STUFF YOU’LL NEED:
120g caster sugar
Pinch of salt
500ml double cream
5 egg yolks
100g caster sugar
½ vanilla pod, cut in half, seeds scraped
1 kg chopped rhubarb
2 limes, juice and zest
1 orange juice and zest
5 mint leaves
½ vanilla pod, split in half
3 slices fresh ginger
300g caster sugar
4 leaves of gold gelatine
8 stems (medium)
Prep time: 40 minutes, overnight hanging
Cook time: 1 hour
Get stuck in:
- 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 overnight.
- Place into a muslin bag and hang for a good few hours to drain off all the liquid. Measure 1 pint and add 4 leaves of soaked gelatine.
- Crumb the flour, butter and sugar together.
- Mix the eggs and enough milk to form a soft dough.
- Roll out the place into 10 inch ring, making sure you right angle the inside corners.
- Blind bake the pastry until completely cooked.
- For the custard whisk yolks, sugar and vanilla seeds together.
- Bring the 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.
- Slice the washed and trimmed rhubarb into 1.5cm thick slices and sprinkle with 100g castor sugar.
- Bake at 180°C until cooked but still very firm. This should take approximately 5 minutes. The rhubarb should hold their shape. Chill immediately.