Rhubarb Tarts

The rhubarb season is finally here! Not to mention that local asparagus and radish are also available. Now only strawberries are missing! Last week, I have been baking a lot, though the rest is yet to come, so I am going to be busy these days. Anyway, these rhubarb tarts were baked for us. It is a simple short crust pastry with ginger flavoured pastry cream topped with lime scented rhubarb.


Ingredients:
125 g flour
50 g soft butter
50 g powder sugar
1 pinch of salt
1 egg

Pour flour onto a clean surface and add diced butter, sugar and salt into a mold. With a help of your fingers work the ingredients together until it forms crumbles. Add the egg and knead a smooth dough. Put it to the fridge for 1-2 hours. Blind bake the tart shells.

3 egg yolks
60 g sugar
20 g flour
250 ml milk
1 cm fresh ginger
1/4 teaspoon ginger powder

Whisk egg yolks with the sugar until fluffy and pale, stir in the flour and the ginger powder. Bring milk to the boil together with the grated ginger, after sieve and pour it to the egg yolk mixture and cook for about 1 minutes. Let it cool. For the rhubarb cook about 100 g of sugar with juice and zest of a lime together with about 5 tablespoons of water and add peeled rhubarb and cook for a few minutes.