Rhubarb stack with pastry and cream
Cook the pastry ahead of time and store in an airtight container. Preparation: 15min. Cooking: 15min. Serves: 4
- Preheat oven to 200C. Cut each pastry sheet into 8 even-sized rectangles and place on a cold baking tray. Cover with baking paper, then another tray on top. Bake for 10 minutes, then lift off top tray and cook a further 3 to 5 minutes until lightly golden.
- Meanwhile, combine the custard and whipped cream.
- Spread custard cream onto 4 of the pastry pieces, cover with rhubarb and then drizzle with a little more custard and cover with pastry. Repeat the process, forming a stack that is 3 pastry sheets high. Dust the top with icing sugar and serve immediately.