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Rhubarb and raspberry tarts
A super easy recipe for kids to make puff pastry rhubarb and raspberry tarts for mothers day
Ingredients
- 375 g ready rolled puff pastry
- 100 g rhubarb chopped
- 100 g raspberries
- 2 tbsp clear honey
- 6 tbsp vanilla custard
- 1 tsp caster sugar
- 1 tbsp chopped pistachio nuts
Instructions
- Preheat oven to 200C
- Heat the rhubarb and raspberries (reserve 6 for decorating) in a small pan with the honey till the rhubarb is soft and broken down, mash together
- Remove the compote from heat and allow to cool a little
- On a lightly floured surface lay out the pastry and cut out circles to fit your tartt tin
- lightly grease the tin and put in the pastry circles
- Fill half of the tarts with the custard and the other half with the compote
- Bake for approximately 20 minutes or until golden and crispy
- Allow to cool in the tart tin and then press a raspberry into the centre of each custard tart and sprinkle with a little sugar and sprinkle the rhubarb and raspberry tarts with the crushed pistachio nuts
Notes
Using ready-rolled pastry and ready-made custard makes these tarts perfect for children to make.
Nutrition
Calories: 203kcalCarbohydrates: 20gProtein: 3gFat: 13gSaturated Fat: 3gCholesterol: 4mgSodium: 85mgPotassium: 79mgFiber: 1gSugar: 4gVitamin A: 28IUVitamin C: 3mgCalcium: 24mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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