It’s that time of the year!
Rhubarb is in season. After many years of serving this super tart vegetable, it never seems to amaze me that if you put it in a crumble with some apples people love it! However, for so many years try and serve it with anything else and it fails to appeal.
But times are changing and we are starting to love this vegetable that stimulates the repair and growth of our bones and strengthens the digestive system.
So this week I have done a take on the classic lemon tart, however, instead of the tartness of Lemon we have replaced it with the tartness of Rhubarb.
- 1 quantity homemade(see below) or store-bought short-crust sweet pastry
- 400ml cream
- 8 eggs, lightly beaten
- 100ml rhubarb juice (from grated, fresh rhubarb that has been squeezed out through a cloth)
- 2 cups frozen blueberries
- ¼ cup caster sugar
- ½ cup roasted almonds, crushed
Preheat oven to 130*C. Grease and line a 30cm tart tin with the sweet pastry and blind bake for 10-12 minutes. Beat the cream until soft peaks form, add eggs, rhubarb juice, 1 cup of blueberries and sugar and mix until combined. Pour this mix into the pastry case and bake for 60 minutes or until just set (it should still be a little wobbly).
When the tart is cooked, remove from the oven and allow to cool. Serve topped with remaining blueberries, almonds and a good dollop of balsamic cream on the side.
- 300ml cream
- 2 Tbsp Balsamic vinegar
- 2 Tbsp brown sugar
Whisk all ingredients together until soft peaks form.
Sweet shortcrust pastry
- 1 & ½ cups plain flour
- 125g butter, chilled, chopped
- 1/3 cup caster sugar
- 1 egg yolk
- 1 Tbsp chilled water
Blitz flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for 30 minutes.