French rhubarb tart

Name: French rhubarb tart
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 700 grams thin forced rhubarb, ends trimmed; 1 vanilla pod, seeds removed and reserved; 50 grams caster sugar; 1 juice lemon; 25 grams ground almond; 2 Tbsps icing sugar; 140 grams cold butter, cubed; 1 large egg yolk; 250 milliliters whole milk; 4 larges egg yolks; 2 Tbsps caster sugar; 1 Tbsp cornflour; 1 Tbsp plain flour; 100 milliliters double cream

If you have about 1 hour and 30 minutes to spend in the kitchen, French rhubarb tart might be a great lacto ovo vegetarian recipe to try. One serving contains 311 calories, 5g of protein, and 24g of fat. This recipe serves 8. Plenty of people really liked this Mediterranean dish. This recipe from BBC Good Food requires egg yolk, flour, caster sugar, and juice of lemon. Mother's Day will be even more special with this recipe. It works well as a dessert. If you like this recipe, you might also like recipes such as Rhubarb Tart, Rhubarb Meringue Tart, and Strawberry Rhubarb Tart.

Instructions

Cut the rhubarb into 10.5cm batons, using pieces that are roughly the same width.

Ingredients you will need

Rhubarb

Put the vanilla pod, sugar, lemon juice and 300ml water (or enough to just cover the rhubarb) in a wide frying pan or shallow casserole set over a low heat. Once the sugar has dissolved, add the rhubarb and simmer for 5 mins.

Ingredients you will need

Lemon Juice

Vanilla Bean

Rhubarb

Sugar

Water

Equipment you will use

Frying Pan

Remove from the heat and leave to cool in the syrup, preferably overnight, or for at least 1 hr. This way your rhubarb should be perfectly cooked, but still hold its shape.

Ingredients you will need

Rhubarb

Syrup

To make the pastry, put the flour, almonds, sugar and butter in a food processor. Blitz until the mixture resembles breadcrumbs. While the motor is running, add the egg yolk and dribble in 1-2 tbsp cold water. Tip onto a work surface and knead briefly to bring the mixture together to form a dough. Wrap in cling film and chill for 30 mins.

Ingredients you will need

Breadcrumbs

Egg Yolk

Almonds

Butter

Dough

All Purpose Flour

Sugar

Water

Wrap

Equipment you will use

Food Processor

While your pastry chills, make the crme patisserie.

Heat the milk and reserved vanilla seeds in a pan set over a medium heat until nearly boiling. Meanwhile, whisk the egg yolks, sugar and flours together in a large bowl until pale. Continue whisking while you pour the hot milk over the egg mixture. Wipe out the saucepan and strain the liquid back into the pan through a sieve. Set over a medium-low heat and stir continuously until the mixture has a thick custard consistency.

Ingredients you will need

Egg Yolk

Custard

Vanilla

Seeds

Sugar

Milk

Egg

Equipment you will use

Whisk

Sauce Pan

Sieve

Bowl

Frying Pan

Scrape into a clean bowl, cover the surface with cling film to prevent a skin from forming and chill for at least 1 hr or up to 2 days.

Equipment you will use

Bowl

Remove the pastry from the fridge. If it is a little hard, leave it at room temperature to soften for 10 mins or so.

Roll out to 1mm thick on a lightly floured surface. Use the pastry to line a 12 x 35cm fluted rectangular tart tin, making sure you press the pastry into the fluted edges (you can use the blunt end of a knife to help you do this). Leave any excess pastry overhanging. Chill for 30 mins.

Ingredients you will need

Roll

Equipment you will use

Knife

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Remove the pastry case from the fridge, line with baking parchment and fill with baking beans. Blind-bake for 20 mins, then remove the parchment and beans, and continue baking for 8 mins more until pale golden and biscuity. Use a sharp serrated knife to trim off the overhanging pastry to give you a clean edge. Cool in the tin.

Ingredients you will need

Beans

Equipment you will use

Serrated Knife

Oven

Remove the rhubarb pieces from their syrup and set aside. Return the syrup to the hob and boil until thick and sticky. Leave to cool slightly. To finish the crme patisserie, whisk the cream until it holds soft peaks and fold this into the chilled mixture. This is easier if you start by beating in a little cream and then folding in the remaining.

Ingredients you will need

Rhubarb

Cream

Syrup

Equipment you will use

Whisk

Remove the pastry case from the tin and put on a plate. Fill with the crme patisserie and smooth over the surface. Carefully line up the rhubarb down the length of the tart case, trying to fit them in quite snugly. Use a pastry brush to glaze the tart with the rhubarb syrup. Chill for 30 mins before serving. This tart will keep for 3 days in the fridge, however it is best eaten on the day it is made.

Ingredients you will need

Rhubarb

Syrup

Equipment you will use

Pastry Brush

Equipment

Ingredients

Servings:

700grams

thin forced rhubarb, ends trimmed 1

vanilla pod, seeds removed and reserved 50grams

cold butter, cubed 1large

egg yolk 250milliliters

plain flour 100milliliters

double cream

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. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.