hiya bucks in Bourne End, Flackwell Heath, Marlow, Wycombe, Wooburn June 2018 | Page 43

tin. Carefully lift and press the edges into the sides of the tin. Use a rolling pin to roll off the overhanging pastry to neaten your tart. Place in the fridge and chill until firm. Preheat the oven to 200˚C. To roast the rhubarb; Cut the rhubarb into inch long pieces and rinse in a colander. Pour onto a lined baking tray and sprinkle over the sugar. Bake in the middle of the oven for 15 minutes. Meanwhile, make the crème patisserie; in a medium sized bowl, beat the egg yolks and sugar for a few minutes until pale and slightly thickened. Add in the plain flour and cornflour. Heat the milk in a saucepan until starting to boil. Whisk the milk into the eggs and sugar. Put the mixture back into the pan, whisking constantly, until the liquid begins to boil and thicken. Take the pan off the heat when you have a thick custard, pour into a clean bowl and cover with clingfilm to prevent a skin from forming. To blind bake the tart: cut out a large circle of baking paper, screw up until soft and press into the edges of the pastry. Fill generously with baking beans (you can use dry rice or lentils if you don’t have baking beans). Place the tart in the middle of the oven for 15 minutes. Remove from the oven and take out the baking beans and paper. The pastry should be holding its shape and feel slightly sandy in texture. Bake in the oven for 10 more minutes until lightly golden. Fill your pastry tart with crème patisserie, top with rhubarb and sprinkle with sugar before serving. 07429 182343 [email protected] www.rachelscreativecooking.co.uk @wemadedrinks #wemadedrinks [email protected] www.wemadedrinks.com hiyabucks.com | 43