1kg rhubarb
80g sugar
1 tsp cinnamon or Anne’s Sweet Spice
For the pastry:
125g butter, cold
60g icing sugar
250g flour
1 egg
3 tbsp cold water
a pinch of salt
For the custard:
150ml cream
110g sugar
1 sachet vanilla sugar
3 eggs
* Makes 10 tartelettes of 10 cm • Prep 1h 30′ • Marinating overnight • Oven 40′ • A little effort *
START A DAY AHEAD: wash, trim and peel the rhubarb so you’re left with about 800g.
Cut into small cubes and put into a bowl. Mix the sugar with the cinnamon and sprinkle over the rhubarb. Mix so the rhubarb is evenly coated. Put into a colander and place over a bowl, to catch the rhubarb juices. Refrigerate overnight.
The next day, prepare the pastry. Cut the butter into cubes and put into a bowl with the icing sugar. Mix with an electric mixer fitted with a kneading attachment.
Add the flour, egg, water and a pinch of salt and mix until the dough comes together. Shape into a disc, cover in cling film and refrigerate for 30 minutes.
Meanwhile, make the custard. In a jug, mix the cream, sugar, vanilla sugar and eggs. Refrigerate until later. Grease the tart tins.
Preheat the oven to 170°C fan.
Take the rhubarb out of the fridge and discard the juices. Take the dough out of the fridge and roll out thinly on a floured surface. Cut out discs large enough to fill the tart tins and lift them into the tart tins.
Press the dough firmly against the rims to make it stick. Fill the pastry cases with rhubarb so the bottom is evenly covered.
Pour some custard over the rhubarb so it fills the entire pastry case. Bake the tartelettes in the preheated oven for 40 minutes.
Take out of the tins while still hot, put onto a wire rack and leave to cool completely before serving.
TIP: You can make these tarts with other fruit, too: mirabelles, blueberries, cherries, apples or damsons work equally well.
Hi i would love to know what is the ingredient named cream for crustard part can you be more specific what kind of cream do you mean?
Thank you in advance
Hi Doni, in Luxembourg cream is always at 33% fat content, so whippable. However, for this recipe you can use either single or double cream, as long as it’s liquid it works, as there’s no whipping involved. Enjoy!
What is a sachet of vanilla sugar? In the US they don’t sell this, can you explain what it is? Thank you!