BBC

Individual rhubarb and custard tarts

Ingredients

225g/8oz puff pastry
285g/10oz cooked rhubarb, with reserved juice
4 tbsp good quality fresh custard
290ml/½ pint mascarpone
icing sugar, to serve

Preparation method

Preheat the oven to 220C/425F/Gas 7.
Roll out the pastry, taking it a little thinner than normal. Then take a 7.5cm/3in cutter (roughly) and stamp out eight circles. Place them on a greased baking sheet.
Prick four of them really well to prevent them rising too much (they will make up the bottom layer. Prick the others lightly. Place in the oven for 6-8 minutes when the pastry should be golden and brown.
Meanwhile, mix the custard and mascarpone together adding any reserved juice (this could be done the day before to ensure that the mixture is nice and thick).
When the pastry is cooked, allow it to cool. To serve, place a layer of pastry on the bottom of each serving plate. Spoon over some of the custard and pile on a little cooked rhubarb. Repeat, then place a disc of pastry on top of each and cover generously with icing sugar.

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