Individual Square Rhubarb Tarts
Square is funky and fun. I love making these gorgeous looking rustic tarts. They always look attractive and catch the eye but I must confess the pretty pink forced rhubarb is one of the star ingredients.
Making fresh rough puff pastry is always a pleasure; I do find it’s therapeutic and stimulating. Funny how I am always overwhelmed when I rummage the freezer and find a block of home made rough puff, what a treat!
I love making these tarts when the forced rhubarb is in season. These individual square rhubarb tarts provide a lovely accompaniment to the Sunday roast and will make it even more special and spectacular. Serve with a home made stem ginger ice cream or simply with crème fraîche.
- 240g home made rough puff pastry
- 120g freshly made pastry cream
- 140g vanilla sous-vide rhubarb
- Egg yolk, for the glaze
Preheat the fan-assisted oven to 175°C. Line a baking sheet with parchment paper.
Take the rough puff pastry from the fridge about a half hour before using .
On a lightly floured surface roll the pastry out to ½ cm thick. Cut 16cm x 16cm squares.
Place the squares on the lined baking sheet. Whisk the egg yolk lightly with a fork and brush the whole square with egg and refrigerate for half an hour before baking.
Once the pastry has rested, spread 30g pastry cream on each pastry square.Leave a 1cm rim for the borders.
Drain the rhubarb; keep the vanilla syrup to brush over the tarts once they are cooked. With a sharp knife cut each piece of rhubarb in half ( length ways) and cut each half in half again to form ¼’s. Arrange about 5 pieces of rhubarb on to the pre prepared Pastry Square with pastry cream.
Put them on the baking sheet,and then place this on the middle shelf of the preheated oven and bake for 25 - 30 minutes.
Place the tarts on a cooling rack to cool. Brush each tart with the vanilla syrup to give it extra shine.
Makes 4 individual tarts.