Rhubarb, Ginger & Custard Tarts
Recipe type: Sweets & Treats
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Use my Vanilla Custard Cream recipe
  • Use Sweet Shortcrust Pastry recipe
  • 3 Stalks of fresh rhubarb
  • 100g caster sugar
  • 2 balls of stem ginger
  1. Following the Pastry recipe - make in advance
  2. Follow the Vanilla Custard Creme recipe - this can also be made a day in advance.
  3. I always preload a piping bag with the custard & snip the end once ready to use.
  4. Chop the rhubarb into batons, place on a parchment-lined baking tray & cover with sugar
  5. Bake at 200oc for around 15 minutes.
  6. Remove and chop the ginger into small uniform pieces, sprinkle over the rhubarb with a tiny bit of the ginger syrup. Allow to cool.
  7. Cut the pastry and place into a pre-greased tart tin.
  8. Blind bake in the oven using baking beads, for around 20 minutes at 180oc
  9. Remove and allow to completely cool.
Recipe by Sustarian Living at http://www.sustarianliving.com/rhubarb-ginger-custard-tarts/