Method

1. Place a round of vanilla butter cake in the base of 20 round bottomless moulds (22cm x 10 cm).
2. Top each with a layer of rhubarb puree and stewed raspberries.
3. Place a paper collar around the outside of the moulds, then fill with a layer of chiboust.

To Serve

1. Pre-heat the oven to 190C.
2. Sprinkle the tarts with the praline and dust liberally with icing sugar.
3. Bake the tarts for 12 to 15 minutes or until golden.
4. Remove the moulds carefully & dispose of the greaseproof paper.
5. Serve with vanilla sauce or whipped cream.
6. Once assembled, the tarts can be refrigerated for up to 4 hours.

Vanilla Butter Cake

1. Pre-heat the oven to 175C.
2. Melt the butter & vanilla essence together.
3. Whisk the eggs & caster sugar together until they are thick enough to form a ribbon.
4. Mix the flour & salt together & fold them into the egg mixture, in 3 stages.
5. Add ¼ of the mix to the butter & mix well.
6. Fold the butter mix back through the remaining egg mix.
7. Bake on a 57cm x 37cm baking tray, in a frame for 20 to 24 minutes.
8. Set aside to cool.
9. Cut out rounds of butter cake with a 10cm round bottomless cake ring.

Chiboust

1. Heat the milk gently, without boiling & set aside.
2. Whisk the egg yolks together with 120g caster sugar & the corn flour.
3. Add the hot milk & bring to the boil, whisking continuously.
4. Boil for 1 minute.
5. Pass through a sieve & set aside to cool, covered tightly with plastic so that a crust doesn't form.
6. Whisk the egg whites together with 400g caster sugar & fold them back into the custard mixture.

Rhubard Puree

1. Wash the rhubarb.
2. Slice it finely & add to a saucepan with the caster sugar.
3. Cook over a low to medium heat until thick.
4. Set aside to cool.