I am always looking for quick de la quick recipes to whip up for dessert.
Love this Rhubarb crumble tart adulterated from Donna Hay.
It’s so easy.
Layer the crushed biscotti and the rhubarb over the pastry. Cook. Done !
You need for 4 tarts and 35 models:
1 sheet frozen store-bought shortcrust pastry
200g rhubarb
3 tablespoons brown sugar
30g store-bought biscotti, crushed
1 egg, lightly beaten
Icing sugar, for dusting
Thick (double) cream, to serve .
• Slip into Burberry onesie.
• Pull on Givenchy platforms.
• Pour a white wine and guzzle.
• Preheat oven to 200ºC (390ºF).
• Cut out 4 x 12cm squares from the pastry. It doesn’t have be completely thawed. Just slightly botoxed.
• Now place the pastry squares on a baking tray lined with non-stick baking paper. #nomess.
• Cut the rhubarb into chic 12cm lengths so they are the right size to fit nonchalantly across the pastry.
• Toss the rhubarb and sugar in a bowl and mix to combine.
• Get a mortar and pestle and crush up the biscotti (Or pop in a plastic bag and smash with a rolling pin).
• Spread the crushed biscotti over each of the pastry squares and leave a little edge.
• Top with the rhubarb slices so they look chic in a row.
• Brush the edges of the pastry with the egg.
• Bake for 15 minutes or until the pastry is as golden as Beyonce and the rhubarb is soft as an Hermes bag.
• Accessorise with icing sugar and serve with a big dollop of cream.
• Bon Appetit !
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