Description
A stunning dessert featuring a golden, flaky puff pastry base topped with a creamy vanilla custard and vibrant pink roasted rhubarb, creating a beautiful contrast of colors and flavors.
Ingredients
Scale
For the Crust:
- 1 sheet frozen puff pastry, thawed
- 1 lb fresh rhubarb, chopped into 1-inch pieces
- 1/2 cup granulated sugar, divided
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 1/4 cup cornstarch
- Pinch of salt
- 1 tbsp powdered sugar for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place the puff pastry sheet on it. Prick all over with a fork and bake for 15-20 minutes until golden and puffed. Let cool.
- Toss rhubarb with 1/4 cup sugar and vanilla extract. Spread on a separate baking sheet and roast at 400°F (200°C) for 10-12 minutes until tender and pink. Set aside.
- In a saucepan, heat milk and cream over medium until steaming. In a bowl, whisk egg yolks, remaining 1/4 cup sugar, cornstarch, and salt until smooth. Slowly whisk in hot milk mixture, then return to saucepan.
- Cook custard over medium heat, whisking constantly, until thick and bubbling, about 5 minutes. Remove from heat, strain if needed, and let cool slightly.
- Spread custard evenly over cooled puff pastry. Top with roasted rhubarb. Dust with powdered sugar before serving. Slice into squares.
Notes
You can customize the seasonings to taste.