Try this delicious treat that's great for dinner parties and afternoon treats courtesy of the Cocoa Box
Pre heat the oven to 180 or 160 if fan assisted.
Using your finger tips rub the butter into the flour to form a crumb. Add the sugar.
Combine the egg and milk and slowly add to the mixture until a dough is formed.
Chill in the fridge for up to an hour or freeze.
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.
Line 4 individual tartlet cases with baking paper.
Cut the pastry into 4 and roll out. Leave an overhang to allow for shrinkage.
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.
Allow to cool then using a serrated knife trim the excess pastry.
Serve with vanilla custard.
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.
If you are using the zest of an orange in the pastry then you may wish to add a tablespoon of orange liqueur.
Allow to cool then spoon into tartlets. Do not over fill.
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.
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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