Your guests will be so impressed when you serve this gorgeous rhubarb tart at the end of your dinner party that you just 'whipped up' so effortlessly! It has been shared with us by Sophia Handschuh from Thermomix Baking Blogger. The pastry is topped with some lovely whipped up crème pâtissière and decorated with perfectly arranged sweetened rhubarb. A dessert that is truly worth a special spot on the dinner party table.
Recipe Tester Feedback: "It is so satisfying making a dessert completely from scratch. This little tart offers full flavour in the rhubarb, with a delicious crème pâtissière and crunchy tart shell. A winner of a dessert!" - Tammy
Contains: Gluten / Dairy / Egg / Nuts
*Variations: Can be made without Gluten / Nuts
Preparation Time 1 hour + cooling time
Cooking Time 40 minutes
Can be frozen
- water - 300g
- vanilla pod - 1, seeds removed and reserved
- caster sugar - 50g
- lemon - 1/2, juice only
- rhubarb - 5-8, stalks, cut into 8cm pieces
- Crème pâtissière:
- milk - 250g
- egg yolks - 4
- caster sugar - 35g
- salt - pinch
- cornflour - 25g
- cream - 100g, whipped
- Pastry (*for GF and NF scroll to the bottom of the page):
- almonds - 25g, ground
- plain flour - 225g
- icing sugar - 40g
- butter - 140g, unsalted
- egg yolk - 1
- water - cold
- If you need to make your own caster sugar, add sugar (85g) and grind Speed 9 / 3 seconds. Set aside.
- To a medium sized saucepan, add the water (300g), vanilla pod (1), caster sugar (50g) and lemon juice (from 1/2 lemon). Cook over a low heat until the sugar has dissolved.
- Then, increase the heat and add the rhubarb (5-8 stalks). Simmer with the lid off until rhubarb is just soft (3-5 minutes, depending on the size of your rhubarb). Remove from the heat and leave to cool in the infused water for 1 hour.
- Place the milk (250g), egg yolks (4), caster sugar (35g), salt (pinch), cornflour (25g) and reserved vanilla pod seeds to the bowl. Program 9 minutes / 90C / Speed 3.
- Remove the crème pâtissière from the bowl and place on a shallow dish. After cooling, cover with clingfilm and leave to cool entirely in the fridge.
- If you need to grind your almonds, add almonds (25g) and grind Speed 8 / 10 seconds.
- To the ground almonds (25g), add the plain flour (225g), icing sugar (40g), butter (140g) and egg yolk (1). Mix Speed 6 / 20 seconds. While mixing, add a splash of cold water until the dough comes together. While mixing, add the cold water a teaspoon at a time (3 in total) until the dough just comes together.
- Wrap the pastry in clingfilm and chill for 30 minutes.
- Preheat the oven to 200C. Remove the pastry from the fridge and uncover. Place on a floured surface and roll out to fit the rectangular tart dish.
- Place baking paper on the tart shell and cover with ceramic pie weights or dry beans.
- Blind bake in the oven for 15 minutes, then remove the pie weights and baking paper and brown for another 5-8 minutes.
- Leave the tart shell to cool slightly, then place in the fridge to cool completely.
1.Remove the rhubarb from the syrup and set aside.
2.Bring the syrup back to a boil for another 10-15 minutes until reduced or until 2 tablespoons remain.
- To finish off the crème pâtissière, take it out of the fridge and place in a plastic bowl and whip using a wire whisk.
- Fold the whipped cream (100g) into cold custard until incorporated. Place back into the fridge until you need to assemble it.
- Spread the crème pâtissière over the cooled tart base.
- Decorate the rhubarb on top.
- Brush the syrup over the rhubarb and enjoy!
Note: If you need to make this gluten free and nut free, try using the Grain Free Tart Shell from The Dinners Issue.