Rhubarb and custard Portuguese tarts

Rhubarb and custard Portuguese tarts recipe

3 ratings

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. See method

  • Serves 12 (makes 12)
  • 20 mins to prepare and 50 mins to cook, plus cooling
  • 283 calories / serving

Ingredients

  • butter, for greasing
  • 400g rhubarb, cut into 3.5cm pieces
  • 100g caster sugar
  • 3 egg yolks
  • 230g double cream
  • 1 lemon, zested
  • 65g icing sugar, plus extra to dust
  • 320g ready rolled light puff pastry
  • 1 tsp ground cinnamon, plus extra to dust
  • plain flour, for rolling

Each serving contains

  • Energy

    1185kj
    283kcal
    14%
  • Fat

    17g 24%
  • Saturates

    10g 48%
  • Sugars

    17g 19%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 30.3g Protein 3.6g Fibre 0.8g

Method

  1. Preheat the oven to gas 3, 160°C, fan 140°C and grease a 12-hole muffin tray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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