Rhubarb, thickened custard cream and icing sugar top puff pastry circles in this simple creamy tart recipe. Serve them warm straight from the oven or cooled for afternoon tea.
- 375g puff pastry
- 2 rhubarb stalks
- 4 tbsp. thick custard
- 4 tbsp. whipped cream
- 2 tbsp. brown sugar
- 2 tbsp. icing sugar
- 1 egg
Very thinly slice the rhubarb stalks on an angle.
Roll out the pastry until about 5mm thick. Cut out four 14cm circles, with 4 12cm circles in the centre of these circles.
Lay the four smaller circles onto a baking tray and brush the edges with beaten egg. Lay the trimmings around the edge of each circle.
Mix the custard, cream and sugar. Divide between he pastry circles and spread thinly. Layer the rhubarb slices over the custard in a pretty pattern and sprinkle with icing sugar.
Bake for 20 minutes at 200C or until puffed up and golden brown.