Rhubarb custard tarts

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Makes 12

For the custard filling

2 short sticks rhubarb
0 tbsp caster sugar
1 orange

Step 1
Make the custard: pour the milk into a saucepan.

Step 2
Slice the vanilla pod in half lengthways, scrape out the seeds with the point of a knife then add them, together with the pod, to the milk.

Step 3
Bring to the boil, then immediately remove from the heat and leave the vanilla to infuse.

Step 4
Beat together the caster sugar, egg yolks and cornflour, then pour in the milk and mix thoroughly, removing the empty vanilla pod.

Step 5
Wipe the saucepan, then pour in the custard and warm over a moderate heat, stirring almost continuously, till the sauce feels thick and heavy on the spoon.

Step 6
Remove from the heat and set aside.

Step 7
Chop the rhubarb into short, cork-length pieces, place them in a shallow pan, add the caster sugar and orange juice then leave to cook over a low heat for 10 minutes or until they are soft, but still hold their shape.

Step 8
Roll out the pastry to a rectangle approximately 40cm in length and 30cm wide, turning it with the longest side towards you.

Step 9
Taking the right-hand edge, roll the pastry up to form a short, tight roll, then slice into 12 discs.

Step 10
Place each piece of pastry on the work surface and press or roll out, using a little flour if necessary, so they will neatly cover the base and sides of each of the buns tins.

Step 11
Set the oven at 200C/gas mark 6.

Step 12
Line the bun tins with the pastry, then fill each with a square of greaseproof paper and baking beans or with a ball of crumpled kitchen foil and bake for 12-15 minutes till the pastry is dry and lightly crisp.

Step 13
Lower the oven heat to 160C/gas mark 3.

Step 14
Remove the paper and beans or foil, fill each case with custard then add 2 or 3 pieces of cooked rhubarb to each.

Step 15
Return the tarts to the oven and bake for 30-35 minutes till the custard is lightly set.

Step 16
Remove from the heat, leave to settle for a few minutes then carefully remove from the tins with a palette knife, spoon a tablespoon of rhubarb syrup over each and leave to cool.