Ingredients
| FOR THE RHUBARB & ROSE CURD (makes approx 2 cups) | |
| 200g rhubarb (2 big stalks), ends trimmed, stalks finely chopped | |
| ¾ cup unrefined raw sugar | |
| 2 large free-range eggs | |
| 25g butter, cubed | |
| ½-¾ teaspoon rosewater | |
| FOR THE PISTACHIO & COCONUT CRUST & TO SERVE | |
| ½ cup blanched almonds | |
| ¼ cup pistachio nuts | |
| ⅓ cup desiccated coconut | |
| 1½ tablespoons virgin coconut oil, melted | |
| edible rose petals and finely chopped pistachio nuts, to serve (optional) |
These simple little no-bake tarts are the perfect thing for afternoon tea. If you don’t fancy making tarts, just make the curd to serve on toast, over yoghurt or with cake. If you find your rhubarb stalks are more green than pink, you can add a couple of frozen raspberries to the puree to enhance the colour.
Instructions
| 1. | FOR THE RHUBARB & ROSE CURD |
| 2. | Combine the rhubarb with ¼ cup of the sugar and ¼ cup water in a medium saucepan and bring to the boil, partially covered with a lid. |
| 3. | Reduce to a simmer and cook 5-8 minutes or until tender. |
| 4. | Remove from the heat and set aside 5 minutes to cool slightly. |
| 5. | Transfer rhubarb to a blender and blend until smooth. |
| 6. | In a medium bowl, whisk eggs with remaining ½ cup sugar, add rhubarb puree and whisk to combine. |
| 7. | Transfer to a medium saucepan with the cubed butter and cook over low heat, stirring continuously for 8-10 minutes or until thickened. |
| 8. | Don’t let the mixture come up to the boil or you’ll scramble the eggs. |
| 9. | Remove from the heat and stir in ½ teaspoon rosewater, taste and add the remaining ¼ teaspoon if you like it stronger. |
| 10. | Transfer to a glass jar or two, allow to cool, then store in the fridge until needed. |
| 11. | FOR THE PISTACHIO & COCONUT CRUST & TO SERVE |
| 12. | Use a silicone 12-hole mini-muffin tin of 30ml capacity, or line a stainless-steel muffin tin of the same size with plastic wrap or strips of baking paper (crisscrossed in the centre to aid removal). |
| 13. | Combine the nuts, coconut and coconut oil in a food processor and pulse until finely ground. |
| 14. | Divide the mixture evenly between the muffin tins, using your fingers to press it evenly into the base and sides. |
| 15. | Chill in the fridge for at least 1 hour, until firm. |
| 16. | Remove from the moulds, fill with spoonfuls of rhubarb and rose curd and serve immediately, sprinkled with rose petals and chopped pistachios, if using. |
| 17. | The bases and curd can be stored separately in the fridge for up to 4 days. |
Recipes, food styling & photography Emma Galloway
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