries on a lined baking tray/s and cook for approximately 10-15 mins. Your cases should be risen but still pale in colour.
  5. Remove from oven and press the inside of the borders down with a fork carefully until they are flat but take care to keep the frame intact.
  6. Leave on cooling rack while you….
  7. Turn the oven down to 180oC/Gas 4
  8. Cut your rhubarb and stew it with the caster sugar and a little water in a large saucepan, until the fibres are broken down and softened and it resembles jam. Check for sweetness and add more sugar to taste as you see fit.
  9. Beat your egg and whisk it into 500ml/18fl oz of the custard.
  10. Layer the stewed rhubarb into the pastry cases
  11. and then top with as much custard as you can without it overflowing. It will rise in the oven so don’t be too generous.
  12. Layer the fillings in all the cases and bake in the oven for about 15-20 mins until the custard is set. Wobble the tray a little bit and if it feels firm then you should be good.
  13. Leave to cool on the rack and then dust with icing sugar.
  14. Eat and have in-depth discussion about how they taste just like the Rhubarb and Custard sweets!

For more recipes that have no nutritional value whatsover (and a few that do) visit me at www.viewfromthetable.co.uk

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