Fillo Custard Rhubarb Bake

Kirsten Tibballs

Cook Time 45 minutes

Servings 12

Ingredients

Pastry base
130g clarified butter
8 fillo pastry sheets

Rhubarb Filling
295g (about 5 stalks) rhubarb
120g caster (superfine) sugar
½ teaspoon vanilla paste
1 cinnamon stick

Pastry Topping
130g clarified butter
6 fillo pastry sheets

Custard Filling
140ml Bulla Cream Fraiche
210ml Bulla Thickened Cream
6 egg yolks

Method

To make the pastry base – Melt the 130g of butter in a saucepan and transfer to a bowl. Place a sheet of fillo pastry on the bench and brush it with the butter. Lay another fillo pastry sheet directly on top and repeat the process until you have four sheets layered with butter.

Cut it into 6 squares approximately 14cm x 14cm and repeat the process with another 4 sheets of fillo to create another 6 squares. Line a muffin tin with these fillo pastry squares, pressing the squares into each cup.

For the rhubarb filling, remove and discard the leaves from the rhubarb. Peel the rhubarb if needed to remove any tough skin. Roughly chop the rhubarb and weigh the required 295g. Place the rhubarb in a frying pan with the sugar, vanilla paste and cinnamon stick. Over a low heat, sauté the rhubarb until tender. Once cooked set aside to cool.

For the custard filling, mix all the ingredients together. Pour the custard mixture on top of the pastry in the muffin tin, filling each cup halfway. Divide the cooled rhubarb mixture between the 12 tarts by spooning it on top of the custard mixture.

Melt 130g of clarified butter in a saucepan and transfer to a bowl. Place a sheet of fillo pastry on the bench and brush it with the butter, lay another fillo pastry sheet directly on top and repeat the process until you have three sheets layered with butter.

Cut it into 6 squares approximately 14cm x 14cm and repeat the process to create another 6 squares. Scrunch the pastry a little bit and place on top of the custard.

Bake at 180 -190°C for approximately 20 minutes.