Pink on Gold — Rhubarb & Vanilla Custard Puff Pastry Slab
First rhubarb of spring. That pink-on-gold color combination stops every scroll dead.
INGREDIENTS
Puff Pastry Base
・ 1 large sheet all-butter puff pastry, thawed
・ 1 egg, beaten (egg wash)
・ 1 tbsp caster sugar
・ Flaky salt for the rim
Vanilla Custard
・ 4 egg yolks
・ 80g / 2.8oz caster sugar
・ 30g / 1oz cornstarch
・ 500ml / 17fl oz whole milk
・ 1 vanilla pod, split and scraped
・ 30g / 1oz unsalted butter
・ Pinch of fine salt
Honey Roasted Rhubarb
・ 500g / 17.6oz fresh rhubarb, cut into 8cm batons
・ 3 tbsp runny honey
・ 2 tbsp caster sugar
・ 1 tsp vanilla extract
・ Zest of 1 orange
Finish
・ Powdered sugar dusting
・ Extra honey drizzle
・ Fresh mint leaves
・ Flaky sea salt
Vivid pink. Ivory custard. Burnished gold pastry. Three colors that make spring look like a painting.
INSTRUCTIONS
Vanilla Custard
1. Heat milk and vanilla pod with seeds in a saucepan over medium heat until just steaming. Do not boil.
2. Whisk egg yolks, sugar, and cornstarch together in a bowl until pale and smooth.
3. Pour hot milk slowly into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan over medium heat.
5. Stir continuously until the custard thickens and bubbles.
6. Remove from heat. Add butter and salt. Stir until butter melts fully.
7. Remove vanilla pod. Press cling film directly onto the surface of the custard.
8. Refrigerate until completely cold and set.
Honey Roasted Rhubarb
9. Preheat oven to 190°C / 375°F.
10. Lay rhubarb batons in a single layer on a lined baking tray.
11. Drizzle with honey. Scatter sugar, vanilla, and orange zest over the top.
12. Toss very gently to coat. Keep the batons whole and straight.
13. Roast for 12–15 minutes until tender and glossy but still holding their shape.
14. Cool completely on the tray. The syrup thickens as they rest.
Puff Pastry Slab
15. Increase oven to 200°C / 390°F.
16. Unroll puff pastry onto a lined baking tray.
17. Score a 2cm border around the entire edge. Do not cut all the way through.
18. Prick the inner rectangle all over with a fork.
19. Brush the border with egg wash. Scatter caster sugar across the inner rectangle.
20. Place a second sheet of parchment on top. Weigh down with another baking tray.
21. Bake for 20 minutes until golden and flat.
22. Remove top tray and parchment. Bake a further 5 minutes until deeply blistered and golden.
23. Cool completely on a wire rack.
Assembly
24. Whisk cold custard until smooth and spreadable.
25. Spread thickly across the inner rectangle of the cooled pastry slab.
26. Lay roasted rhubarb batons across the custard in neat parallel lines.
27. Spoon any remaining honey syrup from the tray over the rhubarb.
28. Drizzle extra honey in a slow thread across the top.
29. Dust one corner lightly with powdered sugar.
30. Scatter fresh mint leaves. Finish with flaky salt.
31. Cut into squares at the table with one clean confident slice.
