Saturday, June 8, 2013

Rhubarb and Strawberry tart

We had some rhubarb that was about to go off and we weren't sure what to do with it so I popped it with some sugar on the stove to simmer down into a lumpy puree.
This was to spread onto the base of my shortcrust pastry.
Next there is a layer of vanilla custard, topped with fresh strawberries.
To stop the strawberries oxidising you should brush them with boiled jam to seal them but I had the juices from my boiled rhubarb which worked very well. 
This also finishes off the tart with an appetisingly shiny look.

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