Rhubarb & Apple Custard Crumble Tarts

YIELD: 12 tarts

SWEET PASTRY

350g plain flour
100g icing sugar
200g butter salted
70g egg yolk

Rub the dry ingredients together with the softened butter.

Add the egg yolks to combine to form a paste.

Wrap and chill in the refrigerator for 30 minutes.

Roll sweet pastry out and cut into desired sizes and blind bake at 180°C.

ALMOND CRUMB

135g butter salted
90g caster sugar
150g plain flour
45g ground almond

Rub in the butter into the dry ingredients until a sandy texture and then continue to blend until clumps start forming.

FILLING

Barker’s Professional Custard Flavoured Patisserie Crème
Barker’s Professional Rhubarb & Apple Patisserie Filling

Assembly
Pipe some Barker’s Professional Custard Flavoured Patisserie Crème into the base of each pre-baked pastry case (approximately 1/3 full).

Top the remainder of the tart with Barker’s Professional Rhubarb & Apple Patisserie Filling.

Place the crumble topping on top and bake at 190°C until lightly golden.

Serve either cold or warm.

Rhubarb & Apple custard crumble tarts

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