Rhubarb and White Chocolate Lattice Tart

Name: Rhubarb and White Chocolate Lattice Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 1 large egg; 680 grams cups (about 1-inch pieces rhubarb; 1 teaspoons salt; 79 milliliters sugar; 10 Tbsps (1 1/4 sticks) chilled unsalted butter, cubed; 8 servings Whipped cream; 1 Tbsp whipping cream beaten with 2 teaspoons sugar (for glaze); 2 Tbsps (about) chilled whipping cream; 2 Tbsps whisky; 227 grams high-quality white chocolate, chopped

Rhubarb and White Chocolate Lattice Tart might be just the dessert you are searching for. This recipe serves 8. One portion of this dish contains roughly 7g of protein, 28g of fat, and a total of 494 calories. If you have chocolate, whipping cream, whisky, and a few other ingredients on hand, you can make it. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine flour, sugar, and salt in processor; blend 5 seconds.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Add butter. Using on/off turns, process until mixture resembles coarse meal.

Ingredients you will need

Butter

Whisk egg and 1 tablespoon cream in small bowl to blend; add to flour mixture. Using on/off turns, blend until dough comes together in moist clumps, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball. Shape 2/3 of dough into disk; shape remaining dough into rectangle. Wrap both dough pieces and chill at least 2 hours and up to 1 day.

Ingredients you will need

Cream

Dough

All Purpose Flour

Wrap

Egg

Equipment you will use

Whisk

Bowl

Combine rhubarb, sugar, and whisky in large skillet. Sauté over medium heat until sugar dissolves and syrup begins to bubble. Cover and simmer until rhubarb is almost tender, about 6 minutes.

Ingredients you will need

Rhubarb

Whiskey

Sugar

Syrup

Equipment you will use

Frying Pan

Transfer contents of skillet to strainer set over large bowl (reserve skillet).

Equipment you will use

Sieve

Frying Pan

Bowl

Drain rhubarb well. Return juices from bowl to same skillet. Boil over medium-high heat until juices are reduced to 3 tablespoons, about 5 minutes.

Ingredients you will need

Rhubarb

Equipment you will use

Frying Pan

Bowl

Remove skillet from heat and reserve juices.

Equipment you will use

Frying Pan

Preheat oven to 375°F.

Equipment you will use

Oven

Roll out dough rectangle on lightly floured surface to 91/2-inch square; cut into 9 strips. Arrange strips on small baking sheet; chill.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Roll out dough disk on lightly floured surface to 11-inch round.

Ingredients you will need

Dough

Roll

Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 3/4 inch. Fold in and press sides until top edge of crust is slightly higher than pan side. Pierce crust with fork. Line with foil; fill with dried beans or pie weights.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Tart Form

Aluminum Foil

Frying Pan

Bake crust until sides are set, about 18 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove foil and beans.

Ingredients you will need

Beans

Equipment you will use

Aluminum Foil

Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 15 minutes longer. Cool crust 15 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Sprinkle white chocolate over crust. Top with rhubarb. Spoon juices over. Arrange 5 dough strips atop filling, spacing evenly apart. Arrange remaining strips atop filling in opposite direction, forming lattice. Seal ends of strips to crust, trimming excess dough.

Ingredients you will need

White Chocolate

Rhubarb

Crust

Dough

Brush lattice with glaze.

Ingredients you will need

Glaze

Bake tart until filling bubbles and lattice is golden, about 50 minutes. Cool tart slightly in pan on rack. Push up pan bottom, releasing tart.

Equipment you will use

Oven

Frying Pan

Cut tart into wedges and serve warm or at room temperature with whipped cream.

Ingredients you will need

Whipped Cream

If the rhubarb stalks at your market are mostly green, buy a few extra and use only the bright red parts to measure five cups. Red rhubarb will give the tart the prettiest color.

Ingredients you will need

Rhubarb