Sweet vanilla custard with the tangy zing of rhubarb - a perfect combination.
2 sheets puff pastry, just thawed
1 - 2 stalks rhubarb cut into 3cm lengths
1 cup frozen raspberries
1 tbsp caster sugar
200ml full cream milk
1 vanilla pod
1/4 cup caster sugar
3 egg yolks
1 tbsp cornflour
- Lay one sheet of pastry on top of the other and roll into a tight log shape. Cover with cling film and refrigerate while you prepare the custard and the rhubarb filling.
- Place the raspberries and rhubarb and sugar in a small pan over medium heat. Heat, stirring regularly, until the rhubarb softens and the raspberries turn to a thick sauce. Set aside.
- Beat together the egg yolks with the sugar and cornflour until creamy.
- Pour the milk and cream into a saucepan together with the seeds scraped from the vanilla pod. Heat gently until it almost comes to the boil.
- Slowly pour the hot milk mixture into the egg mixture, stirring constantly (if using a stand mixer, have it on the lowest speed as you don’t want to air bubbles in the mix).
- Return the whole lot to the saucepan and place back on the heat, stirring constantly until thickened but still pouring consistency. Cover the surface with clingfilm to prevent skin forming and set aside.
- Heat oven to 200˚C and lightly grease a 12-hole muffin tin.
- Slice the pastry log into 18 even discs. Using lightly floured hands gently shape each disc into a cup shape to fit the tin.
- Place a teaspoon of the rhubarb mixture in the bottom of the pastry cup, then top up each cup with custard until about half-full. (Bake 6 of the pastries first so you can gauge how much filling works best before baking the next 12).
- Bake for about 15 - 20 minutes. Allow to cool in the tin for a few minutes before turning out.