Great British Bakes by Mary-Anne Boermans

Author:Mary-Anne Boermans
Language: eng
Format: epub
ISBN: 9781448155019
Publisher: Random House

To make the filling

Wash and chop the rhubarb roughly into cubes and put into a pan with a well-fitting lid. To make 2 different-coloured fillings, double the recipe and divide the rhubarb into red and green pieces then cook them in separate pans.

Using a peeler, remove the rind of the lemon and add to the pan, together with the cinnamon stick, cloves and sugar.

Stir, cover and place on a very low heat until the rhubarb has softened and breaks down easily when pressed with the back of a spoon, about 20–30 minutes. Stir occasionally. There is no need to add any liquid as there is more than enough in the rhubarb.

When the rhubarb is ready, remove the pan from the heat and pick out and discard the spices and the lemon peel.

Add the butter to the pan and stir until melted. Grate the nutmeg into the pan. Stir well and taste. Add more sugar if the mixture is too sharp.

Beat the egg and the yolks together then add to the fruit mixture in the pan, whisking vigorously to avoid the mixture curdling.

Return the pan to the low heat and whisk until the eggs have cooked and the mixture has thickened. To ensure the very smoothest and lightest of mixes, use an immersion or jug blender.

Set the filling aside to cool then chill in the fridge until required.

Spoon some of the rhubarb filling into each tart case and smooth the surface. Serve with pouring cream, if liked.

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