Roll out the chilled pastry to desired thickness
cut out pastry to fit your prepared moulds. Ease into the moulds and secure along base with your thumb as pictured
Dock the base of the
pastry (prick the base) and place in the freezer for about 1 hour (so the edges stay firm and baking blind is unecessary).
Cover the base with a thin layer of
hazelnut frangipane
Add a layer of
Rhubarb and strawberry compote
Top with
pastry cream
Cover with a pastry top and secure with decorative edge (or you can top with hazelnut frangipane instead) brush with egg wash or milk and cook at 170C for about 30 minutes
 |
Tarts topped with pastry or frangipane
turn out from tin when cooled |
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