Rhubarb and Orange Custard Tarts

I made this recipe for Harris Farm Markets, you can watch it here.

You'll need

130g caster sugar
5 egg yolks
500ml milk
1 vanilla bean
2 oranges (rind only)
40g cornflour
1 bunch rhubarb
1 roll Careme puff pastry
Raw sugar, for sprinkling
Milk, for brushing pastry

Make it

Combine the milk, rind of 1 orange, vanilla seeds and pod, and 65g sugar in a saucepan. Warm over low heat until the sugar dissolves; don’t let it boil. 

Whisk the remaining 65g sugar with the egg yolks until pale. Whisk in the cornflour.

Gradually whisk the warm milk into the egg mixture. Remove the vanilla pod, then return the mixture to the saucepan over low-medium heat. Cook, stirring constantly with a silicone spatula, for 8–10 minutes, or until thick, smooth and glossy. If any lumps form, whisk briefly until smooth. Strain through a sieve into a bowl and chill until cold.

Wash and trim the rhubarb and cut into 2cm lengths.

Heat the oven to 200°C fan-forced. Cut the pastry into 8 rectangles (about 9 x 10cm) and place on a lined tray. Score a 1.5cm border around each rectangle, taking care not to cut all the way through. Spread 2 tablespoons of custard into the centre of each tart and top with rhubarb. Brush the pastry edges with milk and sprinkle the tarts generously with raw sugar.

Bake for 20 minutes, or until golden and puffed. Finely grate over the rind of the remaining orange and serve warm or at room temperature with cream, ice cream or leftover custard.

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