Tart of Rhubarb with Strawberries & Cinnamon Ice-Cream
Submitted by LeanneCox
A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.
YIELD
8 servingsPREP
90 minCOOK
40 minREADY
6 hrsThis is a proper patisserie project, and every single element earns its place on the plate.
Tart rhubarb gets a quick blanch in sugar water, then nestles into a buttery almond pastry crust with cream, egg yolks, kirsch, and vanilla seeds.
While that bakes to golden, coarse-sugar-sparkled glory, you’ve got a silky strawberry sauce simmered with cherry brandy and a custard-based cinnamon ice cream waiting in the wings.
It’s spring on a plate, the kind of dessert that makes people go quiet for a moment after the first bite.
Chef Tips
- Chill the dough for the full hour. This almond-enriched pastry is soft and buttery. Skipping the rest means it will fight you when you try to roll it out.
- Blind bake with real weight. Dry beans or pie weights keep the shell from puffing up and losing its shape. Don’t skip this step.
- Make the ice cream a day ahead. The custard base needs time to freeze properly, and the cinnamon flavor deepens overnight.
- Blanch the rhubarb gently. You want the slices to hold their shape, not dissolve into mush. A quick boil and immediate removal is the key.
- Strain the strawberry sauce through a fine sieve for a restaurant-quality finish. Seeds and pulp have no place in this one.
Ingredients
Directions
Cinnamon ice-cream: Beat egg yolks and sugar until light and lemon-colored.
Blend in cinnamon.
In a saucepan bring milk and cream to a boil; gradually stir in the hot liquid into the egg mixture.
Return to saucepan, over LOW HEAT beat until it thickens.
Let cool. Freeze.
PASTRY DOUGH: Beat butter and sugar until smooth and creamy.
Beat egg and add salt. Stir into mixture.
Add vanilla seeds, cream and grated lemon rind.
Stir in flour and almonds.
Rapidly work into a smooth solid dough.
Cover and chill for 1 hour.
STRAWBERRY SAUCE: Wash and hull the strawberries.
Place in a saucepan, add sugar, kirsch and water, bring to the boil.
Liquidize and rub through a fine sieve.
TART: Wash, trim and skin rhubarb, cut diagonally into slices.
Spread the bottom of a flat pan with sugar and place rhubard on top.
Add water and bring to a quick boil. Let rhubarb cool.
Remove the rhubarb from the liquid with a slotted spoon and transfer to a bowl.
Stir in cream, kirsch, egg yolks, sugar and vanilla seeds.
Blend well.
Heat the oven to 180 cup (355 F).
Butter the flan ring ( 26 centimetres or 10¼ inches), dust with flour.
Roll out the dough to a thichness of 3 milimetres (⅛ inch) and line flan ring.
Form a rim around the edge. Prick with a fork, line with aluminium foil, fill with dry beans and bake blind for 10 minutes.
Remove beans and foil, spread the bottom with the rhubarb mixture.
Set in oven and bake for 15 to 20 minutes.
Sprinkle with coarse sugar and continue baking for 10 minutes.
Let cool.
SERVING: Cut the tart, transfer on plates.
Spoon some strawberry sauce on one side, scoop ice-cream and set on sauce.
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