Rhubarb Tartlet Recipe

 Amazing Rhubarb Custard Tartlets

This Amazing Rhubarb Tartlet Recipe is made with shortbread pasty sheets, Italian Custard, and Strawberry Rhubarb Grenadine Sauce.

This recipe was kindly submitted by Sarah Jayne Jarvis of VIC, Australia.

Sarah writes, "... here is the Rhubarb and Custard Tartlet Recipe I mentioned on the Rhubarb Face Book Page, along with a few pretty pictures ... everyone should eat this at least once, then steal the custard recipe ..."

Thanks so much Sarah for taking the time to share this original recipe with visitors to Rhubarb-Central - it is much appreciated by all!

Ingredients

Makes 6 - 12 rhubarb tartlets, depending on the size of the tart base.

FOR THE TARTLET BASE

butter for greasing
1 deep muffin tray
short-crust pastry (sweetened or savoury works) -- 1/12 sheet makes 6 bases
1 egg

FOR THE ITALIAN CUSTARD FILLING

1 1/3 cup cream
2 1/3 cups milk
1/3 cup corn flour
1/3 cup caster sugar
1/3 cup custard powder
1 tsp. vanilla paste
2 tbsp. unsalted butter
2 egg yolks

FOR THE STRAWBERRY GRENADINE SAUCE TOPPING

4 rhubarb stalks cut into 1" or 1 1/2" pieces
1 punnet (about 250 grams) strawberries (sweet and fragrant mature strawberries, darkest in colour work best)
1 cup caster sugar
1/2 tsp. vanilla sugar (I use Paneangeli Italian Vanilla Sugar)
1 tsp. lemon juice, with rinds, optional
juice of 1 medium size orange (naval or blood orange are good examples)

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Directions

FOR THE TARTLET BASE

Grease the muffin tray with the butter.

Set the oven at 350 ° F. (160-180 ° C).

Use a cookie cutter (or an over-turned glass) to cut circles in the pastry, about 1/2 cm larger than the muffin tray.

Note - the overlap of the pastry is for styling, if you prefer you can cut neatly around the edges instead.

Brush over any cracks in the pastry with the egg yolk.

(Out of 1 sheet of Coles brand short crust, I can fit 4 large circles that can be pressed into the muffin tin, making neat little baskets for our custard filling.)

Using a fork, make several holes into the base to prevent the pastry from expanding.

Bake until golden, then remove from oven and allow bases to cool.

FOR THE ITALIAN CUSTARD FILLING

Place the cream, milk, corn flour, caster sugar, custard powder, and the vanilla bean paste in a heavy based saucepan, and stir to combine.

Bring the mixture to a boil, stirring often to avoid sticking and burning, until mixture has thickened, about 10 minutes.

Remove the mixture from the heat and add the egg yolks and the butter, stirring well to combine; then set aside to cool.

Continue to stir the custard occasionally while set aside.

FOR THE STRAWBERRY GRENADINE SAUCE

Add the strawberries, caster sugar, vanilla sugar and the juices to a food processor, or a blender, and process until the mixture is a liquid consistency (there will be some lumps, that is fine).

The volume of the liquid should be at least 2 fluid ounces.

Put the grenadine /syrup into a baking pan, add the rhubarb pieces to the syrup and into the oven at 350° ° F to bake until the rhubarb is soft /tender, about 10 minutes - do not over-bake. 

(Enjoy the fragrance of vanilla, citrus and rhubarb which will fill the kitchen ;)

Remove the rhubarb pieces from the syrup grenadine, and set aside, and place the remaining syrup in the fridge.

To assemble the Rhubarb Tartlets:

Stir the custard again, and add the custard to the tartlet bases, about 1cm at a time, add a piece of rhubarb, and repeat, to create layers (see pictures).

After the tartlets are assembled, store them in the refrigerator for 2 hours before serving.

At the time of serving drizzle the strawberry grenadine sauce over the tart - yummy!

Keep the tartlets refrigerated -- best served within 2 days.  

ENJOY!

Thanks Sarah, these look deliciously delicious!

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