You need for the custard:
- 60g caster sugar
- 2 egg yolks
- 1/2 tbsp cornflour
- small pinch of salt
- 180ml of whole milk
- vanilla pod
- 1 small cinnamon stick
- Whisk the sugar, egg yolks, cornflour and
salt together and set aside. Put the milk in a large pan
with the vanilla pod (split in half, with the seeds scraped into the
milk) and the cinnamon stick.
-
Bring to the boil and then remove from the heat.
Pass the hot milk through a sieve to remove the cinnamon stick and
vanilla pod, then pour the hot milk over the egg mixture and whisk
together.
-
Return this mixture to the pan. Put back on a
gentle heat and cook, stirring continuously, until the mixture becomes
thick. Remove from the heat immediately and beat for a minute to get rid
of any lumps. Leave to cool.
- 250g puff pastry
- I used a tin of rhubarb as it was out of season though you could use 2 stems fresh
- 2 tbsp caster sugar
- Icing sugar
- Pre-heat oven to 220oC.
- Roll the pastry to about 4-5mm thin and cut into 6 rectangles.Score a border about 1cm in from the edge of your pastry rectangle and prick the inside of this area well with a fork.
- Place your pastries on a baking tray and cook for approximately 10-15 mins.
- Remove from oven and press the inside of the borders down with a fork carefully until they are flat but take care to keep the frame intact.
- Turn the oven down to 180oC.
- Drain the rhubarb and stew it with the caster sugar in a large saucepan, until it is soft and jammy.
- Layer the stewed rhubarb into the pastry cases and then top with the home made custard!
- Layer the fillings in all the cases and bake in the oven for about 10-15 mins until the custard is set. Wobble the tray a little bit and if it feels firm then you should be good.
- Leave to cool on the rack and then dust with icing sugar.
