Bruleed Rhubarb Tarts

Process flour and butter in a food processor until mixture resembles fine breadcrumbs. Add sour cream and pulse until just combined and a dough forms. Turn onto a lightly floured surface and knead until smooth. Divide dough into 6 even portions, flatten into 2cm-thick discs and cover in plastic wrap. Refrigerate for 20 minutes or until firm.

Meanwhile, place rhubarb into a saucepan with honey and 1/4 cup cold water. Stir over medium-high heat until mixture comes to the boil. Simmer for 5 minutes or until soft. Transfer to a bowl and cool.

Heat cream in a separate saucepan over a medium heat until simmering. Remove from heat. Whisk egg yolks, 1/4 cup sugar and extra flour together in a bowl until combined. Slowly add warm cream, whisking constantly. Return mixture to pan and stir over medium heat until mixture simmers and thickens. Transfer to a bowl and cover surface with plastic wrap. Refrigerate until thick.

Preheat oven to 200°C. Grease 6x10cm (2.5cm deep) fluted flan tins with removable bases. Roll pastry out between 2 sheets of baking paper until 4mm thick. Line tins with pastry and trim excess.

Place tins on baking tray. Line cases with baking paper and fill with pie weights. Bake for 10 minutes. Remove weights and paper. Bake for a further 10 minutes or until golden. Cool.

Spoon rhubarb into pastry shells. Cover with custard and sprinkle each with 1 tbs remaining sugar. Caramelise using a kitchen blow torch. Serve.