Rhubarb Tart

Ingredients

For the Crust

• Half a cup of Pecan Nuts
• 1 Cup Plain Flour
• 110g Shetland Butter
• Third of a cup of Icing Sugar

For the Rhubarb Puree

• 3 to 4 cups of Rhubarb
• 60g Caster Sugar
• 2 tbsp Water

For the Curd

• 7 Shetland Egg Yolks
• Half a cup of Caster Sugar
• Squeeze of Lemon Juice
• Zest of 1 Lemon
• 5 tblsp Shetland Butter
• Red Food Colouring (Optional!)

Method

1. Chop rhubarb and put in a saucepan with caster sugar and water - simmer until cooked down and tender. Allow to cool.
2. Preheat oven to 180°C.
3. Whizz up pecans in food processor until slightly coarser than flour, add flour, chopped butter and icing sugar. Whizz together.
4. Pack mixture down into an ungreased, loose bottomed, flan dish.
5. Bake for 20 mins until golden and set aside.
6. Whisk together the curd ingredients except food colouring.
7. Puree the rhubarb mixture until smooth. Add to curd ingredients and mix.
8. Add food colouring (if using) until it's your prefered colour.
9. Pour curd into flan base and bake for 15 mins or until lightly set- should still have a wobble!
10. Allow to cool thoroughly before slicing - an hour in the fridge will help!