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.
- 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
- Pre-heat oven to 220oC/Gas 7
- Unroll the pastry and divide and cut into 12 rectangles
- Score a border about 1cm in from the edge of your pastry rectangle and prick the inside of this area well with a fork.
- 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.
- 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.
- Leave on cooling rack while you….
- Turn the oven down to 180oC/Gas 4
- 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.
- Beat your egg and whisk it into 500ml/18fl oz of the custard.
- Layer the stewed rhubarb into the pastry cases
- 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.
- 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.
- Leave to cool on the rack and then dust with icing sugar.
- 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