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
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#wemadedrinks
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www.wemadedrinks.com
hiyabucks.com
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