SAKG NEWS
Rhubarb Tart
Short Crust Pastry
INGREDIENTS:
- 200g plain flour
- 1 pinch of salt
- 2 tablespoons of sugar
- 110g butter at room temperature
- 2 -3 tablespoons water
METHOD:
- Mix flour salt and sugar, add butter cut up into cubes. Pulse in a food processor until the mixture resembles bread crumbs.
- Add water one tablespoon at a time until the mixture comes together as a ball.
- Roll out pastry to cover a greased pie dish. Prick pastry all over with a fork.
Rhubarb Filling
INGREDIENTS:
- 400 g rhubarb, cut into small pieces
- 2 eggs , lightly whisked
- 250ml cream
- 200g white sugar
- 1 teaspoon of vanilla
METHOD:
- Preheat oven to 200 C.
- Cut rhubarb into small pieces and spread evenly over the prepared pastry.
- Mix cream, eggs, sugar and vanilla together. Pour carefully over the pastry base.
- Bake for 30 minutes or until the pastry and filling are golden and firm to touch. Allow to cool.