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- Rhubarb, custard and almond tart
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Search results for 500 g of jus-rol shortcrust pastry block
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Search results for 260 g of caster sugar, (200g for the filling, 60g for the custard)
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Search results for 400 g of forced rhubarb, cut on the diagonal into 2cm pieces
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Search results for 25 g of plain flour
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Search results for 280 ml of whole milk
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Search results for 200 ml of double cream
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Search results for 20 g of flaked almonds, toasted
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Ingredients
- 500 g of jus-rol shortcrust pastry block
- 260 g of caster sugar, (200g for the filling, 60g for the custard)
- 400 g of forced rhubarb, cut on the diagonal into 2cm pieces
- 1 vanilla pod
- 25 g of plain flour
- 5 eggs, (1 beaten, and 4 yolks)
- 2 tsp of cornflour
- 280 ml of whole milk
- 200 ml of double cream
- 20 g of flaked almonds, toasted