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Shared By Katie Heathershaw

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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