for 6 pieces

Elderflower custard

2 dl	full-cream milk
1 pinch	salt
2	fresh egg yolk
1 ½ tbsp	Maizena cornflour
100 g	butter, cut into pieces
150 g	plain greek yoghurt
3 tbsp	elderflower syrup

Pastry sheets

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
1 tbsp	sugar
2 tbsp	rolled oats

Rhubarb

200 g	rhubarb, thinly sliced
2 tbsp	elderflower syrup
2 tbsp	water

Custard slices

40 g	icing sugar

How it's done

Elderflower custard

Combine the milk with all the other ingredients up to and including the cornflour, bring to the boil over a medium heat, stirring constantly. Continue to simmer over a low heat for approx. 2 mins., stirring constantly until the mixture thickens. Remove the pan from the heat, continue to stir for approx. 2 mins. Stir in the butter, yoghurt and syrup. Cover the custard and chill for approx. 2 hrs., stir until smooth. Transfer the custard to a piping bag with a smooth nozzle (approx. 12 mm in diameter), return to the fridge for approx. 1 hr.

Pastry sheets

Prick the pastry dough several times with a fork, sprinkle with the sugar and oats. Halve the dough lengthwise, then cut each half crosswise into approx. 9 strips. Slide onto a tray together with the baking paper, place a second sheet of baking paper on top of the dough and weigh down with a second tray.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to cool on a rack.

Rhubarb

Mix the rhubarb, syrup and water in a pan, bring to the boil. Cover and simmer for approx. 2 mins., leave to cool. Drain the rhubarb, retaining 1 tbsp of the liquid.

Custard slices

Mix the icing sugar with the rhubarb liquid, spread the icing over 6 pieces of puff pastry. Spread the custard and rhubarb over 12 pieces of puff pastry, place two layers on top of each other. Top with a layer of iced puff pastry.

Show complete recipe