At a glance
We start by making a short, crumbly pastry, which rests in the fridge after mixing and is then blind-baked so it stays nice and flat and crisp. Meanwhile, the rhubarb is simmered with sugar until soft, and the curd cheese is combined with honey and chia seeds. Finally, everything is layered onto the cooled base, and the pie is left to chill and set in the fridge.
1/7
Mix the ingredients
Squeeze the juice from the lemon and grate its zest. Mix together the ingredients for the pastry and work them into a firm, non-sticky dough. Put it in a plastic bag and chill in the fridge for an hour.
For this step
0/52/7
Roll it out
Roll the chilled dough out into a circle and line a pie dish, about 25 cm in diameter, that you've greased with butter beforehand. It's a good idea to also cut a circle of baking paper for the bottom - it will make the pie easier to slice later.
3/7
Prick with a fork
The dough needs to cover not just the bottom but also the sides of the dish. Prick the base all over with a fork, then place a sheet of baking paper on top and fill it with dried beans. These will help keep the pastry flat as it bakes.
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
