Ryan's been away for work, and the trip's been extended. So I have been sad, and mopey and sulking, and neglected both cooking and blogging. Tonight I got a little bit inspired again, and made this tart from Donna Hay's Instant Cook. I even made custard to go with it!
Ryan ran off with the camera, so I can't give you pictures. Sorry
Simple Rhubarb Tart
Preheat the oven to 200 degrees. Sprinkle 8 thin stalks of rhubarb with sugar, then roast on baking paper in the oven for 20 minutes. Allow them to cool.
Place a piece of frozen puff pastry on a baking-paper lined tray. Top with a mixture of 1 cup ricotta, 2 tablespoons icing sugar and 1 teaspoon vanilla essence. Leave a border of about 1 cm.
Top with rhubarb and cook in the oven for 12-15 minutes, until the pastry is golden and the filling is set.
3 tsp cornflour
3 C milk
3 tbs sugar
1 tsp vanilla essence
Whisk together the eggs, milk and cornflour in a saucepan. Put it over a low heat, and keep whisking until thick and creamy. Then add the sugar and vanilla and whisk through (if you add the sugar on the heat, it will stick to the bottom of the pan.
This makes a lot of custard. I'm not complaining or anything.