Creamy rhubarb tarts

Name: Creamy rhubarb tarts
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 375 grams all-butter puff pastry; 1 egg, beaten; 1 Tbsp demerara sugar; 1 Tbsp crème fraîche; 2 sticks rhubarb, thinly sliced on an angle; 2 Tbsps icing sugar

You can never have too many Mediterranean recipes, so give Creamy rhubarb tarts a try. This dessert has 571 calories, 9g of protein, and 37g of fat per serving. This lacto ovo vegetarian recipe serves 4. Head to the store and pick up crème fraîche, icing sugar, demerara sugar, and a few other things to make it today. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes approximately 50 minutes. If you like this recipe, you might also like recipes such as Rustic Rhubarb Tarts, Blueberry-Rhubarb Tarts, and Strawberry-rhubarb Tarts.

Instructions

Heat oven to 220C/fan 200C/gas

Equipment you will use

Oven

Roll the pastry out thinly and, using a plate or cutter, cut out 4 circles about 14cm in diameter. Use a slightly smaller cutter to cut a circle out of the middle and trim away the outside border, reserving these trimmings.

Ingredients you will need

Roll

Lay the 4 circles on a baking sheet, prick all over with a fork and brush the edges with egg. Use the pastry trimmings to make a border around the edge like a vol-au-vent and press down gently with your thumb. Chill until needed. This can be done up to 1 day ahead or frozen for up to 1 month.

Ingredients you will need

Egg

Equipment you will use

Baking Sheet

In a small bowl, mix the demerara sugar with the crme frache and spread a thin amount over the base of each tart. Neatly arrange slices of rhubarb, overlapping in a floral pattern, over the crme frache, then dust generously with icing sugar.

Ingredients you will need

Demerara Sugar

Powdered Sugar

Rhubarb

Base

Equipment you will use

Bowl

Bake the tarts for 20 mins until puffed up and golden. Leave to rest for a few mins and eat warm with a scoop of ice cream, if you like.

Ingredients you will need

Ice Cream

Equipment you will use

Oven

Equipment

Oven

Baking Sheet

Bowl

Ingredients

Servings:

375grams

all-butter puff pastry 1

egg, beaten 1Tbsp

demerara sugar 1Tbsp

crème fraîche 2sticks

rhubarb, thinly sliced on an angle 2Tbsps

icing sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.