Ingredients
– 1 cup of plain flour
– 1/2 cup of unsalted butter, softened
– 1/4 cup of icing sugar
– 1 cold egg
– 1/2 cup of milk
– 1/2 cup of sugar
– 3 egg yolks
– 2 cups of rhubarb, chopped
– 1 teaspoon of vanilla extract
– 1 tablespoon of cornflour
Method
1. Preheat the oven to 180 degrees Celsius.
2. Mix flour, icing sugar, and butter in a bowl until crumbly.
3. Add the cold egg and combine to form a dough.
4. Press the dough into a tart tin and blind bake for 15 minutes.
5. Cook rhubarb with sugar, milk, vanilla, and cornflour on low heat, then mix in egg yolks and pour into the tart base. Bake for an additional 30 minutes.
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