This rhubarb tart was a big win for me last month at my supper club. Not only do I love anything rose flavoured, this was made from the first of our own rhubarb from our new allotment. It was all very exciting. The rose essence is a big part of this recipe’s success and getting the right one is crucial. I use Spice Drops natural rose extract; it’s expensive but a little goes a long way, and it’s totally worth it for the taste.
Serves 8
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100g strong flour, plus extra to dust
3 tbsp caster sugar
100g cold butter, cubed
1 egg yolk
2 drops rose essence
20ml cold water
8 sticks of rhubarb, trimmed
200g white chocolate, broken into pieces
400g double cream
1 tbsp vanilla bean paste
Dried rose petals, to sprinkle (optional)
20cm tart tin
Baking paper
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In a large bowl, strong flour, 2 tbsp caster sugar and butter. Rub the butter into the dry ingredients until you have the consistency of breadcrumbs and add the egg yolk. Stir thoroughly, then bring the dough together by kneading with one hand, until you have a ball of pastry. Cover the pastry with cling film and chill for 1hr.
Preheat the oven to 200°C/gas mark 6 and grease the tart tin and line just the bottom with baking paper. Dust a clean kitchen surface with flour and roll the pastry out to fit the tart tin. Line the tin with the pastry and trim the edges if need be. Place a sheet of baking paper on top of the tart and fill it with baking beans (dried chickpeas will do). Blind bake the tart for 10 mins, then remove the baking paper and beans (the chickpeas can be placed in a jar and used for the same purpose continuously), and bake for a further 5 mins.
Cut the rhubarb into sticks unto 1cm pieces and place in a large saucepan. Sprinkle with the remaining sugar and just cover with boiling water. Simmer on a low heat for 5 mins. Allow to cool completely.
Place the double cream in a large mixing bowl and whisk with an electric whisk for 2 mins, or until the cream has thickened but is still smooth and loose. Break the white chocolate up into a microwaveable bowl and microwave for 1 min to 1 min 30 mins, or until the chocolate can be stirred smooth. Add a tablespoon of the cream to the white chocolate and stir vigorously until combined. Continue to do this, increasing the amount you mix in each time, until all the chocolate is combined. Spread the inside of the pastry case with the chocolate cream. Chill for 30 mins, or until you serve.
To serve, cut the tart into eight portions and place the tart portions on a serving plate each. Spoon a couple of tablespoons of the stewed rhubarb over the top of the tarts and scatter with rose petals.
