How to make a Rhubarb Tarte

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Rub cold water into self-raising flour until it resembles breadcrumbs.

Freeze and grate the butter before adding it to the flour.

Pour in the sugar and mix until fully combined.

Add a beaten egg and a little cold water; mix with a fork and then bring it together with hands.

Cover with cling film and chill in the fridge for 30 minutes.

Cut the chilled pastry in half and knead it a little on a floured surface.

Roll out the pastry with a rolling pin, ensuring it's not too thin.

Place the pastry on a greased plate and pat it down.

Sprinkle cornstarch on top to thicken the juices from the rhubarb.

Pour chopped rhubarb on top and sprinkle over sugar.

Brush the edge with cold water and place the other half of the rolled pastry on top.

Press the pastry edge down and trim with a sharp knife.

Cut a small cross in the center of the top of the tart and prick the pastry in a few places.

Brush the top with egg wash.

Bake in a preheated oven for 30 to 40 minutes until golden.

Cool for a little while before cutting into it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens