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Cheat's rhubarb and custard tartlets recipe

4 ratings

Enjoy these quick and easy-to-make rhubarb and custard tartlets this Mother's Day, the perfect addition to afternoon tea. See method

Makes 9
Takes 35 mins plus cooling
74 calories / serving
Vegetarian

Ingredients

100g rhubarb, trimmed and cut into 2cm pieces
25g caster sugar
90g pack Tesco Finest all-butter mini pastry tartlets
125g ready-made custard
grated nutmeg and icing sugar, to serve (optional)

Each serving contains

Energy
315kj
74kcal 4%
Fat
3g 4%
Saturates
2g 8%
Sugars
6g 7%
Salt
0.1g 1%

of the reference intake
Carbohydrate 11.4g Protein 1.2g Fibre 0.8g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Put the rhubarb in a saucepan with the caster sugar and 1 tbsp water. Simmer gently over a low heat, shaking the pan occasionally, for 5-7 mins until very soft. Remove from the heat and leave to cool for 5-10 mins until lukewarm.
Use a stick blender to blend the rhubarb to a smooth purée. Spread a small blob in the base of each tartlet case in a thin layer, then spoon over the custard until almost full. Top with another small blob of rhubarb, then swirl gently with a skewer.
Transfer to a baking sheet, then bake for 18-20 mins until golden and the top of the custard has set. Cool on a wire rack. Grate over the nutmeg and dust with icing sugar, if using. Best eaten the day they’re made.

Tip: Skip poaching the rhubarb and start from step 2 with 125g drained, tinned rhubarb. Add a few drops of pink food colouring when blending, if you like.

See more Afternoon tea recipes