Number 90 how have I got this far!?! I continue to love doing my Willey’s weekly bake what started out as a simple hashtag to share my images on Instagram has now become so much more than that! I love documenting my recipes, one of the main reasons being that I love it when others try my recipes! But I also love having all my recipes in one place and being able to look back on what I have made. Yes it may take up 1 or sometimes 2 evenings a week but I can’t see myself giving it up anytime soon. I love to experiment with flavours and techniques – this I especially wish I had more time to work on and improve. For my 21st Birthday which is just over a week away my parents have bought me a Sourdough baking course! I cannot wait for it (although it’s not until November!).
This weeks bake is combining a few favourite flavours of mine! I love rhubarb I think of it as the natural sour sweet of the fruit world. It gets even better when paired with vanilla and almonds- creme pat is the perfect accompaniment.
Ingredients for Rhubarb filling
- 700g of Rhubarb (About 5 stalks)
- 50g Caster sugar
- 300ml water
- 1/2 Lemon
- Drop of vanilla bean paste
Ingredients for Creme Patisserie
- 250ml Milk
- 4 Large egg yolks
- 2 tbsp of Caster sugar
- 1 tbsp of Cornflour
- 1 tbsp of Plain flour
- 100ml of Double cream
- Drop of vanilla bean paste
Ingredients for Pastry
- 200g Plain flour
- 50g Ground Almonds
- 2 tbsp of Caster or Icing sugar
- 140g Butter
- 1 large egg yolk.
- First make the Rhubarb filling by chopping the Rhubarb into 5-10cm similar size pieces I like to cut the ends at an angle so they can be arranged neatly in the tin.
- Add the Rhubarb to a casserole dish with the lemon,sugar, vanilla and water and simmer for 5 minutes until soft. Then remove from heat and allow the Rhubarb to soak up the juices and soften further for at least an hour.
- Make the pastry by rubbing together the butter with the sugar, flour and ground almonds until it resembles bread crumbs. Then add to the egg yolk and two tbsp of water and bring together to form a dough. Wrap and chill in the fridge.
- Make the creme pat by heating the milk and vanilla bean paste on the medium heat until it just reaches boiling point- Make sure you stir to stop it from sticking to the bottom of the pan.
- Whisk together the sugar, and flours with the 4 egg yolks until light and fluffy mine was very yellow as I used eggs from home. Then slowly beat in the milk into the egg mixture.
- Add the custard mix back onto the heat and gently heat until it becomes thicker. Then put in the fridge to cool until needed.
- Pre heat the oven to 200 degrees celcius. Grease a loose bottom tart tin with butter. Roll out the pastry to 2mm thick, I like to do this on top of grease proof paper as it helps with transfer.
- line the tin with the pastry and blind bake for 20minutes then remove the baking beans and bake for a further 10 minutes until golden brown.
- Remove the pastry from the tin and allow to cool.
- Whisk the double cream until forms soft peaks then beat into the custard mix.
- Fill the pastry case with the creme patisserie and carefully add the soft Rhubarb pieces on top- I cooked mine for a bit too long and they went a bit too soft so mine looks a bit messy! Enjoy!