Rhubarb Crumble
Rhubarb Crumble and orange custard tartlets
Rhubarb Crumble and orange custard tartlets
( makes 24 tartlets but recipe can be halved)
Shortcrust Pastry
300g plain flour
200g cold diced butter
100g castor sugar
2 egg yolks
About 4 tablespoons iced water
Rub the flour and butter together until the mixture resembles fine bread crumbs ( alternatively do this in a food processor with blades).
Add the sugar and mix well.
Add the egg yolks and water to bind.
Wrap in cling and chill for an hour.
Roll out to about 3mm thick and cut out to fit into 2 12 hole tartlet trays.
Line the cases with parchment paper and fill with baking beans or rice.
Chill while the oven heats up to 180oc.
Bake for 20 minutes, remove paper and beans and cook for a further 5 minutes.
Cool.
Can be made in advance and stored in an airtight tin.
Orange Custard
4 egg yolks
200ml whipping cream
Zest and juice 1 orange
1 teaspoon vanilla extract
50g castor sugar
40g cornflour
Scald the cream with the orange juice and zest and vanilla.
Whisk egg yolks, sugar and cornflour.
Pour over the hot cream and whisk.
Return to pan and stir constantly until it coats the back of a spoon.
Pour into a clean bowl and cover the surface with cling.
When cool, chill.
Rhubarb Compote
100g castor sugar
250g new season rhubarb, chopped into 1cm pieces
Zest and juice of 1 orange
Splash of Grenadine ( optional but brings out the natural colour of rhubarb)
Cook the sugar and orange zest and juice and grenadine, if using, until the sugar has dissolved over medium heat.
Add the rhubarb, cover with parchment and simmer gently until just cooked. Turn off and cool.
Crumble Topping
150g plain flour
125g butter, at room temperature
150g castor sugar
Rub together until the mixture resembles coarse crumbs.
Set oven to 180oc.
Spread the mixture out onto a baking tray lined with parchment paper and cook for 25 minutes or until golden and crisp.
Cool and then place in a bag and break up with a rolling pin.
To Assemble –
Spoon the custard into the tart cases.
Top with rhubarb ( keep the juice and add to sparkling wine or soda water to make a refreshing drink)
Scatter over the crumble.
Dust with icing sugar.
Serve.
