Rhubarb tart

Ingredients for 8 servings:

• 250 g puff pastry, frozen
• Flour for the work surface
• 1 pkt. vanilla pudding powder, for cooking (37 g)
• 500 ml milk
• 3 tbsp sugar
• 400 g rhubarb
• Powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Puff pastry squares with rhubarb on vanilla cream

Thaw the puff pastry and roll it out on a floured surface to a thickness of about 3 mm. Cut out eight squares (10 x 10 cm) and place them on a baking sheet lined with baking paper. Prick the dough several times with a fork. Mix the custard powder with 1/3 of the milk and the sugar. Bring the remaining milk to a boil and add the mixed powder. Cook for one minute, stirring constantly, and then spread the finished cream on the puff pastry squares. Preheat the oven to 200°C. Wash the rhubarb, remove any strings, and cut the stalks into 6-8 cm long pieces. Place 3-4 rhubarb pieces next to each other on each pastry square. Bake the tarts in the oven for 12-14 minutes. Dust generously with powdered sugar while still warm and serve.