Rhubarb and custard Portuguese tarts
A seasonal spin on the classic teatime treat, gorgeously tart rhubarb is a heavenly match for creamy custard and flaky pastry in these moreish Portuguese tarts.
- Preheat the oven to gas 3, 160°C, fan 140°C and grease a 12-hole muffin tray.
- Put the rhubarb on a baking tray and sprinkle over the caster sugar, cover with foil and bake for 20 mins. Remove the tray from the oven and set aside 24 pieces of rhubarb (2 per tart). Return the remaining rhubarb to the oven and cook for a further 5–10 mins, until completely soft.
- Meanwhile, in a bowl, combine the egg yolks, cream, lemon zest and all but 1 tbsp of the icing sugar. Once the remaining rhubarb is soft, transfer to a food processor, reserving the juices for use in other dishes (see tip). Blitz until completely smooth, then add in the egg mix and blitz for a few seconds, until combined. Set aside. Turn the oven up to gas 6½, 210°C, fan 190°C.
- Unroll the puff pastry sheet and discard the paper. Brush the surface of the pastry very lightly with water. Dust with the remaining 1 tbsp icing sugar and the ground cinnamon. Tightly re-roll the pastry and cut it into 12 pieces of equal size. Using a little flour to prevent sticking, roll out each piece of pastry, cut side up, into a 9cm disc. Put the discs in the greased muffin tray.
- Divide the egg mix between the pastry cases and bake for 25 mins, or until bubbly and slightly browned on top. Remove from the oven and push any egg mix that’s bubbled over the edges back into the tarts with a teaspoon. Cool for 20 mins, then transfer to a wire rack to cool completely. To serve, top each tart with 2 pieces of rhubarb and dust with icing sugar and cinnamon, if you like.
Tip: Use up the cooled leftover rhubarb cooking juices by pouring into tall glasses and topping up with prosecco, or simply drizzle over ice cream for a simple, delicious dessert.
See more Baking recipes
View full recipe details