Rhubarb and custard Portuguese tarts

Rhubarb and custard Portuguese tarts

By
From
The Natural Cook
Makes
12
Photographer
Laura Edwards

These are one of my favourite treats, gobbled up with an espresso at breakfast. The sweet-and-sourness of the roast rhubarb takes this classic tart to another level.

Ingredients

Quantity Ingredient
1 quantity Roast rhubarb with vanilla and lemon
300ml whole milk
2 pieces unwaxed lemon zest, removed with a vegetable peeler
1 vanilla pod, seeds scraped
or 1 teaspoon vanilla extract
3 eggs
160g rapadura or raw cane sugar
1 tablespoon plain or spelt flour

Rough puff pastry

Quantity Ingredient
250g spelt or plain flour, plus more to dust
190g butter, cold and cut into 1 cm cubes
125ml water, cold

Method

  1. Start with the pastry: put the flour in a bowl, add the butter and stir, then mix in the water until it comes together as a dough. Roll out into a large rectangle on a lightly floured surface. Fold over one short side of the dough by one-third of the rectangle’s length, then fold the other short side by one-third over the top. Give the folded pastry a quarter turn. Roll out the sheet again, then repeat the folding. Place in a clean plastic bag and chill for 30 minutes.
  2. Preheat the oven to its highest setting. Pour the milk into a saucepan over a medium heat with the lemon zest and vanilla. Bring to the boil, then remove from the heat. Meanwhile, beat the eggs with the sugar in a large bowl. Put the flour in a small bowl or cup.
  3. Add 1 tablespoon of the hot milk to the flour and mix it up to make a smooth paste. Pour the rest of the milk over the egg mixture, whisking constantly to stop it scrambling, then whisk in the flour paste. Allow to cool a little, then remove the lemon zest.
  4. Roll out the pastry and cut out about 12 squares that fit into a muffin tray with a slight overhang when pressed to the bottom. (Freeze any leftover pastry, or make off-cut pastry biscuits.) Press all the pastry squares into the muffin tray and place a couple of sticks of roast rhubarb in each, with a little drizzle of its roasting syrup. Fill with the custard two-thirds full.
  5. Put in the oven for 10–12 minutes until the custard is bubbling and the pastry dark brown. Remove and cool on a rack. Best eaten as soon as they are cold.

Storage

  • Tarts will keep in a sealed container in the fridge for four days. Return to room temperature before serving.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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