rhubarb brulee tarts (a whisk and a spoon)

Rhubarb Brûlée Tartlettes with Ginger - makes 6 servings
adapted from Regan Daley’s In the Sweet Kitchen

6 (4 1/2 -inch) pâte brisée tartlette shells, pre-baked, cooled and left in their forms
1 1/2 T redcurrant or plum jelly
2 scant T finely chopped crystallized ginger
1/2 cup turbinado sugar for brûlée

for the rhubarb:
3/4 pound rhubarb stalks, washed, trimmed and cut into 3-inch lengths
1/4 cup plus 1 T packed light brown sugar

for the custard:
2 cups heavy cream
1/2 vanilla bean, split and scraped
4 egg yolks
1/4 cup plus 1 T granulated sugar
1 T unsalted butter, cut into bits
pinch of salt

- For the rhubarb: Place the cut rhubarb and light brown sugar into a pot over low heat. Cover and cook (gently stirring a few times) for 5 to 10 minutes until the rhubarb is tender, but still holds shape. Drain and cool the rhubarb to room temperature before using, or refrigerate if making ahead. Either discard the juice from the drained rhubarb, or reduce it to syrup consistency if desired for plating.

- For the custard: Set up a water bath by bringing about two inches of water to a simmer in a large pot and setting a heatproof bowl on top. Pour cream into a separate small saucepan and add the pinch of salt and the seeds and pod from the vanilla bean. Pot the pot on medium heat to scald the cream. Put the yolks and sugar in the bowl set over the gently simmering water bath. While cream is heating, constantly whisk the yolk mixture over the water bath. When cream is scalded and the yolk mixture is thick and pale, temper the cream into the yolks. Leave the mixture over the water bath, stirring constantly with a spoon until it thickly coats the back. This will take 5 to 7 minutes. Strain the custard through a fine sieve and stir in the butter until melted and incorporated. Press plastic onto the surface to avoid a skin and refrigerate until cool.

- Assembling the tartlettes: Preheat the oven to 325°F/170°C. Place the tartlette shells on a flat baking sheet. Gently melt the jelly and brush the bottoms of the shells with a thin layer. Spoon a couple of tablespoons of cooked rhubarb into the shells and smooth out. Divide the chopped ginger among the shells and spoon custard on top. If desired, place a few nicely shaped pieces of rhubarb across the top. Bake for 25 to 30 minutes. The filling should be a little jiggly in the center, but slightly set around the edges. Cool the tarts on a rack (the custard will further set). Place in the refrigerator if not eating within two hours (although you should not prepare them more than five hours in advance, according to Daley).

- To serve: Remove the tartlettes from their shells and sprinkle on the turbinado sugar. Using a kitchen torch, melt and caramelize the sugar. If you have placed some rhubarb on top of the tarts like I did, sprinkle sugar and brûlée AROUND the exposed pieces. They will burn if you torch them. Serve immediately with the rhubarb syrup, if using.