Method

• 1.
  For the custard, place milk and vanilla in a medium saucepan over medium heat and bring to just below a simmer. In a bowl, whisk together yolks, sugar and cornflour. Gradually pour in the hot milk, whisking constantly until combined. Strain into a clean medium saucepan, place over medium-low heat and whisk for 8-10 minutes until thick. Remove from heat, transfer to a bowl and cover directly with plastic wrap. Chill completely, then fold through the creme fraiche. Set aside.
• 2.
  Meanwhile, preheat oven to 200°C. Line a baking tray with baking paper.
• 3.
  Place rhubarb, sugar, orange juice and vanilla in a roasting tray. Toss to combine then spread in an even layer and roast for 20 minutes or until rhubarb is just soft but still holding its shape. Cool.
• 4.
  Halve one pastry sheet lengthways, then cut each half into 4 (you should have 8 even rectangles). Place 1 tbs custard in the centre of each rectangle and scatter with almonds.
• 5.
  Place rhubarb on paper towel to absorb excess liquid, then arrange 4-5 pieces on each pastry, leaving a 1cm border. Cut second pastry sheet into 8 rectangles. Cut a hole in the centre of one pastry rectangle with a 5cm round cutter. Lay over the rhubarb and press edges to seal. Repeat with remaining pastries. Place on prepared tray and bake for 30-35 minutes until puffed and golden. Cool slightly, then serve.