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Rhubarb and Custard Tarts

Crisp sweet pastry tarts filled with smooth vanilla custard and topped with tender grenadine-baked rhubarb and a citrus glaze.

Baking Vegetarian Dessert Spring Rhubarb

Estimated Nutrition

Calories

1530.1

kcal / serving

6120.4 kcal total

Carbs

134g

per serving

535.8 g total

Fat

105.1g

per serving

420.5 g total

Protein

14.6g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

100

CondimentsSauces

tbsp

Dairy

125

Butter

unsalted

piece

Egg

medium free-range

750

Double Cream

piece

Eggs

medium free-range

piece

Clotted Cream

to serve

GrainsCereals

225

Plain Flour

Liquids

piece

Orange Juice

juice from one orange

NutsSeeds

piece

Vanilla Pods

slit in half and seeds scraped

Vegetables

500

Rhubarb

medium-sized

Method

Preheat the oven to 170°C.

Rub the butter and flour together then mix in the sugar and egg until dough forms.

Compress the dough into a flat circle and chill for one hour.

Roll out the pastry to 5mm thickness and line four tart cases.

Blind bake the cases with parchment and beans for 15-20 minutes until golden.

Boil the cream with vanilla seeds and pods in a saucepan.

Whisk sugar and eggs together then gradually pour in the warm cream.

Cook the custard until thick enough to coat a spoon then pass through a sieve.

Fill the tart cases halfway with custard and chill for two hours.

Preheat the oven to 200°C.

Bake the rhubarb with grenadine, sugar, and orange juice for five minutes.

Cut cooled rhubarb into 1cm pieces and drain while reserving the juices.

Arrange the rhubarb pieces on top of the set custard.

Reduce marmalade and rhubarb juices to a syrup and glaze the tarts.

Serve with clotted cream and more glaze.

made with
a toodle. project