Part One…Pastry x
Pulse 1 cup of plain flour, 1/4 of icing sugar and a pinch of salt. Add 6 tablespoons of cold unsalted butter, cut into small pieces. Add 2-3 tablespoons of ice water and knead until dough forms. On a lightly floured board, roll out dough and cut using a 3 inch circle cutter. Place and mould into a mini muffin tin. Refrigerate for an 1 hour.
Part Two… Rhubarb filling
Place 3 cups of fresh rhubarb into a pan with a tablespoon of fresh lemon juice and stew over a medium- low heat. Add 1/4 cup of sugar, 1 tablespoon of cornstarch and a pinch of salt. Combine and cool.
Part One…Pastry X
Pulse 1 cup of plain flour, 1/4 of icing sugar and a pinch of salt. Add 6 tablespoons of cold unsalted butter, cut into small pieces. Add 2-3 tablespoons of ice water and knead until dough forms. On a lightly floured board, roll out dough and cut using a 3 inch circle cutter. Place and mould into a mini muffin tin. Refrigerate for an 1 hour.
Part Two… Rhubarb filling
Place 3 cups of fresh rhubarb into a pan with a tablespoon of fresh lemon juice and stew over a medium- low heat. Add 1/4 cup of sugar, 1 tablespoon of cornstarch and a pinch of salt. Combine and cool.
PART three… Crumble and bake.
Make a simple crumble. Combine 1/4 cup of sugar, 1/2 teaspoon of vanilla bean powder or paste, 1 tablespoon of cold water, 1/4 cup of Almond meal, 1/4 cup of shredded coconut and 1/2 cup of oats and 3 tablespoons of butter
Preheat oven to 180 c or 350 F- Add rhubarb to tart cases, top with crumble and 2 fresh blue berries. Bake for 25 minutes. Allow tart to cool in tins, about 10 minutes and then remove with a knife. Serve with double cream, ice cream or custard x
