Rhubarb and custard cassonade tarts

Method

1. Preheat the oven to 190C/gas 5.

2. Grease 4 x 10cm tart tins.

3. Roll out the pastry and use it to line the tart tins. Prick the bottom of the pastry cases lightly with a fork. Put a piece on non-stick baking parchment on the base and weigh down with baking beans. Bake the pastry 'blind' for 10 minutes without colouring the edges then remove the atrt cases from the oven. Reduce the oven temperature to 160C/gas 3.

4. For the rhubarb filling: put the rhubarb in a pan with the caster sugar, split vanilla pod and orange juice. Bring to the boil and simmer for 5 minutes or until the rhubarb is tender but still in pieces. Remove with a slotted spoon into the pastry cases. Reserve the juices.

5. For the custard: in another pan, bring the milk and cream nearly to the boil.

6. Beat the eggs, yolks and sugar together in a bowl and pour the hot milk over them and beat gently.

7. Pour the custard mixture into the pastry cases on top of the rhubard and bake for 40 minutes until just set. Remove from the oven and leave to cool.

8. For the brulée: mix the sugars together and sprinkle over the individual tarts. Caramelise with a blowtorch.

9. Serve the tarts with the remaining rhubarb juices.

Comments                        add a comment

Be the first to add a comment...

Ingredients

400g sweet shortcrust pastry

For the rhubarb filling

500g Rhubarb, chopped
150g caster sugar
1 vanilla pod, split
125ml orange juice

For the custard

300ml Milk
200ml double cream
3 large free-range Eggs
2 free-range egg yolks
100g caster sugar

For the brulée

75g caster sugar
75g demerara sugar
75g icing sugar

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Real Italian food for real food lovers
Afternoon tea, curry cookery courses and more!