Ingredients
- Shortcrust pastry:
- 150 g wheat flour
- 75 g soft butter, cold and cut into pieces
- ½ tsp. salt
- 50 g water
- Filling:
- 500 g rhubarb, peeled and cut into pieces (2-3 cm)
- 1 tsp. wheat flour
- 100 g caster sugar
- 300 g double cream, 10% m.f.
- 1 tbsp. vanilla extract
- 2 egg yolks
- 1 tablespoon pudding powder
Instructions
- Put the flour, butter, salt and water in the bowl and mix for 20sec/speed 4.
- Remove the dough from the bowl and form into a flattened ball. Wrap in cling film and refrigerate until ready to use.
- Preheat the oven to 180°C (gas mark 6). Butter and flour a pie tin (à ˜ 22 cm) and set aside.
- Clean and dry the bowl.
- Put 1 tsp flour, 1 tbsp pudding powder, sugar, crème fraiche, liquid vanilla and egg yolks into the bowl and mix for 30 sec/speed 4.
- Spread the rhubarb strips over the pastry and top evenly with the cream-vanilla mixture. Place in the oven and bake for 45 minutes at 150°C (gas mark 5). Serve cold.
Recipe : Anne LommelÂ
