Roast rhubarb custard tartlets
Serves 6 375g sweet short pastry 500g (5 large stalks) trimmed rhubarb, cut into 5cm lengths ½ cup sugar Zest and juice of 1 lemon 3 tbsp cold water Store-bought vanilla custard 1. Roll out pastry
- Roll out pastry to 3mm thick and use to line six tart tins. Prick bases all over with a fork and chill for 30 minutes.
- Heat the oven to 220 degC. Line pastry cases with baking paper or foil and fill with baking beans to blind bake for 15 minutes, then remove paper and beans and return pastry cases to the oven for a further 5 minutes to dry out. Remove pastry cases to a wire rack to cool. Reduce oven temperature to 180 degC.
- Place trimmed rhubarb, cut into 5cm lengths, sugar, zest and juice of 1 lemon and water in an oven pan and roast for 15 minutes, or until lightly caramelised and just tender but still holding its shape. Remove to cool.
- Spoon vanilla custard into the pastry cases and top with several pieces of rhubarb and some syrup.