Rhubarb custard pies
- 2 cups chopped rhubarb stalks
- 2 tablespoons sugar
- 1 small orange, zest and juice
- 1½ sheets reduced-fat puff pastry, plus 6 lattice rounds (see HFG tip)
- cinnamon sugar made from ½ teaspoon sugar mixed with ½ teaspoon cinnamon (optional)
- ¾ cup reduced-fat milk
- 2 egg yolks, whites reserved for pastry wash
- 1 tablespoon sugar
- 3 teaspoons cornflourcornstarchX
- 1 teaspoon vanilla extract
1 In a medium saucepan place rhubarb, sugar, zest and juice, and 2 tablespoons water. Cover and bring to boil over high heat. Reduce heat to low and simmer for 8-10 minutes until rhubarb is soft and most of the liquid reduced. Pour off excess liquid and set aside.
2 In a small saucepan gently heat the milk over medium heat until just starting to bubble around the edges, but don’t let it boil. Remove from heat and set aside. Meanwhile, in a small bowl combine egg yolks, sugar and cornflour and beat with an electric mixer until pale and thick. Add vanilla extract and whisk to combine. Gradually add heated milk, a little at a time, whisking well to combine. Return mixture to milk saucepan and set over a medium-low heat (lower if your stove runs hot). Cook, stirring with a wooden spoon, for 10-15 minutes until thickened. Set aside to cool slightly.
3 Preheat oven to 180°C. Lightly spray six medium muffin tin holes (approx ¹⁄³ cup capacity) with oil then line the bottoms with baking paper. Lay out one pastry sheet and using a sharp knife, cut into six even pieces. Line one of the muffin tin holes with a pastry square. Gently press in until it fits snugly and cut away excess pastry with a sharp knife, leaving a ½cm overhang. Repeat with remaining pastry squares.
4 Pour custard into each pie case to ¼ full. Top custard with stewed rhubarb. Carefully place a lattice round (see HFG tip) on top of each pie and gently press edges together to seal. Trim any untidy edges with a sharp knife. With a pastry brush, lightly brush tops with egg white. Sprinkle with cinnamon sugar if using.
5 Place pies in oven and bake for 25-30 minutes until golden. Allow to cool slightly before removing from muffin cases. Serve warm with remaining custard.
To make lattice pastry pie lids, take half a sheet of pastry and cut 18 1cm-wide strips and 18 shorter (approx 9cm x 1cm) strips. On a sheet of baking paper, lay the long strips side by side about 1cm apart. Starting at one end, place the shorter pastry strips perpendicular to the long ones and weave under, over, under and over the long strips. Repeat with the rest of the short strips, spaced about 1cm apart, alternating whether you start over or under each time. Using an 8-9cm round cookie cutter or glass, cut six rounds out of the completed lattice pattern.
Nutrition Info (per serve)
Total fat 9.2g
–Saturated fat 3.9g
Dietary fibre 1.5g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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