I love baking with Josh. It's a messy, sticky and giggly affair. When the oven's switched off we sit down to eat the results with a cup of tea (he has a small cup) and we chat about his future and how he wants to be a cowboy or Michael Jackson when he grows up. I tried to explain that one was unlikely and the latter, impossible, but that is what playing is for..so we played cowboys.
Josh makes the crème patissière.. and eats half the bowl before the pastry is ready..
Recipe at end of post, but here are some step-by-step pics
Josh and Milli's Rhubarb and custard (kind of) tart
1/2 pack of Jus Rol Puff pastry
3 sticks of rhubarb
2 tbsp sugar for sprinkling
60ml of orange juice and a big splash of grand Marnier
crème patissière (Bourke St Bakery)
250ml whole/ss milk
1 vanilla bean, deseeded
50g caster sugar
3 egg yolks
15g all purpose flour
We added 50g of ground almonds to the creme pat once cooled for that frangipane taste but you don't have to.
1. Preheat oven to 200C
Make crème patissière
2.Pop your egg yolks in a bowl and whisk in the sugar a little at a time, now whisk in the flour.
3.Heat the milk and vanilla seeds to just below boiling point. Now slowly whisk in the hot milk, pouring it through a seive. Leave to cool on the side.
4.Pop rhubarb in the oven, sprinkled with a little sugar and orange juice and optional Grand Marnier, you can cover it with some paper/foil and it will take 10-15 minutes to cook through.
5.Roll out the block of pastry (or used ready rolled) and cut into half lengthways once the pastry is 5mm thick
6. Score a thin border 1cm thick around the inside of the rectangle and pop in a preheated oven at 200C for 10 minutes or until the border has puffed up.
7. Take out the pastry and brush the sides with milk.
8. Spoon on the crème patissière (mixed with almonds if you choose) and then layer on your rhubarb, you will not use all the mix.
9.Return to the oven at 180C for 20 minutes or until the pastry has puffed and golden.
note- had a little rhubarb and c.pat left over so made a few small tarts on the side.