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Rhubarb & Custard Tarts With Toasted Mallow

15 February 2022

 

Pastry Cream

Ingredients

 

 

Method

1. Using the 4 reserved egg yolks place into a mixing bowl and add the sugar, salt and cornflour and whisk together.
2. Pour the milk into a saucepan and add the vanilla, bring to the boil and then add to the egg mix, whisk together and add back to the pan.
3. Slowly heat the mixture until thickened and remove from the heat, stir in the cream & butter and keep mixing until the butter has melted, allow to cool.

 

 

Poached Rhubarb For Compote

 

Ingredients

 

Method 

 

1. Peel the rhubarb if needed and then cut it into 10cm lengths, place it into a tray and cover it with caster sugar.
2. Cover with foil and cook for 8-10 minutes until tender.
3. Remove 250g for the compote and the rest for topping.
4. Reserve the juice and reduce it down to a syrup, brush the remaining rhubarb strips, and set to one side.

 

  

Mallow

Ingredients

Method

1. Take 4 egg whites(reserve the yolks for the pastry cream)  and place into a mixing bowl with the remaining ingredients then whisk together over a saucepan of simmering water until light and fluffy - Place into piping bags and set to one side.

 

 

Rhubarb & Custard Tarts

Ingredients

Method

1. Heat oven to 200c.
2. Roll the pastry out 4mm thickness and cut into 4 x 7cmx 10cm rectangles and place them onto greaseproof paper-lined baking trays.
3. Score 1/2 cm from the edge to create a vol au vent effect, brush the edge with egg yolk and caster sugar and then bake for 15-20 minutes or until golden brown and crispy.
4. Place the pastry cream into a mixing bowl and add the compote, fold together and then fold in the whipped double cream, allowing to chill in the fridge.
5. Remove the lid from the pastry case and spoon equal amounts of the fool into the base, then top with sliced cooked rhubarb, pipe the mallow over and blow torch until browned, finish with the lid and a dusting of icing sugar.