Pandan Rhubarb Tarts
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes
Cooking time:
Pandan Pastry
- 1 1/4 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 113g/1 stick butter, cold and cut into cubes
- 4-5 tablespoons ice water
- 1 tablespoon pandan essence
Pandan Frangipane
- 125g/4ozs. butter, softened
- 125g/4ozs. sugar
- 2 eggs, room temperature
- 125g/4ozs. ground almonds
- 2 tablespoons pandan essence
-
1 tablespoon flour
-
8 sticks rhubarb
- 75g/2.7ozs. sugar extra
Step 1 - Place the flour, sugar, salt and butter in a food processor and pulse until you get fine crumbs. Mix the water and pandan essence and add to the flour mixture (try 4 tablespoons and then add the extra 2 tablespoons if needed) until it forms a dough. Knead until the colour is consistent and roll into a ball and cover in cling film and rest for 1 hour.
Step 2 - Roll out until thin and line 8 large tart tins. Allow to rest for 30 minutes in the fridge. Preheat oven to 180C/350F and line with oiled foil and fill with ceramic baking beads (or dried beans or peas). Bake for 20 minutes until crisp. Cool.
Step 3 - To make the frangipane, whisk the butter and sugar together and then add the eggs. Switch to a spatula and mix in the almonds, pandan essence and flour. Spoon into the cooled tart cases.
Step 4 - Cut the rhubarb to fit the tart cases and sprinkle the tops with the extra sugar. Bake at 180C/350F for 20-25 minutes.