Allinson's Plain Wholemeal Baking Flour

Rhubarb & Custard TartsA classic flavour combination!The perfect make ahead pudding for home entertaining and baked in just 15 minutes plus prep time!Pastry Ingredients150g Allinson Wholemeal Plain Flour75g Chilled Diced Butter50g Billington's Unrefined Golden Icing Sugar2 Large Egg YolksFilling Ingredients150g Billington's Unrefined Golden Caster Sugar250g Sliced Rhubarb150ml Double Cream1tbsp Lemon Juice1 Large Egg2 Large Egg Yolks1 hour preparation time, serves 6Method1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the flour and butter into a processor, whizz until the mixture resembles crumbs. Add the golden icing sugar, whizz for a few seconds, then add the egg yolks and pulse until the mixture just holds together but doesn't quite form a ball.2. Tip the dough onto a lightly floured surface. Knead gently into a ball, wrap in cling film and chill for 20 minutes.3. Grease a non-stick baking sheet. Spread the rhubarb over this, sprinkle with 25g of the golden caster sugar and lemon juice. Roast the rhubarb for 10 minutes until slightly softened.4. Grease and flour 6 tartlet tins. Roll out the pastry on a lightly floured surface and line the tins, pushing into the edges. Trim off the excess and chill for 15 mins.5. Line the pastry cases with greaseproof paper and baking beans. Bake the pastry cases for 10 minutes. Remove the paper and baking beans and bake for 5 more minutes until the pastry base is firm.6. Mix together the cream, eggs and remaining golden caster sugar in a jug. Divide the rhubarb between the pastry cases, arrange on a baking tray and carefully pour in the egg mixture. Reduce the oven temperature to 170°C/fan 150°C/gas mark 3 and bake the tarts for 15 minutes or until the filling is just firm.