Lemon, vanilla, the spark of rhubarb

Lemon tart
(Makes one large (30cm) tart, or up to 16 smaller tarts

Sweetcrust pastry

190g icing sugar
375g unsalted butter
750g plain flour
1 egg yolk
1 whole egg
100ml cold water

Combine sugar, butter and flour and mix to make a “crumble” texture. Wrap in cling film and leave in the refrigerator for at least 1 hour, preferably overnight (the longer the pastry rests the better).

Add egg and egg yolk and water, and mix to a dough. Roll out to fit tart dish (or small dishes), line with greaseproof, parchment or baking paper. Cover paper with rice or dried beans. (Note that specialty houseware shops often sell baking beads, referred to as “ballast”.) Place into preheated 170°C oven and bake for 8-10 minutes. This will be sufficient to seal the pastry. Remove ballast, and pour in lemon curd.

Lemon curd (makes 1 litre)

9 eggs
600ml double cream
300ml lemon juice
250ml caster sugar
zest of lemons used to make juice

Combine all ingredients, set aside.

Pour lemon mixture into pastry shell, bake in a slow oven (140-160°C) for 25-35 minutes. Test for doneness by giving oven try a little jiiggle. Watch the wobble, the lemon curd should be firm enough to move only slightly. Remove from oven, allow to cool.

Rhubarb compote

1/2 bunch rhubarb
1 cup sugar
Juice of 1 orange
Zest of the same orange
1 knob ginger, finely grated

Put all ingredients into heavy based pot, cook over low heat for 10-20 minutes until rhubarb gives up its liquid, is soft and tender, and sugar has melted. Set aside until ready to serve.

Vanilla clotted cream

500ml pure cream (it must have at least a minimum of 45% milk fat content)
1 vanilla bean, split
150g sugar

Place in pan and bring to boil. Boil rapidly for 5 minutes. Place into a dish, cover with cling film, and set aside in the refrigerator . This can be overnight. The more you reduce it, the thicker it will be, it should spoon out like ice cream.

Recipe submitted by Simon West, head chef at Meadowbank Estate, Cambridge, Tasmania