Looking for your next afternoon tea fix? This fruity tart has all the answers
For the rhubarb fondant:
• 400g rhubarb, peeled and cut into 3 cm chunks
• 80g brown sugar
• 30ml water
For the tart:
• 250g rich shortcrust pastry
• 1 vanilla pod
• 300ml milk
• 3 eggs, separated
• 90g caster sugar
• 35g honey
• 90g butter
• 80g plain flour
• pinch salt
• 30g ground almonds
For the garnish:
• 275g chantilly cream
• 200g strawberries
1 Put the rhubarb into a saucepan with the brown sugar and water and cook over a low heat until the water has entirely evaporated and the rhubarb is soft.
2 Preheat the oven to 180°C.
3 Line your baking tray with the pastry, cover with baking parchment and baking beans (to keep the pastry flat while blind baking) and put in the oven for 15 minutes.
4 Lower the oven temperature to 150°C.
5 Split the vanilla pod down the middle and scrape out the seeds with the blade of a knife. Heat the milk with the vanilla seeds and the pod. Bring to the boil, then immediately remove from the heat and leave to infuse. Set aside.
6 Beat the egg yolks with the sugar and honey until the mixture whitens. Melt the butter and pour it into the mixture. Then add the flour and salt. Beat for a few minutes more.
7 Pour in the vanilla-infused milk little by little, having first removed the vanilla pod. The batter should be nice and smooth.
8 Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Sprinkle the ground almonds over the bottom of the greased tart tin. Then add the rhubarb fondant, and pour the batter on top.
9 Smooth the surface with the blade of a knife and bake in the oven for 55 minutes. Allow to cool completely.
10 When the cake is cooled, pour the Chantilly cream over the tart and sprinkle with slices of strawberry. Serve chilled.
Recipe courtesy of Christelle Huet-Gomez, extracted from Magic Cakes