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
SAVE RECIPE
Equipment
- Baking beads
Method
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
- 400g of rhubarb
- 50g of sugar
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
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
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