Rhubarb tart with ginger & lemon curd and pink peppercorns
For the tart case:
200g Flour 50g Sugar 80g Butter 1 Whole egg
For the ginger and curd filling:
4 lemons 250g Caster sugar 3 Eggs 1 Egg Yolk 75g Butter 1 tablespoon ground ginger
For the poached Rhubarb
50ml Grenadine or Chambord 50g Brown sugar 75g Rhubarb
Make the curd first, zest and squeeze the juice of the clementine’s and lemon into a saucepan, add the sugar, eggs and yolks and stir well on a low heat
Add the butter and keep stirring as to not scramble the eggs, gently cook until the curd thickens and then coats the back of a spoon. Place into a bowl and allow to cool.
Next make the pastry for the tart case. Place the flour and butter into a mixer and allow them to come together, add the sugar and then the egg.
Once it has formed a dough, wrap it in cling film and place into the fridge for 10 minutes. When rested, roll out the pastry to fit a 30cm tart case and trim off any excess. Pierce the tart with a fork and then place back into the fridge to cool and firm up. Blind bake the tart case by covering with cling film and placing rice or dried beans inside.
Cook for about 15 minutes at 180.C until it lightly colours then remove the rice or beans and allow to cool. Peel the rhubarb then add to a frying pan on a high heat, add the sugar and then grenadine and allow to soften
Take off the heat and allow to cool
Spread the curd around the tart case and top with the poached rhubarb, finish with crushed pink peppercorns.