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  /  Dessert   /  Chef Eunice Power’s Rhubarb and Crème Fraiche Tart

Chef Eunice Power’s Rhubarb and Crème Fraiche Tart

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By Irish Yogurts Clonakilty

Rhubarb and crème fraiche tart By Irish Yogurts Clonakilty

Prep Time:5 min
Total Time:5 min
Category:Dessert
Method
  • Lightly butter a 23cm (9 inch) tart tin and put it in the fridge. Put the flour and icing sugar in a food processor and aerate with a couple of quick on/off pulses.
  • Add the butter and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water (if necessary) and process until the pastry just draws together.
  • Turn it out on to a lightly floured work surface and knead briefly to form a flat round. Wrap the pastry in cling film and chill for at least 20 minutes before rolling out.
  • Pre-heat an oven to 190C/Gas 5. Roll out to a round at least 5cm (2 inches) larger than the tin.
  • Wrap the pastry around the rolling pin, lift into place and unroll loosely over the chilled tin.
  • Gently lift and press the pastry into the tin to line, then roll the pin over the top of the tin to trim off the excess pastry.
  • Line the chilled pastry case with baking parchment, fill with baking beans and cook for 10 minutes. Carefully remove the beans and paper and cook for another 10 minutes or a little longer, until a light biscuit brown colour.
  • Turn down the oven temperature to 140C.
  • For the Rhubarb- This can be done beforehand
  • Set the oven to 150C.
  • Cut the rhubarb into 10cm lengths. Place in a roasting tin. Mix the vanilla seeds with sugar and sprinkle over the rhubarb and roast in the oven until the rhubarb is tender- about 20 minutes.
  • For the Filling
  • Whisk the egg yolks and sugar in a bowl with a metal whisk until smooth, fold in the créme fraiche. Pour into the pastry case.
  • Lay the rhubarb on top.
  • Bake in the oven for 40-45 minutes, or until just set. The custard should still be fairly wobbly in the middle, as it will continue to set as it cools.
  • Remove from the oven and allow to cool before cutting and serving. Serve with softly whipped cream.
Ingredients
    For the Pastry
  • 175g plain flour, sifted.
  • 50g icing sugar
  • 100g very cold butter, cut into cubes
  • 1 egg yolk plus a tablespoon of iced water
  • For the Filling
  • 3 egg yolks.
  • 75g caster sugar
  • 250mls Irish Yogurts Clonakilty Half Fat Crème Fraîche
  • ½ vanilla pod
  • For the Rhubarb
  • 500g Rhubarb
  • 150g sugar
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