This recipe was first published in Taste magazine.
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Ingredients
Custard
Poached rhubarb
To assemble
Method
1.In a medium saucepan bring milk and sugar to the boil. Meanwhile, in a bowl whisk eggs, egg yolks and cornflour until pale.
2.Slowly add warm milk to yolk mixture, whisking continuously. Pour mixture back into saucepan and return to heat. Bring to a boil and whisk over the heat for 5 minutes while it thickens. Remove from heat and cover with plastic wrap so it sits against the surface of the custard (this prevents a skin forming). Set aside to cool.
3.For poached rhubarb, preheat oven to 180°C. Put all ingredients on a baking tray and mix to combine. Cover with foil and bake for 20 minutes or until rhubarb is tender.
4.Preheat oven to 180°C. Blitz kataifi pastry in a food processor until it resembles large breadcrumbs. Tip into a large bowl and mix in melted butter.
5.Pack two-thirds of the pastry mixture into a large round 28cm cake tin, pressing it into the base and about 5cm up the sides.
6.Fill with the cold custard then use the remaining pastry mixture to cover the custard. Bake for 40 minutes until golden brown.
7.Remove filo cake from tin and place on a large platter. Top with rhubarb, garnish with edible petals, if using, and serve immediately.
Note
- Serves 8-10. – Kataifi pastry Kataifi shredded filo pastry is available at speciality food stores and Middle Eastern food stores.
