Cooking with Paula McIntyre - Rhubarb And Jam Tarts With Coconut Custard Cream

Download Rhubarb And Jam Tarts With Coconut Custard Cream

Rhubarb compote
100g castor sugar
250g rhubarb, chopped into 1cm pieces
Zest and juice of 1 orange
Splash of gin ( optional)

Cook the sugar and orange zest and juice until the sugar has dissolved over medium heat.
Add the rhubarb, cover with parchment and simmer gently until just cooked – really only a couple of minutes.Turn off and cool.

Pastry
225g plain flour
100g butter
60g icing sugar
1 egg
1 egg yolk

Rub the flour, butter and sugar together until the mixture resembles fine crumbs ( do this in a food processor if you wish). Mix the egg and the yolk and add to make a dough.
Wrap in cling and chill for an hour.

Strawberry jam
Lightly butter 2 tartlet tins and set oven to 180oc.
Roll the pastry out until thin and cut out rounds to fit in the hole.
Chop half the rhubarb and mix with an equal amount of jam. Spoon into the pastry and bake for 15 minutes. Cool and remove from tins.
Serve with a dollop of the cream.
Coconut custard cream
225 ml milk
2 egg yolks
75 g caster sugar
10 g plain flour, sieved
10g cornflour
Simmer the milk. Whisk the egg yolks, sugar, cornflour and flour and then pour over milk. Whisk well and return to pan over low heat. Stir constantly until custard is thick. Pour into a bowl and cover surface with cling, cool and chill.
25g desiccated coconut
250ml double cream

Spread the coconut onto a baking tray lined with parchment and cook in a 180oc oven for about 5 minutes or until golden. Cool.
Whip the cream, fold in the cold custard and coconut.

Published on Saturday, 7th February 2026.

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