Cheat's rhubarb and custard tartlets recipe
Enjoy these quick and easy-to-make rhubarb and custard tartlets this Mother's Day, the perfect addition to afternoon tea.
See method- Makes 9
- Takes 35 mins plus cooling
- 74 calories / serving
Ingredients
- 100g rhubarb, trimmed and cut into 2cm pieces
- 25g caster sugar
- 90g pack Tesco Finest all-butter mini pastry tartlets
- 125g ready-made custard
- grated nutmeg and icing sugar, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 315kJ 74.0kcal
- Fat
- 3g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 6g
of the Reference intake
Carbohydrate 11.4gProtein 1.2gFibre 0.8g
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- Preheat the oven to gas 4, 180°C, fan 160°C. Put the rhubarb in a saucepan with the caster sugar and 1 tbsp water. Simmer gently over a low heat, shaking the pan occasionally, for 5-7 mins until very soft. Remove from the heat and leave to cool for 5-10 mins until lukewarm.
- Use a stick blender to blend the rhubarb to a smooth purée. Spread a small blob in the base of each tartlet case in a thin layer, then spoon over the custard until almost full. Top with another small blob of rhubarb, then swirl gently with a skewer.
- Transfer to a baking sheet, then bake for 18-20 mins until golden and the top of the custard has set. Cool on a wire rack. Grate over the nutmeg and dust with icing sugar, if using. Best eaten the day they’re made.
- Tip: Skip poaching the rhubarb and start from step 2 with 125g drained, tinned rhubarb. Add a few drops of pink food colouring when blending, if you like.
- See more Afternoon tea recipes
