for 4 pies
- For the cream filling
- 1 large egg yolk
- 1 tablespoon coconut palm sugar
- ½ tablespoon Corn starch
- ⅔ cup cream (48% fat)
- ½ teaspoon vanilla extract
- For the filling
- 4 sticks Rhubarb (cut into short lengths)
- 1 tablespoon water
- coconut palm sugar (to taste)
Line a baking tray with non-stick baking paper.
Roll the pastry on non-stick baking paper, about ½cm|1/4" thick. Cut out 4 rounds.
Place the rounds on the baking tray and brush with egg yolk. Chill for 30 minutes.
For the cream filling: mix together the egg yolks, sugar and cornflour.
Heat the cream in a pan and bring almost to a boil. Slowly strain the hot cream over the egg mixture, stirring.
Pour back into the pan and heat gently, stirring, until the custard is thick enough to coat the back of a spoon. Do not boil. Pour into a bowl and cover the surface with cling film.
Heat the oven to 200°C (180° fan) 400°F gas 6.
For the filling: put the rhubarb, water and sugar in a pan and bring to a boil, stirring. Simmer gently for 4-5 minutes, until the liquid has reduced and the rhubarb is softened but not mushy. Set aside to cool.
Make a shallow cut in the puff pastry circles 1cm|1/2" in from the edge and all the way around. Spread the cream filling on each round, leaving the cut borders.
Arrange the rhubarb on the cream. Bake for 20-25 minutes until the pastry is golden.