This is the one I make, the golden syrup makes the custard sort of caramel tasting - it is ohhh so good! Just divide the filling mix between the tartlet cases
*Rhubarb Custard Pie* Makes one 9 inch pie short crust pastry to fill a 9 inch pie dish, or 400g diced rhubarb (about 3 cups) 100g of caster sugar (1/2 cup) 2 TBS flour 1/4 tsp salt 2 large free range eggs 6 ounces golden syrup (3/4 cup) 1 TBS butter, melted
Either roll out the pie crust to fit your dish, 1/8 of an inch thick and leaving a one inch overhang, or make the recipe as below. If making shortcrust fold the excess dough under and crimp the edges. Chill for half an hour.
Preheat the oven to 230*C/450*F/gas mark 8.
Place the chopped rhubarb into the prepared pie shell. Whisk together the sugar, cornflour and salt. Mix in the egg, beating it in well, and then stir in the golden syrup and the melted butter. Mix well. Pour this evenly over top of the rhubarb in the prepared shell. Bake in the heated oven for 15 minutes. Decrease the oven heat to 180*C/350*F/gas mark 4 and bake for 30 to 40 more minutes, until the crust is nicely browned and the rhubarb is tender. Remove from the oven to a wire rack and cool until the pie is firmed up, about 45 minutes, before serving. Delicious!
harrislucinda,
Dec 9, 5:58pm
makeaicecreamcustardinedmondsbooksweetbutfirm
buzzy110,
Dec 9, 6:13pm
Are you looking for the custard that is actually put inside the pastry and with the fruit carefully arranged on top before the whole lot is cooked, like a proper French fruit tart!
elliehen,
Dec 9, 6:38pm
On the subject of rhubarb, while it's a current topic, I have just stewed a pot of rhubarb for a breakfast fruit and included half a cup of dates.It's delicious - sweet (and tart) without added sugar.
kojac1,
Oct 16, 3:02am
Looking for a yummy custard for wee apple or Rhubarb Tarts,Thanks for any help
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