Quick Rhubarb and Custard Tarts

This recipe was one of those 'I have a little pastry left over' moments on Sunday after having made some little chicken tartlets. I had already cut them in 6 circles, so I thought for a moment. Then I ran into the garden and cut 2 stems of rhubarb... it sort of went from there.

They took about 10 minutes to make them and about the same again to cook. They were rather delicious and we ate the lot immediately with the help of our neighbour who happened to be out in his garden too!

Ingredients:    (makes 6)

Half a pack of ready rolled puff pastry
2 sticks rhubarb
25g sugar (depending on how sweet your rhubarb is)
carton of ready made custard
icing sugar for dusting

Method:

Cut the pastry into 6 circles, grease 6 of the holes in a tart tin and line them with the pastry. Put the rhubarb in a small saucepan with a tiny splash of water and the sugar. Cook on high for about 4 minutes until softening. Taste to check for sweetness - you don't want it too sweet.

Spoon the  rhubarb into the pastry cases and top with about 2 tbsp. each of the custard. Pop in the oven for about 10-15 minutes until pastry browned and tops bubbling. Remove from oven, leave to cool and dust with icing sugar. EAT!


Note: you can make as many as you like, just use more ingredients!

Note 2: You can use any fruit you have in the cupboard too - tinned peaches chopped would be delicious!