Method
Step 1:
Preheat the oven to 200ºC (fan 180ºC, gas mark 6).
Step 2:
Put the flour and butter into a processor and whiz until the mixture resembles crumbs. Or rub the butter into the flour with your fingertips.
Step 3:
Add the golden icing sugar and whiz again for a few seconds. Then add the egg yolks and pulse until the mixture just holds together.
Step 4:
Tip the dough onto a lightly floured surface and knead gently into a ball. Wrap in cling film and chill for 20 minutes.
Step 5:
Grease a non-stick baking sheet. Spread the rhubarb over this, sprinkle with 25g of the golden caster sugar and the lemon juice. Roast the rhubarb for 10 minutes until slightly softened.
Step 6:
Grease and flour 6 individual 4" tartlet tins. Roll out the pastry on a lightly floured surface and line the tins, pushing into the edges. Trim off the excess and chill for 15 minutes. Place the pastry tins onto a baking tray.
Step 7:
Line the pastry cases with greaseproof paper and baking beans. Bake the pastry cases for 10 minutes. Remove the paper and baking beans and bake for 5 more minutes until the pastry base is firm.
Step 8:
Mix together the cream, eggs, vanilla bean paste and remaining golden caster sugar in a jug.
Step 9:
Divide the rhubarb between the pastry cases and carefully pour in the egg mixture. Reduce the oven temperature to 170°C (fan 150°C, gas mark 3) and bake the tarts for 15 minutes or until the filling is just firm.
Ingredients
For the pastry
- 150g Plain wholemeal flour
- 75g Butter (unsalted) (chilled and diced)
- 50g Unrefined golden icing sugar
- 2 Egg yolk(s) (free range)
For the filling
- 150g Billington's Unrefined Golden Caster Sugar
- 250g Rhubarb
- 150ml Double cream
- 1 tbsp Juice of one whole lemon
- 1 Egg(s) (free range) (large)
- 2 Egg yolk(s) (free range) (large)
- 2 tsp Nielsen-Massey Vanilla Bean Paste
- 150g Billington's Unrefined Golden Caster Sugar
Recipe Reviews
Good recipe nice custard but very sweet with sweet pastry.
Ingredients
For the pastry
- 150g Plain wholemeal flour
- 75g Butter (unsalted) (chilled and diced)
- 50g Unrefined golden icing sugar
- 2 Egg yolk(s) (free range)
For the filling
- 150g Billington's Unrefined Golden Caster Sugar
- 250g Rhubarb
- 150ml Double cream
- 1 tbsp Juice of one whole lemon
- 1 Egg(s) (free range) (large)
- 2 Egg yolk(s) (free range) (large)
- 2 tsp Nielsen-Massey Vanilla Bean Paste
- 150g Billington's Unrefined Golden Caster Sugar