Recipe by: Fukiko Mann
Source: https://www.agfg.com.au/guide/recipes/recipe/baked-lemon-and-rhubarb-tarts-chef-recipe-by-cherie-bevan-and-tass-tauroa
Serves: 8 x 8cm tartlets

Ingredients

  • 1 quantity Sweet Pastry (recipe below)
  • 125gr Rhubarb
  • 70gr Strawberry
  • 40gr Caster Sugar
  • 600ml Lemon Curd
  • Brown Sugar

Ingredients (Sweet Pastry)

  • 200gr Plain Flour
  • 40gr Almond Powder
  • 80gr Icing Sugar
  • Pinch of Salt
  • 125gr Butter
  • 60gr Eggs
  • 1 Vanilla Pod, pulp

Ingredients (Lemon Curd)

  • 150 ml Lemon Juice
  • 3 Eggs, room temperature
  • 100gr caster sugar
  • 1/4 tsp. Salt
  • 75gr cold Butter, diced

Instructions to make Sweet Pastry

  • Using an electric mixer, mix the butter and icing sugar until creamy. Add the vanilla pulp, salt, almond, mix again. Then mix in the egg. Shift the flour in and mix until dough comes together.
  • Divide the dough to 8 balls and transfer them between 2 plastic sheets and press into a flat disc, then wrap up and refrigerate. Overnight is better but at least 2-3 hours before using.
  • Roll out the dough into thin layer and paste it into the mini tart tins. Put the aluminium foil around the side of the dough, inside. Poke the bottom dough with a folk. Refrigerate again for 2-3 hours before baking them in the oven (preheated at 180c) for 12-15 mins until top of the side is cooked. Remove the foil and cook until lightly browned.

Ingredients to make Lemon Curd

  • In a pot, combine sugar and eggs until sugar is fully dissolved. Add lemon juice and put it on low heat until thickened. Add cold butter one at a time. Let it cool.
  • To make Strawberry and Rhubarb compote:
  • Mix strawberry and Rhubarb with sugar and cook on low heat.

Ingredients to Construct

  • Place the rhubarb into the tart shells, spoon over the lemon curd and level with a palette knife. Put into the fridge until the curd sets.
  • Sift a thin, even layer of brown sugar over the lemon curd. Ignite a brûlée torch and with a slow sweeping motion guide the flame over the sugar. The nozzle should be 5–7.5 cm from the surface. The sugar will melt slowly at first then caramelise. Serve immediately .

Download PDF version here: Fukiko Mann – Baked Lemon and Rhubarb Tarts

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