Rhubarb and chamomile tart

SERVES 12 // PREP TIME 45 MINS // COOK 50 MINS (PLUS REST­ING)

Gourmet Traveller (Australia) - - Food -

“Rhubarb is one of the few sweet in­gre­di­ents avail­able in spring,” says Dunn. “Its nat­u­ral sour­ness adds an acid bal­ance to the sugar and cuts through the sweet­ness, cre­at­ing the per­fect foil for cus­tard. We grow chamomile and dry the flow­ers, but you can buy whole dried chamomile flow­ers; even chamomile teabags will give the de­sired re­sult.”

250 ml (1 cup) pour­ing cream 3 tbsp chamomile flow­ers 60 gm but­ter, melted

165 gm (¾ cup) caster sugar 1 tbsp plain flour, plus ex­tra for dust­ing

3 eggs

1 egg yolk

250 ml (1 cup) well-shaken but­ter­milk

1 tbsp white vine­gar

SWEET PAS­TRY

315 gm plain flour

175 gm cold un­salted but­ter, cut into 2cm pieces 60 gm caster sugar

1 egg yolk

ROASTED RHUBARB

700 gm rhubarb stalks, cut into 15cm-20cm lengths

100 gm caster sugar

Zested rind and juice of 1 or­ange

1 For pas­try, place flour, but­ter, sugar and a pinch of salt in a large bowl. Rub but­ter into dry in­gre­di­ents with your fin­ger­tips un­til mix­ture re­sem­bles coarse bread­crumbs. Add egg yolk and 1 tbsp cold wa­ter, and gen­tly knead un­til mix­ture comes to­gether. Form into a disc, wrap in plas­tic wrap and re­frig­er­ate un­til chilled (about 1 hour).

2 For roasted rhubarb, pre­heat oven to 150°C. Place rhubarb in a roast­ing pan, scat­ter with sugar and or­ange rind and driz­zle with or­ange juice. Roast un­til ten­der (12-15 min­utes).

3 On a lightly floured work sur­face roll out pas­try to 5mm thick and line a 28cm-di­am­e­ter fluted tart tin, press­ing pas­try into the cor­ners, then trim edges. Re­frig­er­ate tart case for 30 min­utes to rest.

4 Bring cream to the boil in a saucepan, then re­move from heat, add chamomile flow­ers and leave to in­fuse for 10-15 min­utes. Whisk but­ter, sugar, flour and ½ tsp salt in a large bowl to com­bine. Mix in eggs one at a time, then egg yolk. Strain cream through a fine sieve, add but­ter­milk and vine­gar, then stir into egg mix­ture.

5 In­crease oven to 180°C. Blind-bake tart shell (see cook’s notes p182) un­til pas­try sets and edges are golden brown (12-15 min­utes). Re­move pa­per and weights, re­turn tart shell to oven and bake un­til base is golden brown (8-10 min­utes). Care­fully pour in cus­tard, re­duce heat to 160°C and bake un­til set with a slight wob­ble in the cen­tre (8-10 min­utes). Cool. To serve, ar­range rhubarb on tart and driz­zle with rhubarb poach­ing syrup.

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