Rhubarb, Ginger & Custard Tarts
Author: Kaylie Kist
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
- Following the Pastry recipe - make in advance
- Follow the Vanilla Custard Creme recipe - this can also be made a day in advance.
- I always preload a piping bag with the custard & snip the end once ready to use.
- Chop the rhubarb into batons, place on a parchment-lined baking tray & cover with sugar
- Bake at 200oc for around 15 minutes.
- Remove and chop the ginger into small uniform pieces, sprinkle over the rhubarb with a tiny bit of the ginger syrup. Allow to cool.
- Cut the pastry and place into a pre-greased tart tin.
- Blind bake in the oven using baking beads, for around 20 minutes at 180oc
- Remove and allow to completely cool.
Recipe by Sustarian Living at https://www.sustarianliving.com/rhubarb-ginger-custard-tarts/
3.5.3239