Rhubarb and Custard Tart discussion

[EatNiceBeNice]

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I'm still working on my custard tarts, I think I'm about there with the custard consistency. The sweet pastry, as ever, is an ongoing development...

 

[Morning Glory]

Im still working on my custard tarts, I think I'm about there with the custard consistency. The sweet pastry, as ever, is an ongoing development...

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They look beautiful to me! Did you try putting rhubarb in them as mentioned before? I've got some rhubarb in the fridge right now and I might have a stab at making some.

 

[Morning Glory]

The sweet pastry, as ever, is an ongoing development...

Sweet pastry is more difficult to get right than plain. I generally use icing sugar to sweeten it. What type of sugar do you use?

 

[EatNiceBeNice]

Sweet pastry is more difficult to get right than plain. I generally use icing sugar to sweeten it. What type of sugar do you use?

Yes i do to, also use ground almonds and egg yolk. Different butters and flour has made quite a difference

 

[EatNiceBeNice]

They look beautiful to me! Did you try putting rhubarb in them as mentioned before? I've got some rhubarb in the fridge right now and I might have a stab at making some.

yes, one batch had a layer of rhubarb puree under the custard, it tasted great but the pastry took on some of the moisture. I ended up serving them with a compote on the side,

 

[Morning Glory]

yes, one batch had a layer of rhubar puree under the custard, it tasted great but the pastry took on some of the moisture. I ended up serving them with a compote on the side,

Oh, I see. Yes, I imagine the rhubarb might make the pastry soggy. I was going to try to put the rhubarb in so that it was visible (not sure how yet!).

 

[Morning Glory]

Are you blind baking the pastry cases @EatNiceBeNice?