PORTUGUESE RHUBARB TARTS
Makes 12 3 thin stalks rhubarb, trimmed,
cut into 4cm lengths
½ cup caster sugar
⅓ cup water
Melted butter, for greasing 1½ tbsp cornflour
1½ cups milk
1 large egg
2 large egg yolks
2 tsp vanilla extract
1 sheet ready-rolled butter puff
pastry, partially defrosted
¼ tsp cinnamon
Plain flour, for dusting
1. Preheat oven to 220°C. Line the base and sides of a lamington tin with 1 large piece of baking paper. Spread rhubarb pieces over base. Sprinkle with ¼ cup of the sugar and pour over water. Bake for 8-10 minutes or until rhubarb is soft. Remove and set aside to cool slightly in tray.
2. Lightly grease 12 x 80ml-capacity metal brioche moulds or a 12-hole ½-cup capacity muffin tin with butter. Combine cornflour with ¼ cup of the milk in a small bowl, stir until smooth. Put cornflour mixture, egg, yolks, vanilla, remaining sugar and milk in a medium saucepan. Whisk, frequently, over a medium heat for about 7 minutes or until custard thickens. Strain through a sieve over a heatproof bowl to remove any lumps. Cover custard surface with plastic wrap to prevent skin forming. Set aside.
3. Cut pastry sheet in half. Sprinkle cinnamon over 1 half, then top with other half. Roll up firmly, from short side, to form a log. Tap ends of log on bench until level. Cut log into
12 even rounds, approximately 1cm thick. Roll out each piece into 9cm circles on a lightly floured surface.
4. Line moulds or muffin holes with pastry circles, pressing gently into base and sides. Put moulds, if using, on an oven tray. Refrigerate for 20 minutes. Spoon custard into pastry until 5mm from the top. Place 1 or 2 pieces of rhubarb that haven’t lost their shape on top of custard (reserving rhubarb syrup in tray). Bake for 20-23 minutes or until golden.
5. Cool for 10 minutes before removing from moulds or tin and transferring to a wire rack to cool. While cooling, brush tops with reserved rhubarb syrup. Serve tarts at room temperature. Top with remaining rhubarb, if desired, or save for another use (see tips, left).