Home Uncategorized Liam Charles’ recipe for rhubarb and custard Portuguese tarts | The Sweet Spot


Liam Charles’ recipe for rhubarb and custard Portuguese tarts | The Sweet Spot

by Ace Damon
Liam Charles’ recipe for rhubarb and custard Portuguese tarts | The Sweet Spot

I will always celebrate the combination of rhubarb and cream, whether in a cake, crumble or even in a chocolate. However, this year I am expressing my love for this classic pairing through a Portuguese pie, with the appearance of some ground almonds. It is a real winner.

Portuguese rhubarb and cream pies

You will need an 8.5 cm round cutter and a 12-hole muffin pan.

Preparation 15 min
Cook 1 hour and 30 min
Makes 12

400g of rhubarb, covered and knotted
100g of refined sugar

For pastry
3 teaspoons ground cinnamon
3 orange zest
1 x 500g puff pastry with butter
Flour, for sprinkling
Butter, to grease

For the cream
8 gems
100g of refined sugar
1 tablespoon of corn flour
250ml of whole milk
250ml double cream
1 teaspoon vanilla extract
1 teaspoon of almond extract

80g ground almonds
A button of melted unsalted butter (optional)

Heat the oven to 160C (150C fan) / gas 3. Place the rhubarb sticks on a baking sheet, sprinkle over the refined sugar, cover with aluminum foil and bake for 20 minutes. Remove the foil and cook for another seven minutes, until completely soft; cut into 24 pieces.

Mix the cinnamon and orange zest in a small bowl. Roll out the dough a little on a lightly floured surface. Sprinkle more than half of the cinnamon mixture and then roll again, pressing the spices and zest until you get a rectangle measuring approximately 20cm x 50cm and about 5mm thick. Wrap and refrigerate for 30 minutes. Turn on the oven at 200 ° C (fan 190 ° C) / gas 6 ½.

Make the cream: put the egg yolks, sugar and cornmeal in a bowl and mix well. Place the milk and cream in a medium-sized saucepan, add the vanilla and almond extract and heat over low heat to just below the boiling point. Pour the hot milk over the egg mixture, stirring quickly. Once fully incorporated, transfer to a jug.

Remove the dough from the refrigerator and stamp 12 discs using an 8.5 cm round cutter. Press them into a lightly greased 12-hole muffin pan, pushing the dough into the base and up the sides to form a cup.

Pour the cream into the dough boxes, leaving a space of 1 cm at the top, then carefully place two pieces of rhubarb in each pie. Bake for 20–22 minutes, until you get a crispy batter and lightly caramelized cream.

Allow to cool for five minutes in the tray, remove each pie and place on a wire rack. While the pies are still a little warm, wrap the edges of each one in ground almonds, brushing with a little melted butter to help them stick together, if necessary. Serve warm or at room temperature.

. (tagsToTranslate) Baking (t) Dessert (t) Food (t) Fruit (t) Cake (t) Eggs


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