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Rhubarb & Ginger Creme Brûlée Tarts | The Brick Kitchen
Ingredients
- weet short pastry
- 220 g plain flour
- 70 g icing sugar
- pinch of salt
- 145 g butter, refrigerator cold chopped into cubes
- 1 teaspoon vanilla essence
- 1 teaspoon white vinegar
- 1 egg yolk
- 1-2 tablespoons ice water if needed
- Ginger cardamom custard
- 360 ml pouring cream (also called double cream in the UK. NOT ‘thickened cream’ – in Australia this has extra additives.)
- 140 ml whole milk
- 4 cm piece ginger finely sliced
- 1 cardamom pod crushed
- 1/2 cinnamon stick
- 1 teaspoon vanilla paste or 1 vanilla bean halved lengthways
- 5 egg yolks
- 60 g caster sugar
- 40 g plain flour
- Rhubarb and to assemble
- 500 g rhubarb
- 2 tablespoons caster sugar
- 1 teaspoon vanilla
- extra caster sugar for brûlée
- chopped pistachios to decorate
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