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Concentric circles of sweet, tangy rhubarb conceal a perfectly set ginger-infused custard filling in this stunning tart by chef Lani Greenhalgh. In a move of pure genius, Lani uses sugar as the filling in her blind-baking mixture, then uses this lightly toasted sugar to make the custard – providing an extra dimension to the filling. Check out our feature for more of Lani's sublime pastry creations.
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