Rhubarb Elderflower Tarts
1 pack ready rolled shortcrust pastry
2 sticks rhubarb
250ml Rocks Sparkling Elderflower
100ml Double cream
½ vanilla pod, seeds scraped
200ml ready-made custard
- Heat the oven to 180C/160C Fan. Roll out the pastry to the thickness of a £1 coin and cut circles to fit 4 x 10cm individual tart tins. Gently press the pastry into the tins then line with greaseproof paper and fill with baking beans or rice. Cook for 20 mins until the pastry is golden and cooked. Remove the paper and beans and set aside to cool.
- While the pastry is cooking, cut the rhubarb into approx 8cm pieces put into a saucepan with the Rocks Sparkling Elderflower and gently simmer for 5 minutes until the rhubarb is softened. Remove the rhubarb from the liquid and set aside. Continue to boil the liquid for a 2-3 minutes until it has reduced and is syrupy. Remove from the heat and set aside to cool.
- Beat the cream and vanilla seeds in a bowl until thickened. Fold in the custard thoroughly then cover and return to the fridge until all elements of the tart are cold.
- When ready to serve fill the tarts with the custard mixture. Top each tart with 2 or 3 pieces of rhubarb, depending on their thickness and drizzle with the elder syrup.