Rhubarb.
If you are in the UK and you have previously planted rhubarb, you will likely have already seen it growing. I have already picked two lots of rhubarb… when I say lots, that’s over 50 stalks a time! Rhubarb is one of those things that just seems to get on with it whether you remember it or not! If you are thinking that your rhubarb is looking a bit thin, and you prefer chunkier stalks, here’s a tip for you! If you pick your rhubarb whilst the stalks are around 1cm thick, the rhubarb will have a much sweeter taste. Sweeter rhubarb means less sugar is needed when cooking – or indeed no sugar at all! Yes really!
The Rhubarb & Custard Tart Idea
Over the years I have tried many recipes with rhubarb, you can check out a few of these here. Usually, I make a crumble, either just rhubarb, or with another fruit. Rhubarb and apple always work really well, as do rhubarb and raspberry. This week I was trying new things, so rhubarb and blueberry crumble came first, then these delicious tarts. As with many of my recipes, this was not a planned recipe, more of a what can I do different with the leftover rhubarb! We always have custard with crumble (sometimes ice-cream and/or cream too) and I had left over pastry, so hey presto this idea was jumbled together, planned out and the recipe created!
Rhubarb & Custard Tart Recipe
This recipe is quite simple and is more a process than a recipe. I have used ready made puff pastry, leftover custard (you could buy ready made or follow the instructions on the pack) and fresh rhubarb.
First cut the leaves off the rhubarb (these are great for making weedkiller)! wash the stalks, then cut into even sized pieces. Place the rhubarb in a roasting tin with a splash of water and roast for about 15 minutes on a medium heat.
I roasted my rhubarb with fresh orange slices and a cinnamon stick (before and after photos above), but you can roast it plain too. Add a sprinkle of sugar if you think you need to!
While the rhubarb is cooking, prepare your pastry. You can use any pastry – homemade or ready made. I have used puff pastry, but shortcrust or even filo would work too. Roll (or press) the pastry to your desired thickness, then cut larger than your cases and gently press in.
Add a couple of teaspoons of custard – filling them about 3/4 full as the custard will expand on cooking. Carefully place a few pieces of rhubarb on top of the custard and if you wish sprinkle with spice. I used nutmeg on these pastries, but cinnamon or mixed spice would also work well. When all your tarts are ready, bake for 20-25 minutes on Gas Mark 6 (400f / 200c) until the edges are golden and the custard is set.
What do I need?
I have created this recipe to be easy to copy! You can make this with all your ingredients pre prepared so you just need to assemble, or you can create everything from scratch. Your tarts, your method.
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Serving
You can serve these tarts just as they are or add some cream or even ice-cream. We ate these cold, but they would also be great slightly warmed.
Storage
These will keep for a few days in the fridge, and the pastry should stay crisp. These could be frozen but the texture will change slightly when defrosted. If freezing, wrap individually and label and allow to defrost in the fridge.
Sharing
I hope you make some of these delicious rhubarb & custard tarts. I love seeing your adaptions and interpretations of my recipes and I’d love to see your photos of these! Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
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I hope to speak with you soon
Laurena x
