Glazed lemon tart with rhubarb and vanilla crème fraîche

Method Print recipe

1. Cook the rhubarb in a pot with 1 tbsp of icing sugar, don’t over sweeten it as you want to keep some of that tartness
2. Once it has stewed down put to one side and allow to cool
3. Dust icing sugar over the lemon tarts then glaze until the sugar turns to caramel using a blow torch
4. Mix the crème fraîche and the vanilla together
5. Spoon the stewed rhubarb and crème fraîche over the tart and finish with small fresh basil and chard leaves