Irresistibly Sweet Roasted Rhubarb Tart: A Treat to Savor
Discover the delightful flavors of Roasted Rhubarb Tart, a perfect balance of tangy rhubarb and warm ginger in a flaky pastry.
Equipment
- Mixing bowl
- tart pan
- Baking Tray
- Saucepan
- aluminum foil
Ingredients
For the Pastry
- 100 grams Icing Sugar Can substitute with powdered sugar if necessary.
- 100 grams Ground Almonds Can be replaced with more flour for nut-free versions.
- 150 grams Unsalted Butter Use margarine or coconut oil for a dairy-free alternative.
- 250 grams Flour All-purpose flour is standard; gluten-free flour can be used.
- 1 large Eggs Aquafaba or a flaxseed meal mixture can be used for a vegan alternative.
For the Filling
- 500 grams Rhubarb The main ingredient; substitute with strawberries or apples for a different taste.
- 150 grams Caster Sugar Granulated sugar can be used but may not dissolve easily.
- 1 piece Star Anise Omit if unavailable or substitute with ground cinnamon.
- 30 grams Fresh Ginger Ground ginger can replace fresh ginger in a pinch.
- 5 large Egg Yolks Silken tofu can be used for a vegan option.
- 3 leaf Gelatine Leaves Use agar-agar as a vegetarian substitute.
Instructions
Pastry Preparation
- In a mixing bowl, blend icing sugar and ground almonds. Add unsalted butter and all-purpose flour, mixing until the mixture resembles breadcrumbs. Incorporate the beaten eggs quickly, then chill the dough for 1 hour.
- Roll out the chilled pastry and line a tart pan. Place aluminum foil on top and fill with sugar or beans to weigh it down. Blind bake at 150°C (300°F) for 1 hour until lightly golden.
Rhubarb Preparation
- Trim the rhubarb and mix it with caster sugar and star anise. Let it sit for 20 minutes to draw out the juices.
- Spread the macerated rhubarb on a baking tray and roast alongside the crust until tender but still intact, about 20-25 minutes at 180°C (350°F).
Custard and Assembly
- In a saucepan, gently heat cream and sugar, infusing with grated fresh ginger. Mix this with egg yolks and strain it into the pre-baked tart shell.
- Bake at 115°C (240°F) for 20-30 minutes until just set and slightly wobbly in the center.
- Boil sugar and glucose with rhubarb trimmings to extract flavors. Dissolve gelatine and strain to remove solids. Allow to cool slightly before using.
- Once the custard is set, layer the tender roasted rhubarb slices on top and brush with the jelly topping to create a beautiful glaze.
- Dust with icing sugar before serving for an elegant presentation.
Notes
Keep pastry ingredients cold for a flaky texture. Macerating rhubarb correctly enhances flavor. Bake custard until just set for best texture. Always use fresh ingredients for vibrant flavor. Research agar-agar preparation if substituting gelatine.