Rhubarb and Purple Custard Filo Tarts

Rhubarb and Purple Custard Filo Tarts
This recipe is super easy and great to keep in the fridge and have when you're in a rush!
Icon_cookingtime_grey Created with Sketch. 10 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 6
Rhubarb and Purple Custard Filo Tarts

Ingredients

  • 1 Stick of Rhubarb cut into thin slices
  • 1 Tsp of Sweet Ground Cinnamon
  • 1/2 Ground Ginger
  • 1 Tsp Organic Unrefined Coconut Sugar
  • 1 Sheet of Pre-Rolled Filo Pastry
  • A Squeeze of Lemon Juice
  • 1 Cup Pre-Made Vegan Custard
  • 1Tbsp Purple Corn Flour
  • Maple Syrup
  • Melted Vegan Margarine.

How to make

  1. Mix together the rhubarb, sugar, slices and lemon juice in a bowl.

  2. Grease a cupcake tray with some margarine (not too much).

  3. Cut the pastry into 12cm squares (around 5 layers of sheet deep), and place in 4 spaced out pockets, coat the edges with melted margarine to keep it from drying out (glaze the tips of the pastry corners with maple syrup if desired).

  4. Mix the custard with the purple corn flour and add an optional 1tsp vanilla essence.

  5. Place 1tbsp of the above mixture into the filo cases and top with the rhubarb.

  6. Bake on 180C for 15-18 minutes.

  7. Repeat this methods 3-6 until you've used up all the mixture.

This recipe is incredibly easy and unique!

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