Tart stalks and sweet baked tart

Break­fast or dessert – this com­bi­na­tion’s sweet any time of day. By Ni­cola Gal­loway.

The Timaru Herald - - Weekend -

Spring blos­soms and mag­no­lia flow­ers are bring­ing vi­brant pops of colour around the neigh­bour­hood. I also spy ma­roon rhubarb stalks and know it is time to visit my sis­ter’s gar­den where the plumpest deep red rhubarb grows.

I am in­formed it re­ceives very lit­tle in­ter­ven­tion so can’t of­fer guid­ance for rhubarb suc­cess.

How­ever, I can share some ideas for its use.

Orange-kissed roasted rhubarb

Roast­ing rhubarb is my pre­ferred cook­ing method when it comes to pre­par­ing these tart stalks.

The dry heat con­cen­trates the flavours, with the added bonus that less sugar can be used, com­pared to stewed rhubarb. I rarely add a sweet­ener when cook­ing fruit (un­less I am mak­ing jam), but let’s face it, rhubarb is so teetht­in­glingly tart it needs sweet­ness for bal­ance.

Prepa­ra­tion time: 10 min­utes Cook­ing time: 15 min­utes Makes about 600g

About 600g rhubarb stalks Juice from 1 orange, about 4 tbsp, strained

3 tbsp brown sugar

Pre­heat the oven to 180C (160C fan­forced).

Cut the rhubarb stalks into 8cm lengths and place in a roast­ing tray. Add the orange juice and 2 tbsp of the sugar and toss to com­bine. Ar­range the rhubarb in a sin­gle layer in the tray then sprin­kle with the re­main­ing tbsp of sugar.

Roast for 15 min­utes un­til the rhubarb is ten­der. Leave to cool in the tray then trans­fer to a con­tainer and store in the fridge. Con­sume within 5 days.

Baked yo­ghurt tart with toasted muesli base

This yo­ghurt tart is a lighter take on baked cheese­cake.

Ri­cotta could also be used, al­though I find yo­ghurt is more eco­nom­i­cal for the quan­tity re­quired, es­pe­cially if us­ing home­made yo­ghurt.

I used unsweet­ened yo­ghurt, but if you only have sweet­ened on hand, then halve the quan­tity of honey or sugar used in the cus­tard.

Prepa­ra­tion time: 20 min­utes Bak­ing time: 50 min­utes Serves 8-10

Muesli base

50g but­ter

1 tbsp honey

1 3⁄ cups (about 200g) toasted muesli* –

4

I used home­made muesli con­tain­ing oats, co­conut, seeds and nuts

1 tsp ground ginger

Pinch of salt

Yo­ghurt cus­tard

500g thick Greek-style unsweet­ened yo­ghurt

3 eggs

4 tbsp honey or 1⁄ cup (70g) sugar

3

1 tbsp flour

1 tsp vanilla ex­tract

Zest of one orange

* If toasted muesli is not avail­able use 1 cup rolled oats, 1⁄ cup des­ic­cated co­conut

2 and 1⁄ cup sun­flower and/or pump­kin

4 seeds

Pre­heat the oven to 180C (160C fan forced). Grease a 25cm glass or ce­ramic tart dish.

Pre­pare the base. Place the but­ter and honey into a saucepan and gen­tly melt to­gether. Re­move from the heat.

Place the toasted muesli, ground ginger and salt into a food pro­ces­sor and process un­til roughly ground. Add the melted but­ter and honey and pulse un­til com­bined.

Tip the base mix­ture into the tart dish and use your fin­gers and/or the back of a spoon to evenly press into the base and 3cm up the sides of the dish. Smooth off the edge so it is an even height around the dish.

Bake for 10 min­utes to pre-cook the base – this step can be skipped, but it does make for a crispier base.

Clean the food pro­ces­sor bowl and use again to blend the yo­ghurt, eggs, honey/sugar, flour, vanilla and orange zest un­til smooth, mak­ing sure the sugar is dis­solved, if us­ing.

Pour the yo­ghurt mix­ture over the hot pre-cooked base. Bake for 35-40 min­utes un­til just set – a lit­tle wob­ble is OK as the cus­tard will set as it cools.

Once the tart is cool, place in the fridge to chill. Serve wedges of the tart with roasted rhubarb (or other stewed fruit) on the side. Keep in the fridge and con­sume within 3 days.

Ni­cola Gal­loway is an award-win­ning cook­book au­thor, sour­dough bread tu­tor and home­grown en­thu­si­ast. home­grown-kitchen.co.nz

NI­COLA GAL­LOWAY

This yo­ghurt tart, served with roast rhubarb, is a lighter take on baked cheese­cake.

NI­COLA GAL­LOWAY

Roast­ing rhubarb con­cen­trates the flavours, with the added bonus that less sugar can be used, com­pared to stew­ing.

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