Ingredients
500g rhubarb, cut into 4cm pieces
3 tablespoons caster sugar
1 teaspoon vanilla bean paste
½ orange, zest and juice
Custard
500ml whole fat milk
1 teaspoon vanilla bean paste
⅓ cup caster sugar
3 size 7 egg yolks
¼ cup cornflour, sifted
To Assemble
7 sheets Timo’s Filo Pastry
20g butter, melted
¼ cup strawberry jam
Method
- In a bowl, mix together the rhubarb, caster sugar, vanilla bean paste and orange.
- Heat the oven to 180ºC and lined an oven tray with baking paper.
- Tip the rhubarb onto the lined tray and spread out evenly. Bake for 15 minutes or until softened but still holding its shape, then set aside to cool.
- Heat the milk, ½ of the sugar and the vanilla bean paste in a pot over a low heat.
- In a heatproof bowl, whisk together the remaining caster sugar, egg yolks and cornflour.
- Once the milk is steaming, pour half of it into the whisked eggs and whisk until well incorporated. Pour it all back into the pot and cook over a moderate heat for 5-8 minutes until thickened, stir continuously. Once thick and glossy, remove from the heat and pour into a heatproof bowl. Cover with a circle of baking paper and chill for 2 hours.
- Grease a 25cm pie tin with butter.
- Place a sheet of filo pastry on a clean benchtop. Cut the filo into a square, brush with melted butter then place in the pie tin, the pastry should hang over the sides of the tin. Put a second piece of filo on top and brush with butter, repeat this step with remaining filo. Gather and scrunch the edges of the pastry up so a wreath forms around the pie edge.
- Pour the custard into the pie tin and top with rhubarb. Bake for 45 minutes or until the base is golden brown, if the top gets brown too quickly, place a sheet of tinfoil loosely over the top.
- Once cooked, set aise for half an hour to cool and set.
- Place the jam in a ramekin and microwave for 10 seconds. Brush over the rhubarb to give it a glossy shine.
