It’s May and the warm weather is returning! Joni’s new favourite past time is to walk to the ‘fruit shop’ (our local green grocers) and pick out a nice juicy pear to eat whilst we stroll about the village. On our last visit I saw the rhubarb was half price and, knowing it’s one of Jimi’s favourites, I just couldn’t resist.
Later whilst flicking through this months Tesco magazine, I came across these little delights. The recipe seemed pretty lengthy but I’m so glad I persisted as they were so so scrummy and deceptively simple to make — don’t be put off by the 15 steps!
You really do need to wait for these to be totally cool before enjoying them, as they are one of the few bakes I’ve come across that actually taste better after a few hours in the fridge.
And once cooled they are the perfect indulgence on a late spring afternoon in the sunshine — the light and fluffy casings contrasts the sweet and gooey fillings perfectly. YUM!
- butter, for greasing
- 400g (14 oz) rhubarb, cut into chunks
- 100g (1/2 cup) caster (superfine) sugar
- 3 egg yolks
- 230g (1 cup) double (heavy) cream
- 1 lemon, zested
- 65g (1/3 cup) icing (confectioners') sugar
- 320g (11 oz) ready-rolled light puff pastry
- 1 tsp ground cinnamon
- Preheat the oven to 150C / 300F and grease a 12-hole muffin tray
- Place the rhubarb pieces on a baking tray and sprinkle over the caster sugar, cover with foil and bake for 20mins
- Remove the tray from the oven and set aside 24 pieces of rhubarb (2 per tart). Return the remaining rhubarb to the oven and cook for a further 5-10 mins, until completely soft.
- Meanwhile, in a bowl, combine the egg yolks, cream, lemon zest and all but 1 tbsp of the icing sugar.
- Once the remaining rhubarb is soft, transfer to a food processor and blitz until completely smooth.
- Then add in the egg mix and blitz for a few seconds, until combined. Set aside and crank the oven up to 200C / 390F
- Unroll the puff pastry sheet and brush the surface very lightly with water.
- Dust with the remaining 1 tbsp of icing sugar and the ground cinnamon, then tightly re-roll the pastry and cut it into 12 pieces of equal size.
- Roll out each of the 12 pieces of pastry (cut side-up) into a 9cm disc.
- Place each disc into the greased muffin tray.
- Fill the egg mix equally between the 12 pastry cases and bake for 25 mins, or until slightly browned on top.
- Remove from the oven and carefully push any overflowing egg mix back into the tarts using a spoon.
- Cool for 10 mins, then transfer to a wire rack to cool fully.
- To serve, top each tart with 2 chunks of rhubarb and dust with icing sugar and cinnamon.
- Consume asap