Rhubarb and Custard Tarts

Recipe Categories : | Rhubarb | Tarts | All Desserts | Cold Desserts | MAIN INDEX |

Preparation Time : 25 mins. (+ refrigeration time) Cooking Time : 30 mins. Makes : 24

Ingredients :

• 3 sheets ready-rolled sweet shortcrust pastry
• ¼ cup (75g) caster sugar
• 4 cups (500g) coarsely chopped rhubarb
• ½ cup (125ml) cream
• ½ cup (125ml) milk
• ¼ cup (55g) caster sugar, extra
• ½ vanilla bean, halved lengthways
• 2 eggs
• 2 tbsp cornflour

Preparation and Cooking Instructions :

1. Using a 7cm cutter, cut rounds from a thawed pastry. Place rounds into a lightly greased 24-hole patty pan tray, prick bases with a fork. Refrigerate for 20 minutes. Preheat the oven to moderate (180°C)
2. Cut baking paper into small squares, place in holes over pastry, fill each with baking beans or rice. Bake in a moderate oven for 15 minutes. Remove paper and beans, bake for a further 10 minutes or until tarts are browned lightly and crisp; cool.
3. Meanwhile, combine sugar and rhubarb in a medium saucepan, cook over moderate heat, stirring, for about 15 minutes or until mixture is thick and pulpy. Transfer mixture to a small bowl, refrigerate until cold.
4. Bring the cream, milk, extra sugar and vanilla bean to the boil in a small saucepan. Whisk the eggs in a small bowl, then whisk in the cornflour; gradually whisk in the warm milk mixture. Return the mixture to the pan and stir over a medium heat until the mixture boils and thickens remove the vanilla bean; transfer custard to a small bowl, cover surface tightly, cool to room temperature.
5. Fill tart shells with custard, top with cold rhubarb.