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The Caterer

Rhubarb custard cream tart with marshmallow meringue

11 September 2006
Rhubarb custard cream tart with marshmallow meringue

(serves 8 individual portions)

Filling

850g rhubarb trimmed and peeled (allotment home-grown)
200ml Lurgashall's VE elderflower wine (fruit wines home-made)
25-50g honey (bee keepers and food exchanges)
8-10 egg yolks (powdered egg rationed)
50g butter (luxury item)

Pastry

135g toasted porridge oats (flour substitute)
135g plain flour (rations)
4g baking powder (available lightened pastries)
2 eggs (substitute for egg powder)
40g honey (syrup or sugar if available)
60g butter (margarine or fat could be used)
Water if required

METHOD

Cut the rhubarb into 30-40cm pieces poach gently until soft in elderflower wine sweetened with a little honey.

To make the pastry blend all the ingredients together in a food processor. Allow to rest for 5 minutes then divide the pastry into 8 equal portions.

Butter 8 small flan rings or tins about 10cm in circumference by 2cm deep. Line with a thin layer of pastry and bake blind.

Blend the rhubarb to a creamy purée. Allow to cool a little then fold in the lightly beaten eggs. Fill each pastry case with rhubarb custard and bake no higher than 150°C until set.

Meanwhile beat the egg whites to a meringue with the sugar. Lightly butter 8 dariol moulds and coat with sugar. (Excess butter will destroy the texture of the meringue.) Fill the moulds to two-thirds with meringue cover with cling film and gently steam for 5-8 minutes until the meringue has risen and set. Allow to cool a little. Turn out serve hot or cold.

To serve the creams dust the flans with icing sugar arrange on a plate with a meringue drizzle a little honey over and serve.

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