Rhubarb Tart

Summary

Ingredients

• 250 g puff pastry, frozen
• Flour, for processing
• 1 point pudding powder, vanilla, for cooking (37 g)
• 500 ml milk
• 3 tablespoon sugar
• 400 g rhubarb
• Powdered sugar, for dusting

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Instructions

1. Thaw the puff pastry and roll it out about 3 mm thin on a floured work surface. Cut out eight squares (10 x 10 cm) and place on a baking sheet lined with baking paper. Prick the dough several times with a fork.
2. Mix the custard powder with 1/3 of the milk and the sugar. Bring the rest of the milk to the boil and add the mixed powder. Cook for a minute, stirring constantly, and distribute the finished cream on the puff pastry squares.
3. Preheat the oven to 200 ° C.
4. Wash the rhubarb, peel off the threads, cut into 6 - 8 cm long pieces. Place 3 - 4 pieces of rhubarb next to each other on each dough square. Bake the tarts in the oven for 12-14 minutes.
5. Dust generously with icing sugar while it is still warm and serve.