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Instructions |
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Grease 2 12 cm loose bottomed tartlet tins. make pastry by mixing flour and cubed butter in food processor. Pulse until like breadcrumbs, Slowly add water until holds together. Gather into ball and wrap, chill for 30 mins. Preheat oven to 200C. Roll pastry and line tins. Bake blind for 10 mins, the brush lightly with egg white and return to oven for further 5 mins until golden.
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Pour milk and cream into saucepan. Scrape vanilla bean seeds and add. Bring to simmering point while whisking the yolks and sugar until foamy. Whisk the warm milk and cream into the eggs (off heat). Return to heat and cook the mixture over a moderate heat for at least 10 mins, storring with wooden spoon until mixture is thick enough to coat the back of the sppon. Strain into bowl and cover.
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Poach the rhubarb by cutting into appropriate lengths, bring sugar wine and zest to simmer, stirring to dissolve the sugar, then add the rhubarb and simmer very gently for 3 mins. Leave to cool in liquid.
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Assemble the tarts by filling with the custard then laying rows of rhubarb and sliced strawberries. Dust with icing sugar.
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Originally Submitted
2/10/2010
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