Recipe

Rhubarb and walnut tart

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

  • 20 mins preparation
  • 45 mins cooking
  • Serves 8
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Ingredients

  • 6 stems rhubarb (450g), washed
  • ¼ cup (60ml) water
  • ¼ cup (60ml) orange juice
  • ½ cup (110g) firmly packed brown sugar
  • ½ teaspoon ground cardamom
  • 1 teaspoon finely grated orange rind
  • cooking-oil spray
  • 3 cups (300g) walnuts
  • 4 fresh dates (80g), pitted
  • 1 tablespoon coconut oil, melted
  • 1 egg white
Honey crème patissiere
  • 1 vanilla bean
  • 2 cups (500ml) milk
  • 4 egg yolks
  • 1/4 cup (115g) honey
  • 1/3 cup (50g) white spelt flour
  • 1 tablespoon cornflour (cornstarch)

Method

  • 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.

Notes

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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