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Rhubarb curd tartlets
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Create a stunning winter dessert with seasonal flavors.
Ingredients:
  • 1 bunch rhubarb, trimmed, coarsely chopped
  • 270g (1 1/4 cups) caster sugar
  • 20.00 gm water
  • 4 egg yolks
  • 125g unsalted butter, chilled, chopped
  • 150g Granita Biscuits
  • 150g Butternut Snap Cookies
  • 150g butter, melted
  • 2 egg whites
  • Roasted rhubarb, to serve
Instructions:
  • Place rhubarb in a saucepan with 55g (1/4 cup) of sugar and water. Cook covered on low heat for 10 minutes until rhubarb collapses. Blend the mixture to a smooth puree with a stick blender. Add egg yolks, butter, and 1/2 cup of sugar, then cook on low heat for 15 minutes until thickened. Let it cool before using.
  • Crush biscuits in a food processor until fine. Mix in melted butter until combined. Press mixture into four 8cm fluted tart tins evenly. Chill in the fridge for 30 minutes to set. Fill tartlet cases with cooled curd.
  • Beat egg whites in a bowl with electric beaters until soft peaks form. Slowly add the rest of the sugar and beat until fully dissolved. Transfer the mixture to a piping bag with a 1.5cm plain nozzle. Pipe meringue over the curd, then use a cook’s blowtorch to caramelize it. Finish by topping with roasted rhubarb before serving.

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