Mini Rhubarb and Custard Tarts
These mini rhubarb and custard tarts are a perfect way to welcome spring. Made with a simple shortcrust pastry, tangy rhubarb filling, and creamy custard, these tarts are delightful and easy to prepare in small batches. They highlight the best of British seasonal produce in a beginner-friendly dessert.
Ingredients
- 150 g plain flour
- 75 g cold unsalted butter, cubed
- 2 tablespoons cold water
- 150 g rhubarb, chopped
- 50 g granulated sugar
- 1 tablespoon water
- 1 large egg
- 100 ml whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Method
- Preheat the oven to 180°C (350°F).
- In a bowl, rub the cold butter into the flour until the mixture resembles breadcrumbs. Add 2 tablespoons of cold water and mix until a dough forms. Wrap in cling film and chill for 15 minutes.
- Roll out the dough on a floured surface to about 2mm thickness. Cut into rounds and line four tartlet tins. Prick the bases with a fork, line with parchment, and fill with baking beans. Bake for 10 minutes, then remove the beans and parchment. Bake for another 5 minutes until golden.
- Meanwhile, place the rhubarb, sugar, and 1 tablespoon of water in a saucepan. Cook over medium heat until the rhubarb is soft, about 10 minutes. Let cool.
- In another bowl, whisk together the egg, milk, vanilla extract, and a pinch of salt.
- Spoon the rhubarb mixture into the tart shells, then pour over the custard mixture to fill each tart.
- Bake the tarts for 20-25 minutes or until the custard is set. Allow to cool before serving.