Recipe - Rhubarb And Custard Tart

One half pack (425g) readytoserve
custard
2 lg Eggs
2 Sweet pastry shell (from
bakery section)
One half cn (539g) English rhubarb, well
drained, ...or...
1 Punnet fresh raspberries
1 tablespoon Demerara sugar
One fourth teaspoon Ground nutmeg

1. Preheat the oven to 190C/375F/Gas 5.

2. Beat the custard and eggs together until smooth and pour into the pastry
shell. Arrange the fruit on top, then sprinkle with the sugar and nutmeg.

3. Cook in the centre of the oven for about 40 minutes until the custard is
set.

For a speedy summer sweet, make up the remaining rhubarb and its syrup to
600ml/1 pint with water and make into a jelly using a packet of strawberry
jelly.

NOTES : Here’s a pudding everyone will love and as an alternative to
rhubarb, you can use fresh raspberries instead. Serves 68 Preparation: 10
minutes Cooking: 40 minutes Calories/fat per serving: 136181cals / 68g
Cost per serving: 45p35p
Recipe by: Tesco Recipe Collection, Issue Five, 1997 Posted to MCRecipe
Digest V1 #635 by Kerry Erwin kerry@north.org on Jun 04, 1997