Rhubarb and walnut tart

Vibrant rhubarb creates a striking and delicious topping that balances perfectly with its crème patissiere filling and nutty walnut base.
1H 5M


Honey crème patissiere


1.Make honey crème pâtissière.
2.Meanwhile, preheat oven to 180°C/350°F.
3.Trim ends of rhubarb; cut stems into 12cm (4¾in) lengths. Place rhubarb in a medium ovenproof dish with the water, juice, sugar, cardamom and rind; stir to coat. Roast for 15 minutes; cool. Refrigerate until cold.
4.Coat a 12.5cm x 35cm (5in x 14in) loose-based tart tin with cooking-oil spray. Process walnuts and dates to a fine crumb. Add melted coconut oil and egg white; pulse to combine. Press crumb mixture evenly over base and side of tart tin; bake for 10 minutes. Cool in tin. Remove from tin; place on a platter.
5.Spoon crème pâtissière into tart case; top with rhubarb, drizzle with rhubarb juices.

Honey crème patissière

6.Split vanilla bean lengthways; scrape out seeds. Place vanilla seeds and been, and milk in a small saucepan; bring to the boil over a medium heat. Stand for 5 minutes.
7.Whisk egg yolks, honey and flours in a medium saucepan over medium heat. Gradually whisk in strained hot milk; cook, stirring, for 5 minutes or until mixture boils and thickens.
8.Transfer to a medium heatproof bowl; cover surface directly with plastic wrap. Cool for 20 minutes (see tips). Refrigerate until cold.

If the crème pâtissière is lumpy after cooking, push it through a fine sieve.

To cool crème pâtissière quickly, place the bowl over a larger bowl filled with iced water, then stir frequently until cooled.

Unused egg whites can be kept to make meringue or added to omelettes and frittatas; refrigerate, covered, for up to 3 days or place in a small airtight container and freeze for up to 3 months.

You can also top this tart with roasted pears or fresh raspberries.


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