Breville VTP 147 Instruction Booklet page 18

Rhubarb and Custard Pie
• 250g of shortcrust pastry
• 250g of sweet shortcrust pastry (or alternatively use shortcrust throughout)
• 350g of fresh rhubarb
• 50g of golden caster sugar
For the custard (alternatively you can use 75g of instant mix, mixed with 3 tsp of
cornflour mixed in water)
• 200ml whole milk
• 1 vanilla pod
• 3 eggs yolks
• 30g caster sugar, or more to taste
1. Slice the rhubarb into bite sized chunks and put in a frying pan (not aluminium as this
will react with the rhubarb) with the sugar
2. Cook gently on a low heat for about 15 minutes or until soft. Remove the rhubarb and
drain on some kitchen roll.
3. To make the custard, pour the milk into a saucepan, add the vanilla pod and heat
slowly until almost boiling. Take off the heat, then leave to infuse for about 20
minutes. Remove the vanilla pod.
4. Whisk the egg yolks and sugar together in a bowl until thick and creamy. Gradually
whisk in the hot milk, and then strain back into the pan.
5. Cook over a low heat, stirring constantly for 10-20 minutes until the custard thickens
enough to coat the back of a wooden spoon. Don't allow it to boil or the custard may
curdle.
6. Pour into a bowl and allow to cool, this will make it thicken further.
7. Alternatively mix together 75g sachet of custard powder with ½ pint of water and put
in a saucepan on a low heat, stirring occasionally. Cook for about 15 minutes until
the custard sticks to a back of a spoon, and then take it off the heat. Don't worry if it
still seems a little runny—when it starts to cool it will thicken.
8. Spoon in a couple of pieces of rhubarb into each pie and then add some custard.
9. Top with a pastry lid and brush with a little milk. Once cooked serve with some more
custard poured all over it.
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