Rhubarb Tart
Over a year ago
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Ingredients
- 200g Plain Flour
- Pinch of Salt
- 2 Tbsp Caster Sugar
- 110g Butter at room temperature
- 2-3 Tbsp Water
- 400g Rhubarb
- 200g Caster Sugar
- 2 Eggs
- 250ml Single Cream
- 1 Tsp Vanilla Extract
Accompaniment
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Description
This rhubarb tart is a simple seasonal dessert. Here we make our own shortcut pastry but you can, of course, buy it already made.
Method
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1
1. Preheat the oven at 200ºC
2. Make the shortcut pastry by mixing the flour, salt and 2 tbsp of sugar. Add butter cut into small cubes and mix by hand or food processor on pulse setting until you get a mixture that ressembles breadcrumbs.
3. Add water one tbsp at a time until mixture comes together as a ball.
4. Roll out the pastry and place in a 23cm loose bottomed tart tin.
5. Prick the pastry all over with a fork.
6. Cut the rhubarb into small cubes and spread on top of the pastry.
7. Mix eggs, cream, sugar and vanilla together.
8. Pour carefully over the rhubarb in the prepared tart case.
9. Bake for 30 minutes or until crust and filling are golden and firm to the touch.
10. Let cool completely before serving.
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