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Rhubarb & Elderflower Clafoutis Tart with Sweet Almond Pastry

Pastry

200g/8oz plain flour
125g/5oz butter diced and soft
25g/ 1oz ground almonds
25g/1oz icing sugar
2 egg yolks
Cold water to mix

Ingredients

1lb early spring pink rhubarb
1 dsp elderflower cordial
250mls/ ½ pint cream or yoghurt
3 eggs
Vanilla extract
25g caster sugar
50g/2oz self-raising flour

Method

This is a great pastry to make in the blender. Add all the ingredients together and whizz for 15-20 seconds until the pastry combines together. Allow to relax in the fridge in 15 minutes before rolling out to line a 9-10 inch loose bottom tin.

Cover with baking parchment, fill with baking beans and bake in the oven for 20 mins.

Tip: remove the beans, and parchment, brush the pastry with beaten egg. Return to the oven and cook for a further 5 mins.

Beat together the eggs, sugar and vanilla until creamy. Add the sieved flour, cream, elderflower and mix well. Line the pastry case with finger-strips of rhubarb and pour over the clafoutis sauce.

Then bake in the oven for 30-35 mins. The tart will set, but should have a slight wobble.

Vanilla Mousse with Spring Rhubarb in its own Pink Syrup

Although a little paler in colour than it is in midsummer, there is nothing to beat the flavour of the first stalks of rhubarb in spring.

Serves 6

Ingredients

Vanilla Mousse

3 eggs
110g/4oz caster sugar
Zest of 1 lemon
½tsp vanilla extract
175g/6oz mascarpone
2 dsp crème fraiche
150ml/¼pt whipping cream – stiffly beaten

Rhubarb Compote

450g/1lb pink rhubarb
50g/2oz caster sugar
150ml/¼pt water
¼tsp cardamom seeds – crushed

Method

Vanilla Mousse

Beat the eggs and sugar together in a bowl. Now place the bowl over a pan of simmering water and continue to whisk. This will cook the eggs gently add the mixture will lose the ‘eggy’ flavour.
Transfer the mixture to a clean bowl and beat well until it doubles in volume. Add the lemon zest and vanilla extract and mix thoroughly. Set to one side to cool.
When the mixture has cooled, add the mascarpone, crème fraiche and whipped cream. Mix gently and transfer to lightly greased individual moulds. Cover with cling film and chill in the fridge for approximately 2-3 hours, until set. To serve the mousse, place the moulds in a basin of warm water for 30 seconds. Then turn them upside down onto your serving plate and the moulds should come away easily. Be gentle.

Rhubarb Compote

Wash the rhubarb, dry and cut into lengths 3-4 cm/1¼ - 1½ inches long.
Place the sugar and water in a large shallow pan, bring to the boil and dissolve the sugar.
Add the rhubarb stalks and cardamom seeds. Poach gently for 3-4 minutes. Do not overcook. Serve warm or cold.