Sweet custard, tart rhubarb, and zippy Ginger Liqueur make this a perfectly balanced, springtime pastry. Have it for breakfast, with afternoon coffee/tea, or serve it warm with a scoop of vanilla ice cream for dessert!
Recipe by Liz Clements of Think Like a Baker, helping home bakers become confident and creative in the kitchen.
- Rhubarb compote
- Vanilla Pastry Cream
- *Pastry Dough
*Feel free to use any of the following for the pastry dough:
- Rough Puff Pastry: See Recipe
- Pie Dough: See Recipe
- Store-bought puff pastry sheets, thawed
- Your favorite pie dough recipe
Yield: approx 8-10 mini galettes
Rhubarb and Ginger Compote ingredients
- 150g (1 cup) Rhubarb cut into ½ inch cubes
- 50g (3 Tbsp) Sugar
- 12g (1 Tbsp) New Deal Ginger Liqueur
- Pinch of salt
Cornstarch Slurry ingredients
- 7g (1 Tbsp) cornstarch
- 36g (3 Tbsp) New Deal Ginger Liqueur
- Combine the first 4 ingredients and cook in a saucepan over medium-high heat, stirring occasionally.
- Meanwhile, create a slurry with the cornstarch and Ginger Liqueur.
- When the rhubarb mixture comes to a simmer and is slightly tender but still retains its shape (5 -7 minutes), add the cornstarch slurry.
- Stirring constantly, bring mixture to a bubble for 1 minute.
- Transfer compote to a dish or bowl and cover with plastic wrap, touching the surface of the compote to prevent a skin from forming.
- Allow to cool to room temperature and chill in the refrigerator until ready to use.
- Compote can be made up to 4 days before using.
Pastry Cream ingredients
- 250g (1 cup) whole milk
- 63g (⅓ cup) sugar
- 2g (¼ tsp) salt
- 60g (3 each) egg yolks
- 18g (2 Tbsp + 1 tsp) cornstarch
- 4g (½ tsp) vanilla extract or paste
- 25 g (2 tbsp) unsalted butter, cold
- In a small saucepot, bring milk to a boil.
- While the milk is heating up, in a heatproof bowl, whisk together egg yolks, cornstarch, salt, and sugar until well combined.
- When the milk comes up to a boil, slowly whisk into egg yolk mixture.
- Return the milk/egg yolks to the pot and cook over medium-high heat, whisking constantly.
- Bring the mixture to a bubble and cook, whisking for about one minute.
- Once the custard has cooked, remove from the heat.
- Whisk in the butter and vanilla until completely melted.
- Strain through a mesh strainer to get out any lumps and transfer to a container or a bowl to cool.
- Place a piece of plastic wrap touching the surface of the custard to prevent a skin from forming.
- Cool at room temperature, then transfer to the fridge to chill until you are ready to use it. Pastry Cream can be made up to 4 days in advance.
- Preheat oven to 425
- Roll pastry dough to ⅛ thick. Cut into 4in x 4in squares and place on a parchment-lined sheet tray.
- Prick the center of each square with a fork all over, leaving a 1-inch border of untouched dough around the outside.
- Place in the fridge or freezer to give a quick chill before assembling the filling.
- Whisk the pastry cream until completely smooth.
- Remove pastry from fridge/freezer.
- Place one Tablespoon of custard in the center of each pastry and gently spread out, leaving about a 1-inch border of dough around the edges.
- Dollop one Tbsp of compote on top of the custard.
- Bake for approximately 15-17 minutes (rotate after 10 minutes), or until the pastry is golden brown.
Pro-Tip: Don’t get bogged down by the exact dimensions! Feel free to adjust the size or shape of the galettes to your liking. Feel free to cut out rounds, rectangles, or just stick to squares.