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Rhubarb and Crème Fraîche Tart recipe

Rhubarbtart

Rhubarb season is in full swing! Paul was in stores making Rhubarb and Crème Fraîche Tart a couple of weeks ago. It was early in the season so he used the 'Champagne variety' which is a pale pink colour due to being grown in sheds. Try his recipe at home.

"Tastes even better cold!" Paul, Art of Living Reigate

Ingredients

Shortcrust pastry

125g of butter, cold and diced

250g of flour

10g of sugar

5g of salt

1 egg, lightly beaten

15ml of water

Rhubarb tart filling

400g of rhubarb

175g of crème fraîche

1 egg

2 egg yolks

50g of sugar

1 tbsp of cornflour

20g of sugar

Method

In a bowl, rub the butter, flour, sugar and salt together with your fingertips to the consistency of breadcrumbs.

Add the egg and water, and knead gently into a ball. Wrap in cling film and refrigerate for a minimum of 2 hours, or preferably overnight.

Meanwhile, peel the rhubarb and cut it into small pieces. Place in a bowl, add the sugar and mix then set aside for at least an hour.

On a floured surface, roll out the dough to 3mm thickness. Grease and flour a tart mould with a diameter of 20-25cm, line with the pastry and refrigerate for 30 minutes

Set the oven to 180˚C/Gas mark 4. Fill the tart with baking beans and bake for approximately 15 minutes. Remove the beans, turn out the tart and let it cool on a wire rack.

Mix the crème fraîche, egg, yolks and sugar then stir in the cornflour.

Put the rhubarb into the baked tart, add the crème fraîche mix and cook for 35-40 minutes or until the mix has set. Allow the rhubarb tart to cool slightly before serving.

 

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