Preparation:
Cooking:
Serves:
Pastry Cream
Ingredients
- 4 Eggs -Free Range
- 75g Tate & Lyle Fairtrade Caster Sugar
- 0.5g Everyday Favourites Table Salt
- 25g Everyday Favourites Cornflour
- 300ml Cravendale Whole Milk
- 1pce Everyday Favourites Vanilla Pods
- 40ml Double Cream.
- 40 g Everyday Favourites Unsalted Packet Butter
Method
Using the 4 reserved egg yolks place into a mixing bowl and add the sugar, salt and cornflour and whisk together.
Pour the milk into a saucepan and add the vanilla, bring to the boil and then add to the egg mix, whisk together and add back to the pan.
lowly heat the mixture until thickened and remove from the heat, stir in the cream & butter and keep mixing until the butter has melted, allow to cool.
Poached Rhubarb For Compote
Ingredients
- 500g Bb - Rhubarb
- 100 Tate & Lyle Fairtrade Caster Sugar
Method
Peel the rhubarb if needed and then cut it into 10cm lengths, place it into a tray and cover it with caster sugar.
Cover with foil and cook for 8-10 minutes until tender.
Remove 250g for the compote and the rest for topping.
Reserve the juice and reduce it down to a syrup, brush the remaining rhubarb strips, and set to one side.
Mallow
Ingredients
- 4 Eggs - Free Range
- 150g Tate & Lyle Fairtrade Caster Sugar
- 60g Lyle's Golden Syrup Squeeze Bottle
- 0.5g Everyday Favourites Table Salt
- 1pce Everyday Favourites Vanilla Pods
Method
Take 4 egg whites(reserve the yolks for the pastry cream) and place into a mixing bowl with the remaining ingredients then whisk together over a saucepan of simmering water until light and fluffy - Place into piping bags and set to one side.
Rhubarb & Custard Tarts
Ingredients
- 300g Butter Puff Pastry Roll
- 1 Egg
- 40g Tate & Lyle Fairtrade Caster Sugar
- 180g Pastry Cream
- 200g Rhubarb Compote
- 180ml Double Cream.
- 200 Rhubarb Strips
- 200 Mallow Mix
- 20g Tate & Lyle Icing Sugar
Method
Heat oven to 200c.
Roll the pastry out 4mm thickness and cut into 4 x 7cmx 10cm rectangles and place them onto greaseproof paper-lined baking trays.
Score 1/2 cm from the edge to create a vol au vent effect, brush the edge with egg yolk and caster sugar and then bake for 15-20 minutes or until golden brown and crispy.
Place the pastry cream into a mixing bowl and add the compote, fold together and then fold in the whipped double cream, allowing to chill in the fridge.
Remove the lid from the pastry case and spoon equal amounts of the fool into the base, then top with sliced cooked rhubarb, pipe the mallow over and blow torch until browned, finish with the lid and a dusting of icing sugar.