Creamy Rhubarb Tart

Last year, my Dad planted rows and rows of rhubarb.  He planted almost 200 plants! We are swimming in the stuff at our house, and we don't have enough things to do with it! Sure there's rhubarb pie and muffins, but you can only have so much of it at a time. This week I decided to spice things up a bit by making a tart.

To distract from the rhubarb's tendency to have a sour flavour, I added lots of vanilla, just the right amount actually, to make a delicious and creamy rhubarb tart. There are three simple layers (not including the crust) which all include vanilla.  There's the rhubarb purée, the silky creme pâtisserie, and the light whipped cream. Wow. Get your sleeves rolled up and put on an apron because it's baking time.

Creamy Rhubarb Tart

Makes one, 14 x 3" tart

Rhubarb Purée

1 1/2 cups                                 chopped rhubarb
1/4 cup                                      lemon juice
50g                                           sugar
1 vanilla bean (pod)

In a  medium saucepan combine the sugar, lemon juice and vanilla pod. Stif until sugar has dissolved. Add the rhubarb and bring to a simmer for 5 minutes. Remove from heat and let it cool in the syrup for up to 1 hour. Once cooled, strain the rhubarb from the syrup (save the syrup) and place in a blender.  Add 2 tbsp of the syrup to rhubarb and blend until smooth. Set aside.


225g                                         a.p flour
25g                                           ground almonds
2 tbsp                                        icing sugar
1-2 tbsp                                     cold water
140g                                          butter, cold & cubed
1 egg yolk

Put the flour, sugar, almonds and icing sugar in a blender, pulse until it resembles fine crumbs. While the motor is running add 1-2 tbsp of cold water and the egg yolk. Once combined place onto a working surface and knead to bring the dough together. Cover in plastic wrap and chill for 30 minutes. Preheat the oven to 350 degrees. Once chilled roll out onto floured surface to 1mm thick. Carefully transfer into the tart tin. Chill for another 30 minutes or until firm. Blind bake the tart for 12 minutes by placing parchment (or wax) paper over the tart and filling it up with rice or beans. Once blind baked, remove the parchment or wax paper and bake for another 8 minutes or until golden brown. Let it cool in the tart tin.

Creme Pâtisserie

250ml                                       milk
1 vanilla bean (seeds)
4 egg yolks
2 tbsp                                        sugar
1 tbsp                                        cornflour
1 tbsp                                        a.p flour
300ml                                       heavy cream
1 tsp                                          vanilla extract

In a small saucepan heat the milk and vanilla bean seeds. Bring to a simmer. Meanwhile whisk the egg yolks, sugar and flours together until pale in colour. While whisking continuously, pour the hot milk into the egg mixture. Pour through a sieve back into the saucepan and whisk continuously until it becomes thick and creamy, like custard. Pour into a medium heatproof bowl, cover with plastic wrap so that it touches the custard so it doesn't form a skin. Chill for an hour. Once chilled start whipping the heavy cream. Beat until it forms soft peaks. Fold 1/3 of the whipped cream into the custard.  Add the vanilla extract to the remaining whipped cream and set aside.

To assemble, pour the rhubarb purée into the tart shell first and spread out evenly. Next add the creme patisserie proceeding with the left over whipped cream. Spread out evenly on your tart making sure you've covered the whole thing. For decoration, use a vegetable peeler and peel a few stalks of rhubarb, they will curl naturally so you can place them as you wish on top. Store the tart in the fridge, in an airtight container. Enjoy!

This tart has four very easy components to it that anyone is able to do. So if you are looking for a way to use up some rhubarb, or maybe you're just looking for another recipe to try out, this one has got you covered.

Elanne Boake


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