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Rhubarb & custard tarts

  • 0:30 Prep
  • 0:50 Cook
  • 6 Servings
  • Advanced


  • 160ml (2/3 cup) milk
  • 80ml (1/3 cup) thickened cream
  • 70g (1/3 cup) caster sugar
  • 1 egg
  • 1 egg yolk
  • 3 small stalks rhubarb, ends trimmed, halved lengthways, cut into 5cm pieces
  • Ground nutmeg, to dust
  • Icing sugar mixture, to dust

Sweet pastry

  • 225g (1 1/2 cups) plain flour
  • 60g (1/3 cup) icing sugar mixture
  • 125g chilled butter, chopped
  • 1 egg yolk
  • 2 tablespoons chilled water


  • 1
    To make the pastry, place flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water, and process until dough just starts to come together. Turn onto a lightly floured surface and knead until smooth.
  • 2
    Roll out the pastry on a well-floured surface until 4mm thick. Line six 3cm-deep, 8cm (base measurement) fluted tart tins, with removable base, with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
  • 3
    Preheat oven to 200°C. Cover the pastry bases with baking paper and fill with pastry weights or rice. Place on a baking tray and bake in oven for 10 minutes. Remove the paper and pastry weights or rice. Bake in oven for a further 10 minutes or until golden.
  • 4
    Meanwhile, use a fork to whisk together the milk, cream, sugar, egg and egg yolk in a medium bowl. Strain the mixture through a fine sieve into a jug.
  • 5
    Reduce oven temperature to 160°C. Divide the rhubarb among the pastry cases. Pour the custard mixture into the pastry cases. Sprinkle with nutmeg. Bake in oven for 25-30 minutes or until just set. Set aside for 15 minutes to cool slightly. Dust with icing sugar and serve.

Source: taste.com.au


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