Rhubarb Tart

This recipe consists of three separate elements:
Braised rhubarbs, pâte sucrée, and crème patiserie.

When all elements have been prepared, the crispy pâte sucrée is filled with a vanilla pastry cream “crème patiserie” and topped with the braised rhubarbs. And voilà – a beautiful dessert ready to be served.
 
Ingredients for Braised Rhubarb
250 g caster sugar
400 g rhubarb
10 g fresh ginger
 
Preparation
1. Mix the caster sugar with 250ml of water in a vacuum bag
2. Cut the rhubarb into 10cm batons. Add the batons to the bag.
 
Cook according to the following method:
Steam – 10 minutes
 
Chef’s tip
Grenadine syrup can be added to the sugar syrup as a colouring to make forced rhubarb even pinker.
 
Ingredients for Pâte Sucrée
150 g butter, diced
285 g plain flour
140 g icing sugar
80 g corn flour
80 g whole eggs
1 g salt
45 g ground almonds, toasted
1/2 zest of lemon
 
Preparation
1. Add all the dry ingredients together in a bowl.
2. Add the diced butter and work into the flour gently with fingertips to create affine crumb.
3. Add the eggs and mix in to form a dough.
4. Leave to chill for 2 hours.
5. Roll out the pastry and line your tin, freeze completely.
6. Line with baking beans before baking.
 
Bake according to the following method:
– Preheat – 190°C – 1 min
– Note – insert product (giving an alarm)
– Convection – 180°C – 60% fan speed – open exhaust – 20 min
– Note – Remove beans and egg wash tart case
– Convection – 180°C – 60% fan speed – open exhaust – 5 min
 
Chef’s tip
If you don’t have baking beans, you can use rice.
 
Ingredients for Creme Patisserie
1 litre milk
125 g sugar
1 vanilla pod
240 g egg yolk
125 g sugar
80 g flour
 
Preparation
1. Mix milk and sugar and scrape the vanilla pod. Bring to boil.
2. Mix egg, sugar and flour together in a bowl.
3. Add the boiling milk to the eggs, mix well then put back into the pan and cook over a medium heat until thick.
4. Put into a bowl, cover with cling film and press the film down onto the custard to prevent a skin whilst cooling.