Welcome to Xiao's Kitchen
Recipe for: Rhubarb & Custard Tart
Ingredients:
60g plain flour
113ml milk
2 eggs
20g golden syrup
70 - 80g rhubarb
60g sugar
100ml water
150g warm custard
1 meringue nest (15g)
2 shortbread biscuits
4 digestive biscuits
Method:
1. Preheat oven at 180 degrees
2. Mix the flour, eggs and milk in a mixing bowl until smooth
3. Lightly crumble the shortbread biscuits
4. Grind the digestive biscuits to fine crumbs
5. Crash the meringue nest into small pieces
6. Chop the rhubarb into about 1 inch long pieces
7. Place the sugar in a small saucepan and add the water
8. Stir and bring to the boil
9. Reduce the heat to medium and simmer until the liquid becomes like syrup
10. Place the rhubarb in the saucepan, cook on medium heat for 5 minutes, turn gently
11. Remove from heat to cool down
12. Place half Tbsp of oil in each baking pan cell place in the pre heated oven for 5 minutes
13. Remove the pan from the oven, half fill each cell with the batter mix
14. Place back into the oven and cook for 15 to 20 minutes, remove and cool
15. Brush the outside of each yorkshire pudding with golden syrup evenly
16. Roll onto the finely grinded biscuits
17. Place 1 - 2 Tbsp of warm custard into each yorkshire pudding
18. Place 3 pieces of poached rhubarb on the top of each custurd
19. Sprinkle with the shortbread crumbs
20. Topped with the crushed meringue and serve
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