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Rhubarb Tarts with Rhubarb Ice Cream

Handmade puff pastry tarts topped with custard and roasted rhubarb, served alongside a homemade creamy rhubarb ripple ice cream.

BakingVegetarianDessertIce CreamRhubarb
Estimated Nutrition
Calories
1562.1
kcal / serving
6248.4 kcal total
Carbs
171.4g
per serving
685.5 g total
Fat
87.1g
per serving
348.2 g total
Protein
25.7g
per serving
102.8 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
160
g
Caster Sugar
divided use
200
g
Golden Syrup
125
g
Caster Sugar
4
tbsp
Cornflour
heaped
500
g
Puff Pastry
all butter, ready-rolled
Dairy
6
piece
Egg Yolks
free-range
300
ml
Full-Fat Milk
300
ml
Double Cream
500
ml
Full-Fat Milk
5
piece
Egg Yolks
free-range
1
piece
Egg
beaten, for glazing
GrainsCereals
1
piece
Plain Flour
for dusting
Liquids
50
ml
Water
300
ml
Cider
NutsSeeds
1
piece
Vanilla Pod
split, seeds scraped
0.5
tsp
Five-Spice Powder
1
piece
Vanilla Pod
split, seeds scraped
1
piece
Vanilla Pod
split
Vegetables
450
g
Rhubarb
stems, trimmed, cut into 5cm pieces
800
g
Rhubarb
stems, trimmed, cut into 5cm pieces, 1cm thick

Method

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