Rhubarb tart with white chocolate

Rhubarb tart with white chocolate

We know spring is long gone and rhubarb season is over, but we could not resist temptation of not posting a Rhubarb tart recipe that we tried few month ago, while rhubarb was still in vogue.
Of course, we all agree that summer is the perfect time to make colourful fruit tarts, cakes and pies.

However, from time to time we need a bit of a change, that’s why we decided to post something different this week. The best time to enjoy rhubarb is without a question during spring, when is the prime season of this amazing plant. 

Although rhubarb is not considered a fruit, it is used mostly for desserts and often in combination with strawberries.

Usually, the stalks are cooked with sugar and used in pies, tarts, crumbles and other similar treats. A little advice: always buy rhubarb in season, when you can find crisp and firm, plump stalks with fresh green leaves and beautiful colour. 

Very important to remember: the leaves contain a poison, so they should be removed and discarded before cooking

So, here is a beautifully coloured and really delicious Rhubarb tart with white chocolate for extra flavour, texture and richness.

Ingredients for Rhubarb Tart:

• 225 g softened unsalted butter
• 180 g sugar
• 2 eggs
• 1 tsp of vanilla extract
• 290 g all purpose flour, sifted
• 1 tsp baking powder
• 1/4 tsp salt
• 1 dl crème fraîche 18%
• 150 g white chocolate chips
• 100 g rhubarb (use only the stalks as the leaves are poisonous)
• 1 tbsp sanding sugar
• butter or oil for greasing the baking form

How to make Rhubarb Tart:

•  Preheat the oven to 180  ℃. Meanwhile, grease a 24 cm diameter tart form or springform pan.
•  In a large bowl, mix the butter, sugar and vanilla extract. Add the eggs one at a time and mix well until incorporated, before adding the next one.
•  In a different bowl, sift flour and baking powder. Add the salt and the crème fraîche and mix using a spoon. When the mixture resembles to dough, add the white chocolate chips and whisk until the composition is uniform.
•  Combine the above dough with the butter-sugar-eggs mixture and mix well.
•  Add the composition to the prepared springform pan or tart form.
•  Cut the rhubarb in 10 cm length pieces and place them on top of the dough mixture, in circular pattern. Push them gently with your finger tip into the dough. Sprinkle with sanding sugar.
•  Bake it for ca. 45 mins or until the top has a nice golden colour.
•  After removing from oven, wait until it cool down before you cut it. And voila! The beautiful coloured Rhubarb Tart is ready!
• Serve with plain vanilla ice cream.

See other desserts here