Rhubarb Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Preheat the oven to 200 ° C.
- 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.
- Dust generously with icing sugar while it is still warm and serve.
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