Sweet Shortcrust Pastry
- Pour the flour onto a clean, cool and flat surface. Make a well in the centre of flour and pour the egg yolks, softened butter, and caster sugar into the middle.
- Gradually mix the ingredients until they form rough crumbs, then gather up the dough in a ball and wrap in cling film.
- Rest in the fridge for 30 minutes.
- Sprinkle a little flour onto a cool surface and roll the pastry until it is between 3-5mm thick.
- Cover a flat baking tray with parchment paper and place an 80mm ring on top of the paper.
- Place the pastry over the ring, making sure there is enough excess to cover the sides and gently push the pastry into the correct shape.
- Prick the pastry with a fork, cover it with parchment paper and fill with dry beans. Repeat this process with the other three tart cases.
- Preheat the oven to 190c and bake for 10 minutes. Remove the beans and bake for another 5 minutes to get a crispy base.
- Heat the sugar and water in a saucepan to make a syrup.
- Trim the rhubarb and cut into inch long pieces. Add to the syrup and gently heat until the rhubarb is tender.
- Cool the mixture over an ice Bain Marie then strain through a sieve and then blend until completely smooth. Store in the fridge.
- Soak the gelatin in iced water.
- Bring the cream to a boil with the split vanilla pod.
- Whisk the egg yolks and caster sugar together.
- Pour the hot cream over the yolks while whisking, pour back into the saucepan and over a medium heat cook the custard out to 82°C.
- Remove from the heat, add in the leaves of gelatin and stir until melted.
- Pour the custard through a sieve then allow to cool to room temperature.
- Pour the custard over the rhubarb puree in the tart cases.
- Allow to set in the fridge.
- Trim the rhubarb and cut into batons.
- Make a syrup with the sugar and water and poach the rhubarb until tender.
- Allow to cool and the strain the rhubarb, peel and dice ready for plating.
- Retain the poaching liquid for the rhubarb gel.
- Trim the rhubarb and place on a baking tray.
- Place a tray of water in the bottom of the oven to create steam.
- Roast the rhubarb in the oven at 170°C for 15 -20 mins until really soft.
- Remove from the oven and cover the rhubarb in the sugar and grenadine. Allow to marinate for one hour.
- Blitz the softened rhubarb mix in a blender until smooth.
- Pass through a sieve and add the rhubarb juice, mixing well.
- Allow to cool and freeze the mixture in a plastic container, mixing when needed to stop crystallisation. Alternatively, churn in an ice cream maker.
- Bring the syrup to a boil and whisk in the agar.
- Bring back to the boil for two minutes.
- Pour into a container, allow to cool and place in the fridge until set.
- Cut the set gel into pieces and blitz in the blender until smooth, adding stock syrup and rhubarb juice to taste.
- Pour into a squeezy bottle or a piping bag ready for plating.
Constructing the Tart
- Add one tablespoon of rhubarb puree to the bottom of the tart case, and smooth out into a layer with the back of the spoon.
- Fill the rest of the tart case with vanilla custard, then leave to set for 20 minutes in the fridge, or until firm.
- Place a layer of poached rhubarb over the set custard, and then pipe a few dots of the gel into any gaps.
- Dress the plate with the tart and more dots of rhubarb gel, and add a scoop of rhubarb sorbet.