Makes six 7,5cm tarts
Pâte sucrée
75 g butter at room temperature
50g confectioners sugar
1/2 egg
15g almond flour
125g all purpose flour
1/2 tsp. salt
Cream together butter and confectioners sugar. Beat in the egg, then gently stir in flour, almond flour and salt. Be careful not to overwork the dough. Wrap in clingfilm and rest in the fridge for at least 30 minutes. Roll out the dough and line six 7,5cm tart rings with the pastry.
Trim the edges and rest for another 15-30 minutes in the fridge. Preheat the oven to 175C and bake the tarts for 15-20 minutes, until golden brown. Leave to cool on a wire rack.
Tahitian vanilla cremeux
125ml heavy cream
125ml whole milk
4 egg yolks
35g sugar
1 Tahitian vanilla bean
3 leaves gelatine
Pinch of salt
Soak gelatine leaves in cold water for 10-15 minutes. Scrape the seeds from the vanilla bean and mix with the sugar, beat with egg yolks until pale and very airy. Bring milk and cream to just below boiling with the empty vanilla bean, remove from heat and pour 1/2 into the egg mix while whisking rigourously. Return to heat and warm up to 85C while whisking continuously. Remove from heat, squeeze excess water from the gelatine and stir into the hot custard, until it is fully dissolved. Season with a pinch of salt. Strain into a clean bowl and press a piece of clingfilm directly against the surface to prevent a skin forming. Chill until fully set.
Roasted rhubarb
8-10 slender rhubarb stalks, washed and trimmed
80g sugar
Juice of 1/2 grapefruit
Preheat oven to 200C. Cut the rhubarb to fit the six tart rings snuggly and place in a roasting tin. Sprinkle with sugar and grapefruit juice and roast for 10-12 minutes, until they are fork tender, but not mushy. Remove from heat and allow to cool to room temperature.
When ready to serve, whip the cremeux until soft and creamy and transfer to a piping bag. Pipe the cremeux into the tart shells and top with the rhubarb batons. Serve within a few hours of assembly.