Thursday, 30 April 2009

Rhubarb Tart

Rhubarb is brilliant. Anything that can taste so good, yet potentially be deadly gets my vote. And then another. It's like a fauna version of blowfish. Maybe chefs who cook with rhubarb should be trained for 20 years as well. Imagine what amazing delights we'd be served.

I'm always looking for new ways to cook rhubarb, so when I saw this sensational rhubarb tart over on Cook Almost Anything at Least Once I got very excited. Just to look at the undulating, pink and cream furrows is enough to make you want to give up everything and become a professional rhubarb chef.

So, having rolled out some dessert pastry that may or may not have been bought we followed Cook Almost Anything at Least Once's recipe to the letter which you can see below:

"Semolina Cream:

1 1/2 cups milk
1 cinnamon stick
55 grams caster sugar
45 grams semolina
3 egg yolks

Topping:

Rhubarb stems
55 grams caster sugar

Make the Semolina Cream:

Place the milk, cinnamon stick, sugar and semolina into a saucepan over a low heat and stir while the mixture starts to thicken and boil, then stir constantly for another 2 minutes or until the mixture becomes very thick.

Remove from the heat and whisk in the egg-yolks, one at a time until well combined. Place the filling into a bowl and cover with plastic wrap - make sure the plastic wrap actually rests against the cream as you don't want a skin to form. Let this cool to room temperature.

Assemble the tart:


Semolina

Pour the semolina cream evenly into the tart, smoothing out the top. Lay the rhubarb evenly over the cream then sprinkle over with half of the sugar.


Rhubarb tart 3

Cover this loosely with foil and place in a preheated 180°C oven - cook for 20 minutes before removing foil. Continue to cook for another 15-20 minutes or until the cream is set and the rhubarb is tender.


Rhubarb tart

Sprinkle over with the remaining sugar and using a blow-torch, caramelise the sugar (you could do this under a grill)."

Blow torch rhubarb

Rhubabr tart 4

The combination of slightly grainy semolina cream with soft, tart, full flavoured rhubarb was incredible. It was well worth the effort and is a tart I'm going make every Spring. I've now got a rectangular pastry case so I can make my tart look extra smart. As an evolution of this tart, it would be fantastic with ginger and mint ice cream.

For anyone who has noticed the continuity errors it's because we made several tarts in order to feed a lot of hungry friends.

6 comments:

sal said...

recipe looks ace! and thanks for introducing me to 'cook almost anything'

Browners said...

That's a pleasure Sal. It's a great blog.

Gourmet Chick said...

I am a massive rhubarb fan as well. Rhubarb yoghurt, Rhubarb crumble, Rhubarb fool - can't get enough of it!

Browners said...

@Gourmet Chick - It's all about the rhubarb at the moment. The only downside is that it makes my joints creaky.

Kang said...

Your pictures continue to make me hungry! I also like the action shot of the blowtorch, I'd like some rhubarb tart too.

Browners said...

@Kang - glad you like the action shots. This was a very classy tart. Very tasty indeed.

LinkWithin

Blog Widget by LinkWithin