Portion/Yield:Makes 4 - 6
I love these individual rhubarb tarts. If you have all the ingredients to hand it’s very easy to put together. The trick is to ensure you have either a stash of your own homemade rough puff pastry ready in the freezer or good quality shop bough all butter puff pastry is equally as good.
The pastry cream could be substituted with almond cream instead if you have that ready in the fridge.
The idea with these tarts are to make your own fruit and cream combinations as you have ingredients to hand. I use this method regularly all year round substituting the rhubarb for apples, pears, apricots, plums, raspberries even strawberries as and when the seasons change.
The method could be used to make individual savoury tarts, use a thick bechamel sauce instead of the pastry cream and then put a selection of ingredients of your choice on top for the savoury topping. Tomatoes, ham, feta cheese, anchovies, olives ect…
Ingredients & Method
- 240g home made rough puff pastry (shop bought puff pastry is also very good for this recipe)
- 120g freshly made pastry cream (see previous recipe)
- 140g poached rhubarb (see Cooks Notes)
- Egg yolk, for the glaze
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
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 10 minutes.
Once the pastry has rested, spread 30g pastry cream on each pastry square. Leave a 1cm rim for the borders.
Cut the poached and drained rhubarb into 10 – 12cm long batons, arrange about 5 pieces of rhubarb on to the per-prepared pastry square with pastry cream.
Bake for 25 – 30 minutes until the pastry is fully puffed, cooked all the way throughout and golden brown.
If you wish to cook the rhubarb in the water bath otherwise known as the sous-vide method then follow the following recipe and instructions: Cut 140g rhubarb into 15 cm long batons, place in a vacuum pouch with with 30g caster sugar and one tablespoon of grenadine or water, add the seeds of half a vanilla pod. Seal on hard vacuum. Cook the rhubarb in a preheated water bath at 82°C for 10 minutes, chill immediately in ice water once cooked. The Rhubarb is now ready to use.