Rhubarb And Custard Tart
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | English | Fruit, New, Pastry | 50 | Servings |
INGREDIENTS
| 1/2 | 425g ready-to-serve | |
| custard | ||
| 2 | Eggs | |
| 2 | Sweet pastry shell, from | |
| bakery section | ||
| 1/2 | 539g English rhubarb well | |
| drained …or… | ||
| 1 | Punnet fresh raspberries | |
| 1 | T | Demerara sugar |
| 1/4 | t | Ground nutmeg |
INSTRUCTIONS
Preheat the oven to 190C/375F/Gas 5. Beat the custard and eggs together until smooth and pour into the pastry shell. Arrange the fruit on top, then sprinkle with the sugar and nutmeg. Cook in the centre of the oven for about 40 minutes until the custard is set. For a speedy summer sweet, make up the remaining rhubarb and its syrup to 600ml/1 pint with water and make into a jelly using a packet of strawberry jelly. NOTES : Heres a pudding everyone will love - and as an alternative to rhubarb, you can use fresh raspberries instead. Serves 6-8 Preparation: 10 minutes Cooking: 40 minutes Calories/fat per serving: 136-181cals / 6-8g Cost per serving: 45p-35p Recipe by: Tesco Recipe Collection, Issue Five, 1997 Posted to MC-Recipe Digest V1 #635 by Kerry Erwin <kerry@north.org> on Jun 04, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 7.4mg
Sodium: 2.8mg
Potassium: 2.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g