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Rhubarb and crème fraîche tart

by Martin Wishart
  1. Rhubarb and crème fraîche tart
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Rhubarb is a surprisingly versatile vegetable, equally at home in a chutney as in a crumble or an elegant dessert like this one from Martin Wishart. When cooked, the tart will have a slightly soft centre, which is caused by the creme fraiche.

First published in 2015
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Ingredients

Metric

Imperial

Shortcrust pastry

  • 125g of butter, cold and diced
  • 250g of flour
  • 10g of sugar
  • 5g of salt
  • 1 egg, lightly beaten
  • 15ml of water
  • flour

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
SAVE RECIPE

Equipment

  • Baking beads

Method

1
In a bowl, rub the butter, flour, sugar and salt together with your fingertips to the consistency of breadcrumbs
  • 125g of butter, cold and diced
  • 250g of flour
  • 10g of sugar
  • 5g of salt
2
Add the egg and water, and knead gently into a ball. Wrap in clingfilm and refrigerate for a minimum of 2 hours, or preferably overnight
  • 1 egg, lightly beaten
  • 15ml of water
3
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
4
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
  • flour
5
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
6
Mix the crème fraîche, egg, yolks and sugar then stir in the cornflour. Set the oven to 180°C/Gas mark 4
  • 175g of crème fraîche
  • 2 egg yolks
  • 1 egg
  • 20g of sugar
  • 1 tbsp of cornflour
7
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
First published in 2015
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Martin Wishart

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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