Rhubarb and lavender cream tarts

all details

Added to salads, flowers contribute colour, texture and flavour. Many flowers retain their perfume when dehydrated and release it when hot water is added to make fragrant teas. The rose is by far the most widely used, as it is made into fragrant waters, oils, jams and vinegars; it is crystallised, candied, dried or used fresh.

Jeremy and Jane Strode's rhubarb and lavender cream tart
Photo: Quentin Jones

Ingredients

  • 300g savoury short-crust pastry
  • 500ml milk
  • 6 lavender flowers
  • 5 egg yolks
  • 100g castor sugar
  • 50g plain flour
  • 8 thin rhubarb stalks, trimmed and washed
  • 2 tbsp raw sugar
  • 200ml cream, whipped to firm peaks

Method

Roll pastry on a lightly floured bench to 2 millimetres thick. Line four 10 centimetre-wide tart shells and rest for a minimum of 30 minutes. Preheat oven to 160C.

To make lavender pastry cream, bring milk and lavender to the boil. Whisk together yolks, castor sugar and flour.

Pour over hot milk, combine well and return to the saucepan. Cook over a medium heat, stirring continually until thick and shiny, about 20 minutes. Pass immediately through a fine strainer, discarding lavender. Cover with cling film to prevent a skin forming and chill in the fridge.

Blind-bake tart shells until golden and cooked through, about 25 minutes. Remove to a cooling rack. Turn oven to 200C. Cut rhubarb to 8cm lengths. Place on a baking tray, sprinkle with raw sugar and bake for 10 minutes.

Fold cream through lavender mixture, spoon into pastry shells and top with rhubarb just before serving.

Serves 4

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  • Cuisine - French
  • Course - Dessert

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