By Andrew Wilkinson, head chef at artisan, Newcastle, www.artisannewcastle.com
Pastry ingredients
330g plain flour
25g corn flour
150g caster sugar
200g butter (soft)
2g salt
1 medium / large free-range egg
1 egg for brushing pastry
Garnish ingredients
A few sprigs of lemon balm
Rhubarb sorbet ingredients
500g Yorkshire rhubarb
250g caster sugar
250ml water
1tbs glucose
Citric acid
Custard filling ingredients
9 egg yolks
150g caster sugar
1 lire whipping cream
2 nutmegs
Method
Start with the pastry. In a bowl, mix all the dry ingredients until it resembles bread crumbs. Add the egg and mix until the pastry comes together. Turn out onto the bench and work until it forms a smooth dough. Divide into two pieces. Wrap and rest until needed (approximately one hour).
Rolling the pastry
Sprinkle flour on the work surface. Place one of the two doughs on the bench and flatten out slightly. Work quick. Roll out to a rough circle, turning after each roll (do not turn over). Roll out to about 30cm diameter and 3mm thick for a 20cm tart ring. Line tart ring, place on tray with slip mat and chill.
Baking the pastry Pre-heat oven to 170°C. Place three layers of cling film criss-cross over pastry and fill with baking beans. Place in oven for 20 minutes. Remove baking beans and return to oven for a further five minutes or until golden brown. Meanwhile, brush pastry with beaten egg to ensure pastry is completely sealed. Now start your custard filling…
Custard filling
Bring the cream up to a simmer. Whisk egg yolks and sugar until pale. Pour cream onto egg and allow to cool slightly. Remove any air bubbles from the surface.
Baking the tart
Turn oven down to 100°C. Make sure the shell is completely sealed. Place shell in oven for a few minutes to warm. Pour custard mix into shell and bake for 50 minutes until just set. Take out of the oven and when still hot – grate nutmeg all over the top (as much or as a little as you prefer). Leave to cool to room temperature (do not place in the fridge).
Rhubarb sorbet
Make this the day before. Place the sugar, water and glucose in a pan and simmer for 5 minutes. Reserve a few pieces of rhubarb for the garnish; add chopped and washed rhubarb to the syrup and simmer until rhubarb is soft. Blend until smooth and churn in ice-cream machine.
