Strawberry and Rhubarb Tart

      

Crème Pâtissière:

250ml milk boiled with some vanilla.
In a seperate bowl mix 4 egg yolks with 1tbsp plain flour, 1tbsp cornflour and 2tbsp caster sugar until pale.
Pour the boiling milk onto it, whisk well then back onto the stove. Keep whisking until it passes the thick stage and goes back to being a little liquid. This seems funny but if you only cook it till thick it'll be runnier once it cools and vice versa. 
Pour into a dish, cling film (or it'll form a skin) and put in the fridge until cool.
Once its cold enough to use, mix it well.

Rhubarb Puree:

Thinly slice the rhubarb and pop into a saucepan to boil down with some sugar (depends on how ripe the rhubarb is and how tart you want it to be!), leave to cool.

Shortcrust Pastry:

Rub 55gr cold, cubed butter into 125gr plain flour and pinch of salt until it resembles fine breadcrumbs then form a dough by adding 30/40 ml cold water. Very important that the dough stays as cool as possible so use your fingertips and put it in the fridge if you feel its getting too soft otherwise when it comes to rolling it out it will just fall apart.
Prick then bake at 180' c until golden.

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