Rhubarb Custard Tarts

This creamy baked custard with tangy rhubarb is delicious served warm or cold.

The ingredient of Rhubarb Custard Tarts

• 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
• 225g 1 1 2 cups plain flour
• 60g 1 3 cup icing sugar mixture
• 125g chilled butter chopped
• 1 egg yolk
• 2 tbsp chilled water

The Instruction of rhubarb custard tarts

• 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
• 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
• preheat oven to 200u00b0c 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
• 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
• reduce oven temperature to 160u00b0c 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

Nutritions of Rhubarb Custard Tarts

fatContent: 469 157 calories
saturatedFatContent: 25 grams fat
carbohydrateContent: 16 grams saturated fat
sugarContent: 52 grams carbohydrates
fibreContent: 24 grams sugar
proteinContent: n a
cholesterolContent: 8 grams protein
sodiumContent: 150 milligrams cholesterol

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