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Rhubarb and Custard Tarts

Rhubarb and Custard Tarts

Recipe Submitted By: bakingmad

A classic flavor combination! The perfect make ahead pudding for home entertaining and baked in just 15 minutes!

Preparation Time	1 hour
Baking Time	15 minutes
Portions	6
Skill Level	Easy
Average Rating

Rhubarb and Custard Tarts Ingredients

150 grams	Plain Wholemeal Flour (Allinson)
75 grams	Butter chilled And diced
50 grams	Golden Icing Sugar (Billington's)
2	Egg Yolk large

Additional Ingredients

150 grams	Golden Caster Sugar (Billington's)
250 grams	Rhubarb
150 ml	Double Cream
1 tbsp	Lemon
1	Free Range Eggs large
2	Egg Yolk large

This recipe uses

How to make Rhubarb and Custard Tarts

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 200ºC/180ºC Fan/Gas 6.
Put the flour and butter into a processor and whiz until the mixture resembles crumbs. Add the Golden Icing Sugar and whiz again for a few seconds. Then add the egg yolks and pulse until the mixture just holds together.
Tip the dough onto a lightly floured surface and knead gently into a ball. Wrap in cling film and chill for 20 mins.
Grease a non-stick baking sheet. Spread the rhubarb over this, sprinkle with 25g of the golden caster sugar and the lemon juice. Roast the rhubarb for 10 minutes until slightly softened.
Grease and flour 6 individual 4" tartlet tins. Roll out the pastry on a lightly floured surface and line the tins, pushing into the edges. Trim off the excess and chill for 15 minutes.
Line the pastry cases with greaseproof paper and baking beans. Bake the pastry cases for 10 minutes. Remove the paper and baking beans and bake for 5 more minutes until the pastry base is firm.
Mix together the cream, eggs and remaining golden caster sugar in a jug. Divide the rhubarb between the pastry cases, arrange on a baking tray and carefully pour in the egg mixture. Reduce the oven temperature to 170°C/fan 150°C/gas mark 3 and bake the tarts for 15 minutes or until the filling is just firm.

Reviews

Read all reviews (2) | Average rating: 3 stars

"A bit fiddly to prepare, but worth the effort as really scrumptious."

08-01-2010 | Author: dorrie251 | 4 stars

"Recipe says serves 8 but method wants you to line 6 individual tins. Which is it? "

Bakingmad: "Hi, Thanks for your comment. The recipe is for 6 little tartlets. Sorry we had 8 in the top section of the recipe. Thanks Baking Mad "

01-04-2010 | Author: FooDee | 1 stars

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