Ingredients
Sweet Pastry
- 240 g butter
- 480 g flour
- 120 g castor sugar
- 2 eggs
- Milk
- Pinch salt
Rhubarb Jelly
- 1 kg chopped rhubarb
- 500 ml water
- 2 limes juice and zest
- 1 orange juice and zest
- 5 mint leaves
- 1 vanilla pod
- 3 slices fresh ginger
- 300 g castor sugar
- 4 leaves of gold gelatine
Custard Filling and Rhubarb Topping
- 500 ml double cream
- 5 egg yolks
- 100 g castor sugar
- Vanilla extract
- 8 stems (medium)
- 100 g sugar
How to Make It
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Sweet Pastry
- Brumb together by hand the butter in to the flour.
- Add the sugar.
- Mix in the eggs and enough milk to form a soft dough.
- Roll out and place into a 10" ring, making sure you right angle the inside corners.
- Blind bake the pastry until completely cooked. Rhubarb Jelly
- Gather all the ingredients together in a pan and bring to the boil.
- Leave to simmer until the rhubarb is fully cooked.
- Remove from the heat and leave to infuse over night.
- Place into a muslin bag and hang for a good few hours to train off all the liquid. Measure 1 pint and add 4 leaves of soaked bronze gelatine. Custard Filling
- For the custard whisk yolks, sugar and vanilla together.
- Bring cream to the boil then pour a little over the yolk mixture to temper followed by the remaining cream.
- Skim off any bubbles and pour into the tart case and bake at 150°C for ten minutes until it has set with a slight wobble. Leave to completely cool. Rhubarb Topping
- Slice the washed and trimmed rhubarb into 1.5 cm thick slices and sprinkle with 100 g of castor sugar.
- Bake at 180°C until cooked but still very firm. This should take approximately 5 minutes. The rhubarb should be cooked through but still firm and hold their shape. Chill immediately. To Finish
- Slice the washed and trimmed rhubarb into 1.5 cm thick slices and sprinkle with 100 g of castor sugar.
- Bake at 180°C until cooked but still very firm. This should take approximately 5 minutes. The rhubarb should be cooked through but still firm and hold their shape. Chill immediately.