Saturday, June 8, 2013

Rhubarb and Strawberry tart



We had some rhubarb that was about to go off and we weren't sure what to do with it so I popped it with some sugar on the stove to simmer down into a lumpy puree.
This was to spread onto the base of my shortcrust pastry.
Next there is a layer of vanilla custard, topped with fresh strawberries.
To stop the strawberries oxidising you should brush them with boiled jam to seal them but I had the juices from my boiled rhubarb which worked very well. 
This also finishes off the tart with an appetisingly shiny look.

No comments:

Post a Comment