Individual Rhubarb And Custard Tarts

Serves 4
Preparation time less than 30 mins
Cooking time less than 10 mins

225g/8oz puff pastry
285g/10oz cooked rhubarb, with reserved juice
4 Tbsp good quality fresh custard
290ml/1/2 pint mascarpone
icing sugar, to serve

Preheat the oven to 220C/425F/Gas 7. Roll out the pastry, taking it a
little thinner than normal. Then take a 7.5cm/3in cutter (roughly) and
stamp out eight circles. Place them on a greased baking sheet. Prick four
of them really well to prevent them rising too much (they will makeup the
bottom layer. Prick the others lightly. Place in the oven for 6-8minutes
when the pastry should be golden and brown. Meanwhile, mix the custard and
mascarpone together adding any reserved juice (this could be done the day
before to ensure that the mixture is nice and thick). When the pastry is
cooked, allow it to cool. To serve, place a layer of pastry on the bottom
of each serving plate. Spoon over some of the custard and pile on a little
cooked rhubarb. Repeat, then place a disc of pastry on top of each and
cover generously with icing sugar.

Regards
John H
YM: ferrengi_klingon_trek
http://uk.360.yahoo.com/advert_man_2006

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