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Rhubarb Tarts

Try this delicious treat that's great for dinner parties and afternoon treats courtesy of the Cocoa Box


  • 225g of plain flour – feel free to refrigerate the flour a few hours before using

  • 80g of caster sugar (can also use icing sugar)

  • 1 large egg

  • 4 tbsp of whole milk

  • Zest of an orange (optional)

  • Rhubarb filling:

  • 1lb of rhubarb cut into 1 inch/1.5cm

  • 35g plain flour

  • 200g granulated sugar

  • 1/2 teaspoon of cinnamon (optional)

  • For the crumble topping:

  • 140g of self raising flour

  • 85g chilled butter

  • 50g light brown sugar


  • 1.

    Pre heat the oven to 180 or 160 if fan assisted.

  • 2.

    Using your finger tips rub the butter into the flour to form a crumb. Add the sugar.

  • 3.

    Combine the egg and milk and slowly add to the mixture until a dough is formed.

  • 4.

    Chill in the fridge for up to an hour or freeze.

  • 5.

    At the point of adding the sugar you can also add cinnamon, nutmeg or maybe some cocoa powder. You can experiment with different flavour combinations.

  • 6.

    Line 4 individual tartlet cases with baking paper.

  • 7.

    Cut the pastry into 4 and roll out. Leave an overhang to allow for shrinkage.

  • 8.

    Cover with baking paper and baking beans and blind bake for 8 – 10 minutes. Remove from the oven and take off the baking beans. Place back into the oven until the pastry is golden brown.

  • 9.

    Allow to cool then using a serrated knife trim the excess pastry.

  • 10.

    Serve with vanilla custard.

  • Rhubarb filling::

  • 1.

    Place the rhubarb, flour and sugar into a pan and gently heat to soften the rhubarb and melt the sugar. Once the rhubarbs is soft but still holding it shape take off the heat.

  • 2.

    If you are using the zest of an orange in the pastry then you may wish to add a tablespoon of orange liqueur.

  • 3.

    Allow to cool then spoon into tartlets. Do not over fill.

  • Crumble topping::

  • 1.

    Combine the flour and the sugar. Rub in the butter. Do not over work as the crumble will become heavy. Spread out on a baking tray and bake for 10 – 15 minutes until golden brown.

  • 2.

    Sprinkle on top of the filled tartlets and bake in the oven for a further 5 – 8 minutes or until the rhubarb is bubbling.


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