BBC Food - Recipes - Lemon and rhubarb tartlets
Delicate tarts suitable for petits fours made with tangy rhubarb and zingy lemon in rich crisp pastry.
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Ingredients
- 100g/3½oz salted butter , cold, chopped roughly
- 200g/7oz plain flour
- 80g/2¾oz icing sugar
- 3 free-range eggs , 2 yolks only, 1 whole for egg wash
- 50g/1¾oz rhubarb
- 4 lemons , zest and juice
- 320g/11¼oz double cream
- 350g/12oz caster sugar
- 10 free-range eggs , 9 whole, 1 yolk only
- 200g/7oz rhubarb , roughly chopped
- 100g/3½oz caster sugar
- 1 x 8g sachet pectin
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