Rhubarb, Strawberry and Vanilla Tartlet

Methods and Directions

• Bloom the gelatin in cold water for 10 minutes.
• n a small pan gently stew the rhubarb, with the strawberry purée and sugar. Cover with a cartouche.
• Once soft add the lemon juice and diced strawberries and simmer for a further 2 minutes.
• Remove from the heat and mix in the bloomed gelatin.
• Fill insert mould with the compote and freeze.

• In a heavy based pan, bring the milk and vanilla to boil. Remove from heat and leave to infuse for 5 minutes.
• In a bowl, whisk together the egg yolks, sugar and cornflour.
• Whisk the milk into the mixture and return to the pan.
• Whisk continuously over a medium heat and cook at 78°C for 2 minutes.
• Add the butter and pour onto a tray. Cover with glad wrap and chill.
• Once cool, fold together with the whipped cream.

• Rub the butter into the dry ingredients until a breadcrumb texture is achieved.
• Gently mix in the egg and vanilla essence to bind. Do not overwork.
• Rest the dough and roll out to 3mm thickness.
• Line the lightly greased tartlet tins with the pastry. Dock and rest for 20 minutes in the fridge.
• Bake at 180°C until light golden brown.