Welcome to Xiao's Kitchen <br />Recipe for: Rhubarb & Custard Tart <br /> <br />Ingredients: <br />60g plain flour <br />113ml milk <br />2 eggs <br />20g golden syrup <br />70 - 80g rhubarb <br />60g sugar <br />100ml water <br />150g warm custard <br />1 meringue nest (15g) <br />2 shortbread biscuits <br />4 digestive biscuits <br /> <br />Method: <br />1. Preheat oven at 180 degrees <br />2. Mix the flour, eggs and milk in a mixing bowl until smooth <br />3. Lightly crumble the shortbread biscuits <br />4. Grind the digestive biscuits to fine crumbs <br />5. Crash the meringue nest into small pieces <br />6. Chop the rhubarb into about 1 inch long pieces <br />7. Place the sugar in a small saucepan and add the water <br />8. Stir and bring to the boil <br />9. Reduce the heat to medium and simmer until the liquid becomes like syrup <br />10. Place the rhubarb in the saucepan, cook on medium heat for 5 minutes, turn gently <br />11. Remove from heat to cool down <br />12. Place half Tbsp of oil in each baking pan cell place in the pre heated oven for 5 minutes <br />13. Remove the pan from the oven, half fill each cell with the batter mix <br />14. Place back into the oven and cook for 15 to 20 minutes, remove and cool <br />15. Brush the outside of each yorkshire pudding with golden syrup evenly <br />16. Roll onto the finely grinded biscuits <br />17. Place 1 - 2 Tbsp of warm custard into each yorkshire pudding <br />18. Place 3 pieces of poached rhubarb on the top of each custurd <br />19. Sprinkle with the shortbread crumbs <br />20. Topped with the crushed meringue and serve <br /> <br />Thank you for watching
