Tuesday 14 June 2011

Hazelnut Rhubarb and Strawberry Tart

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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