Rhubarb and crème fraîche tart

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
discover more:

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

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
DISCOVER MORE:

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

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Tart
Tart
Spring
Spring
Pecan pie
Pecan pie
Easy baking
Easy baking
How to cook morels
How to cook morels
Baking
Baking
Load more