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Rhubarb And Custard Tart With An Almond And Rosemary Pastry
BBC14Ingredients
2Hours
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Ingredients
US|METRIC
1 SERVINGS
- 150 grams plain flour (/5½oz, plus extra for dusting)
- 150 grams unsalted butter (/5½oz cold, cubed, plus extra for greasing)
- 100 grams ground almonds (/3½oz)
- 4 sprigs fresh rosemary (finely chopped)
- 100 grams caster sugar (/3½oz)
- 1 large egg yolk
- 500 grams rhubarb (as red as possible, chopped into chunks)
- 60 grams caster sugar (/2¼oz)
- 2 cinnamon sticks
- 1 free range egg (beaten for egg wash)
- 4 large egg yolks
- 60 grams caster sugar (/2¼oz)
- 600 mL double cream
- grated nutmeg (freshly)
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