Rhubarb. Soured Cream And Ginger Flan
Rhubarb, held in crisp, ginger-spiked pastry and surrounded by a creamy filling flavoured with ginger syrup, tastes heavenly.
INGREDIENTS:
175 GIG OZ PLAIN FLOUR
40 G/11/2 OZ ICING SUGAR
11/2 TSP GROUND GINGER
40 G/11/2 OZ UNSALTED BUTTER
55 G/2 OZ FULL-FAT SOFT CHEESE
COLD WATER
1 EGG WHITE, BEATEN
FILLING:
700 G/11/2 LB RIIU BARB,CUT.
INTO 2.5 cm/1. IN LENGTHS
85 G13 OZ LIGHT MUSCOVADO SUGAR
TBSP WATER
150 MI15 FL OZ SOURED CREAM
4 EGG YOLKS, BEATEN
2-3 TBSP, SYRUP FROM A JAR OF PRESERVED STEM GINGER DECORATION:
THIN STRIPS OF PRESERVED STEM GINGER (OPTIONAL)
DIRECTIONS:
Sift the flour, icing sugar and ground ginger into a bowl. Cut in the butter and cheese, then lightly rub in using your fingertips until the mixture resembles breadcrumbs. Stir in sufficient very cold water to make a firm dough. Cover and place in the refrigerator for 30 minutes.
Butter a 22.5 cm/9 inch flan tin. Ott a lightly floured surface, roll out the pastry and use to line the flan tin. Prick the base of the pastry case, then cover and place in the refrigerator for another 30 minutes.
Meanwhile, make the filling. Gently cook the rhubarb with I tablespoon of the sugar and the water in a wide saucepan until slightly softened but still holding its shape. Drain and leave to cool. Boil the cooking juices until well reduced and syrupy. Cool.
Set the oven to 200°C/400°F/Gas 6 and put a baking sheet in the oven.
Place the flan tin 00 the baking sheet and bake the pastry case blind for 10 minutes. Remove the paper and beans, brush the base and sides of the pastry case with egg white and return to the oven for a few minutes. Leave to cool.
Lower the oven temperature to 150°C/300°F/Gas 2.
Using a slotted spoon, transfer the rhubarb to the pastry case. Stir together the rhubarb juices, soured cream, the remaining sugar, the egg yolks and the ginger syrup. Carefully pour over the rhubarb and place in the oven for 25-30 minutes until just set in the centre. Serve warm or at room temperature with thin strips of stem ginger sprinkled over, if liked.
