EASY | DELICIOUS Rhubarb Tarts

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine can be more cost-effective.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar can be less expensive.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Vanilla bean enhances flavor naturally, imitation vanilla is a budget-friendly substitute.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is often cheaper.

Preheat the oven to 180 degrees Celsius.

Sprinkle flour onto the work surface.

Roll out the pre-bought shortcrust pastry and place it on the floured surface.

Use a cutter to cut out circles from the pastry, starting from the outside in to minimize waste.

Remove excess pastry and set it aside.

Line a cupcake tin with the pastry circles, pressing down to eliminate air pockets.

Roll out any excess pastry to make a total of 10 tart cases.

Chill the pastry cases while preparing the rhubarb filling.

Chop rhubarb into 1 centimeter pieces.

Heat a saucepan over medium to low heat and add the chopped rhubarb and 55 grams of caster sugar, stirring to coat the rhubarb.

Cook the rhubarb for about 4 minutes until juices start to appear.

Increase the heat and boil the mixture for about 5 to 6 minutes until it becomes sticky.

Remove the rhubarb compote from heat and let it cool.

In a bowl, place 300 milliliters of double cream and add 1 tablespoon of sifted icing sugar, whisking until firm but not over-whipped.

Transfer the whipped cream into a piping bag.

Remove the chilled pastry cases from the fridge and prick the bottom of each case with a fork.

Brush the bottom of each case with egg whites to prevent rising and seepage.

Bake the pastry cases in the oven for 10 to 12 minutes until crispy and golden brown.

Once cooled, spoon the rhubarb compote into each pastry case.

Top each tart with the whipped Chantilly cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens