Rhubarb and saffron cream tart
- April 2012
- Serves 10
- Takes 50 min to make, 1 hour 10 min to cook, plus cooling and chilling
This elegant dessert is a twist on the classic rhubarb and custard combination, using aromatic saffron cream and zesty rhubarb to create a stunning looking pud that tastes divine.
- 35g (20.8g saturated)
- 34.1g (16g sugars)
- 400g trimmed rhubarb, sliced into 4cm pieces
- 90g soft light brown sugar, plus a little extra to taste
- Grated zest of 1 orange
- 400ml double cream
- 4 tbsp golden syrup
- ¼ tsp saffron threads
- 2 medium free-range eggs and 2 yolks
For the pastry
- 260g plain flour, plus extra for dusting
- ½ tsp fine sea salt
- 130g unsalted cold butter, diced
- 3-4 tbsp iced water
- To start the filling, mix the rhubarb, sugar and orange zest in ?a bowl, then set aside. Preheat the oven to 180°C/fan160°C/gas 4.
- To make the pastry, sift the flour into a large bowl with the salt. Add the butter and rub between your fingertips until you have a fine breadcrumb texture (or pulse the mixture in a food processor). Add enough iced water for the mixture to clump together. Bring together with your hands, knead lightly, then form into a disc. Wrap in cling film and chill for 20 minutes in the fridge.
- Spoon the rhubarb in a single layer into a shallow roasting tray (including any sugar from the bowl), add 2 tbsp water and bake for 20 minutes until softened and releasing its juices. Taste and, if too tart, add a little more sugar. Remove and carefully transfer with a slotted spoon to a plate to cool (discard the juices or reserve to drizzle over the tart).
- Roll out the pastry on a lightly floured surface to line a 23cm x 3.5cm fluted loose-bottomed tart tin. Press into the fluted sides with your fingertips and trim any excess. Prick the base all over with a fork, then chill again for 20 minutes. Preheat a baking sheet in the oven to 220°C/fan200°C/gas 7.
- Fill the pastry case with baking paper and baking beans or rice. Blind-bake for 12 minutes, then remove the paper and beans/rice and cook for 5 minutes more or until golden and sandy. Remove and set to one side. Turn down the oven to 180°C/fan160°C/gas 4.
- Pour the cream and syrup into a pan, then add the saffron. Bring just to the boil, then set aside for 20 minutes. Whisk the eggs and yolks in a bowl, then whisk in the saffron cream.
- Spoon the cooled rhubarb evenly over the pastry base, then pour over the custard. Transfer to the oven and bake for 30 minutes until just set. Allow to cool before serving.
The saffron is optional. Not a fan? Leave it out.
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