Quick Rhubarb and Vanilla Tarts

RhuhrbarbVanillaTarts

Do you have a garden? Before we moved to Sunbury we only had a balcony and growing anything on there was so unforgiving. Forgetting to water your vegetables one day could result in the total destruction of your hard work. This is why I love my garden. I just plant things in the spring and if the British weather stays predictable (with this I mean wet) I just can come back in the summer to see what has grown or not.

Last year we planted a rhubarb which remained quite small for most of the year. This year it seems to have exploded and is taking over much part of the garden. As this is where I have also planted my sunflower seeds I decided this needs to be harvested as soon as possible.

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So i found this rhubarb and vanilla tarts recipe which is so easy that it perfectly fit in with my limited cooking time as a new mum. The pastry is shop bought and the vanilla pudding from a packet. You can buy it here. The rhubarb is fresh from the garden but you can also use from frozen.

These little tarts taste very refreshing and not overly sweet.  The sourness of the rhubarb remains but is offset by the sweetness of the icing sugar and vanilla pudding. I would suggest using thinner rhubarb stalks for the recipe or if they are thick just to cut them in half.

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Quick Rhubarb and Vanilla Tarts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cake
Cuisine: German
Serves: 4
Ingredients
  • 250 g Filo Pastry
  • flour for the work surface
  • 1 pack Vanilla pudding
  • 500 g whole milk
  • 3 tbsp caster sugar
  • 400 gr fresh rhubarb
  • Icing sugar to sprinkle
Instructions
  1. Sprinkle some flour on your work surface
  2. Roll out the pastry to about 3mm thick sheet
  3. Cut the pastry into squares (about 10 cm x 10 cm) or rectangles - whatever you fancy and place on a lined backing tray.
  4. Mix the pudding mixture with the sugar and ⅓ of the milk.
  5. Bring the rest of the milk to boil before adding the pudding mixture.
  6. Keep on tiring the pudding with the whisk and cook for 1 minute. Then spread the finished cream on the pastry squares.
  7. Preheat the oven to 200 degrees.
  8. Wash the rhubarb and peel it until you removed all the tough stringy bits.
  9. On each of the square line up the rhubarb side by side. (If your rhubarb is very thick just cut it in half).
  10. Place the baking tray in the oven and bake for 12-15 min until the pastry is golden and the rhubarb is cooked.
  11. Before serving sprinkle a generous amount of icing sugar

 

 

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