I felt like it was time for a change – a spring clean, and a new look for Stasty. I got this beautiful blog theme from Solo Pine -I just love the clean lines, and also the fact that it’s “made with love in Seattle”. I’ve gotten rid of most of the pesky ads, to make room for bigger and brighter pictures. I’ve also sharpened up my logo, but couldn’t part with my beloved wooden spoon. It belongs to my Dad, and it’s truly a great spoon to cook with.
As everything is fresh and new, I am celebrating with some pretty rhubarb and custard tartlets. It’s just the beginning of rhubarb season here in Washington, and I couldn’t resist these beautiful pink stalks when I saw them in the market. Young rhubarb is particularly good, as it stays pink when cooked, and for me it’s a little sweeter too. These tartlets are crumbly, creamy yumminess. Tart rhubarb, creamy custard, and buttery pastry are a match made in food heaven. Hope that you like the new blog – any thoughts, comments or feedback always appreciated!
- 125g of salted butter, cubed
- 225g of all-purpose flour
- 20g of sugar
- 1 – 2 tablespoons of milk
- 2 egg yolks, lightly beaten together
- 1oo g of caster sugar
- 2 tablespoons of corn starch
- 240 ml cream
- 120ml milk
- 1 teaspoon of vanilla extract
- 200g of rhubarb
- 50g of sugar
- Juice from 1 mandarin orange or the juice of half an orange
- Begin by preheating the oven to 180 C / 350 F.
- Grease eight 4 inch round tart tins with a little butter.
- Sieve the flour into a large bowl.
- Add the butter cubes and rub the butter into the flour until it resembles bread crumbs.
- Add the milk a little at a time. You just need enough to bring the pastry into a loose dough. I don’t give exact amounts of liquid, as I find each brand of flour is different.
- Bring the pastry together with a fork, then take the pastry dough into your hands and wrap it in cling wrap.
- Place it in the fridge and leave it rest for at least thirty minutes.
- Meanwhile to make the custard, place the egg yolks, caster sugar, and cornstarch into a saucepan.
- Whisk together over a low to medium heat.
- Slowly whisk in the cream, milk and vanilla extract.
- Gently bring to the boil, stirring all the time, until the custard has thickened and coats the back of the spoon.
- Leave aside to cool and cover with cling wrap so it won’t form a skin.
- Once the pastry has rested, roll it out on a floured surface until it is about ¼ inch thick.
- Line the buttered cases with the pastry.
- Line the pastry cases with a little parchment paper and fill with baking beads or rice to prevent them puffing up in the oven.
- Bake the pastry cases for 20-25 minutes until golden brown and fully cooked.
- Allow the pastry cases to cool on a wire rack.
- Turn up the oven to 200 C/ 400 F.
- Shave the rhubarb into thin slivers with a sharp knife.
- Put the rhubarb, fruit juice and sugar into a baking dish.
- Cook in the oven for 8-10 minutes, until soft pink and tender.
- Remove the rhubarb from the oven and allow to cool.
- Strain the custard through a sieve and spoon into the cooled pastry cases.
- Strain the rhubarb, and arrange the rhubarb pieces on top of the custard.
- I served mine with a few chopped pistachio nuts for extra color and texture, but this is entirely optional.