Rhubarb tart

This recipe tart base was introduced to me by one of my old French chefs. She found the recipe from David Lebovitz who was taught by another French lady and has been slightly adjusted. Brown butter filling is based on the Bouchon bakery book and I think the richness and simplicity of the base goes perfectly with rhubarb.

Rhubarb tart Credit: Kitti Gould

• serves

  4

• prep

  30 minutes

• cook

  1:10 hour

• difficulty

  Mid

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Ingredients

• ½ bunch rhubarb, cut into 5 cm lengths (halve thick stems)
• whiskey cream, to serve (optional)

Tart shell

• 95 g unsalted butter
• 15 g vegetable oil
• 50 g water
• 20 g sugar
• ⅛ tsp salt
• 180 g plain flour, sifted

Brown butter filling

• 50 g milk
• 50 g thickened cream
• 100 g eggs, whole
• 140 g caster sugar
• 110 g brown butter, warm
• 50 g plain flour
• 50 g almond meal

Whiskey Cream

• 125 g thickened cream
• 15 g caster sugar
• 10 - 15 ml Japanese whiskey

Instructions

1. For the tart shell, melt the butter in a large saucepan. Cook the butter until browned, then remove from the heat. Add the vegetable oil and water and whisk until smooth. Add the remaining dry ingredients and stir to form a thick dough. Allow to rest for 5 minutes.
2. Press the tart dough into a 3.5 cm deep 24 cm round tart tin. Prick base with fork and chill.
3. Line the pastry with baking paper, fill with baking beads or rice and blind-bake at 170˚C fan-forced, remove weights and bake for another 10 minutes until lightly browned.
4. To make the brown butter filling, in a clean medium saucepan combine cream and milk and heat until warm. In a large bowl, whisk the eggs and sugar lightly.
5. Gradually add warmed cream and milk to the egg mixture, followed by the warm brown butter.
6. Fold in flour and almond meal and combine.
7. Spread 500 – 600 g of filling evenly in the baked pastry shell, top with the rhubarb segments and bake at 170˚C fan, for 30 - 40 minutes or until filling is completely set.
8. To make the whiskey cream, whisk cream and sugar to stiff peaks. Fold through whiskey, set aside in fridge serve with tart.
9. Slice the tart and serve with a dollop of whiskey cream.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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