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200 g (approx) of sweet pastry
250 g flour
125 g butter
70 g sugar
2 egg yolks
a little water and a pinch of salt
500 g rhubarb
150 g sugar
2 egg yolks
small glass of black bush
150 g crème fraiche
1 vanilla pod
Before making the tart it is imperative to prepare the rhubarb correctly. Therefore it must be peeled and cut into rounds in order to remove some of its excess water. This is done by placing the batons of rhubarb in a bowl with around 50g of sugar for an hour or two. Place in a fine sieve afterwards and press until the excess is eliminated.
Now place the rhubarb in a saucepan and leave it to cook very slowly with the split vanilla pod for around 30 minutes. Stir frequently and allow any resultant liquid to evaporate.
During this time make the sweet pastry by first beating the egg yolks with the sugar and a little water. Dice the butter and place it on top of the flour.
Cross your fingers of both hands and mix the butter and flour together rubbing gently until the sand-like result falls through your fingers. In a bowl, incorporate the egg and sugar mix into this and mix gently using a plastic spoon or other implement.
Form a ball just gently touching with your palms, adding a little more water if necessary to hold or to form the ball uniformly.
Leave for around 20 minutes before rolling out and then cooking in an oven for about 10 minutes at 180°C.
When placing in the oven, cover the pastry with greaseproof paper and cover with dry chick peas, for example.
When ready, remove the paper and replace with the cooked rhubarb. Mix the remaining two egg yolks with 100g of sugar and all the crème fraiche plus a generous splash of Black Bush whiskey.
Pour this all over the rhubarb. And return to the oven at 200°C for around another 10 minutes or until the mix has browned.