91热爆

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

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Ingredients

1lb early spring pink rhubarb

1 dsp elderflower cordial

250mls/ 陆 pint cream or yoghurt

3 eggs

Vanilla extract

25g caster sugar

50g/2oz self-raising flour

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Method

This is a great pastry to make in the blender. 听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.

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

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

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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.

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

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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听

Ingredients

Vanilla Mousse

3 eggs

110g/4oz caster sugar

Zest of 1 lemon

陆tsp vanilla extract

175g/6oz mascarpone

2 dsp cr猫me fraiche

150ml/录pt whipping cream 鈥� stiffly beaten

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Rhubarb Compote

450g/1lb pink rhubarb

50g/2oz caster sugar

150ml/录pt water

录tsp cardamom seeds 鈥� crushed

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Method

Vanilla Mousse

Beat the eggs and sugar together in a bowl.听 Now place the bowl over a pan of simmering water and continue to whisk.听 This will cook the eggs gently add the mixture will lose the 鈥榚ggy鈥� flavour.

Transfer the mixture to a clean bowl and beat well until it doubles in volume.听 Add the lemon zest and vanilla extract and mix thoroughly.听 Set to one side to cool.

When the mixture has cooled, add the mascarpone, cr猫me fraiche and whipped cream.听 Mix gently and transfer to lightly greased individual moulds.听听

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.听 Then turn them upside down onto your serving plate and the moulds should come away easily. Be gentle.

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Rhubarb Compote

Wash the rhubarb, dry and cut into lengths 3-4 cm/1录 - 1陆 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.听 Poach gently for 3-4 minutes.听 Do not overcook.听 Serve warm or cold.

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