Rhubarb Tart

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Rhubarb is a colourful ingredient for baking. The vibrant pink and red makes the perfect showcase ingredient for a delicious tart. The pastry is topped with some lovely whipped up creme patisserie and decorated with perfectly arranged sweetened rhubarb. A dessert that is truly worth a special spot on the dinner table. You can prepare this tart in advance and keep it refrigerated for up to three days to preserve the colour and flavour of the rhubarb. If you want to make the colour a bit more vibrant, add a splash of pink food colouring to the syrup.

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Need

Do

1  

Cut the rhubarb into 8cm pieces so that it fits a rectangular tart dish.

2  

Add the water, vanilla pod (seeds removed and reserved for later), caster sugar and lemon juice to a medium sized saucepan. Heat over low heat until the sugar is dissolved, increase the heat and add the rhubarb. Simmer for about 5-6 minutes. Then, remove from the heat and leave to cool in the infused water for 1 hour.

3  

For the pastry, place the plain flour, ground almonds, icing sugar, butter and egg yolk in the Thermomix bowl. Mix 20 sec/speed 6. While mixing, add a splash of cold water until the dough comes together.

4  

Wrap the pastry in clingfilm and chill for 30 minutes. Meanwhile, to make the creme patisserie, place the milk, egg yolks, caster sugar, pinch of salt, corn flour and reserved vanilla pod seeds in the Thermomix bowl. Cook 9 min/90°C/speed 3.

5  

Remove the creme patisserie from the mixing bowl and place on a shallow dish. Cover with clingfilm and leave to cool entirely. Preheat the oven to 200°C.

6  

Remove the pastry from the fridge and uncover. Place on a floured surface and roll out to fit the rectangular tart dish.

7  

Place greaseproof paper on the tart shell and cover with baking beans. Blind bake in the oven for 15 minutes, then remove the baking beans and greaseproof paper and brown for another 5-8 minutes.

8  

Leave the tart to cool entirely. Meanwhile, remove the rhubarb from the syrup and place aside. Bring the syrup back to boil for another 10 minutes until reduced.

9  

To finish off the creme patisserie, take the whipped cream and fold under the cold custard until incorporated. Spread over the cooled tart base and decorate the rhubarb on top. Then brush over the syrup and enjoy!

My name is Sophia and I am a baking fanatic, food blogger and Digital Marketing consultant. I am originally from Germany and have been a passionate foodie since I was five years old. I live in London with my partner and believe in taking time to cook and bake creates a great work-life balance. I am always looking for new ways to experiment with unique and quirky ingredients to make beautifully home cooked meals with the Thermomix. I learned baking mostly from my dad who became a baker when he was sixteen. We have shared many fun memories about baking and I have developed a true passion for it. In August 2015 I finally decided to start a blog, sharing the love I have for baking and creating a platform for everyone to learn and get inspired. In my blog I write about great recipes that you can make with or without the Thermomix. I will show you tips and tricks on how to make the most of your spare time. In my recipes I write about my memories from childhood and Germany. My 90-year old grandma plays an integral part in many of my recipes. She taught me many of the traditional recipes that I still bake on a regular basis. I hope that you enjoy reading the blog and discover the wonderful world of Thermomix recipes. http://thermomixbakingblogger.com

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