Nutrients per serving
- Protein: 3.0 grams
- Fat: 8.0 grams
- Carbohydrate: 19.0 grams
- Calories: 154
- Fibre: 1.0 gram
Rhubarb Custard Chocolate Tarts
Light creamy custard coupled with rhubarb compote served in a chocolate-lined tart shell is surprisingly fast to make. Make components ahead and assemble when ready to serve…easy yet elegant!
Cooking Time: 8 to 10 minutes
Baking Time: 15 minutes
Servings: Makes 12 tarts
- 12 tart shells (255 g)
- 1/4 cup (50 mL) chocolate chips or pieces
- 1 Ontario Egg Yolk
- 2 tbsp (25 mL) each all-purpose flour and Ontario Maple Syrup
- 1/2 cup (125 mL) milk
- 1 cup (250 mL) chopped Ontario Rhubarb, fresh or frozen
- 2 tbsp (25 mL) each Ontario Maple Syrup and orange liqueur
- 1/4 tsp (1 mL) ground nutmeg
- 12 mint leaves
Place frozen tart shells on rimmed baking sheet; place 1 tsp (5 mL) chocolate chips in each tart. Bake on lowest rack in 400°F (200°C) oven for 13 to 15 minutes or until golden and chocolate is melting; remove from oven. While hot, use back of spoon to spread chocolate over base and side of tarts; let cool.
Meanwhile, in medium bowl, combine egg yolk, flour and maple syrup until smooth; set aside. In small saucepan over medium heat, bring milk almost to boil; slowly and constantly whisk into egg mixture. Return to saucepan and cook over low heat until thickened, about 5 minutes. Transfer to clean bowl; place plastic wrap directly on surface of custard and refrigerate.
Meanwhile, in small saucepan over medium-high heat, combine rhubarb, maple syrup, liqueur and nutmeg; bring to boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until liquid is evaporated and rhubarb is soft. Let cool.
Place chocolate-lined tarts on platter; divide custard among shells (tarts can be assembled to this point up to 3 hours ahead). Just before serving, top with dollop of rhubarb compote; garnish with mint leaf.
Tip: Use any extra rhubarb compote on toast or over ice cream.