Rhubarb Cream Tart Food

FRENCH RHUBARB TART

Steps:

• Cut the rhubarb into 10.5cm batons, using pieces that are roughly the same width. Put the vanilla pod, sugar, lemon juice and 300ml water (or enough to just cover the rhubarb) in a wide frying pan or shallow casserole set over a low heat. Once the sugar has dissolved, add the rhubarb and simmer for 5 mins. Remove from the heat and leave to cool in the syrup, preferably overnight, or for at least 1 hr. This way your rhubarb should be perfectly cooked, but still hold its shape.
• To make the pastry, put the flour, almonds, sugar and butter in a food processor. Blitz until the mixture resembles breadcrumbs. While the motor is running, add the egg yolk and dribble in 1-2 tbsp cold water. Tip onto a work surface and knead briefly to bring the mixture together to form a dough. Wrap in cling film and chill for 30 mins.
• While your pastry chills, make the crème patisserie. Heat the milk and reserved vanilla seeds in a pan set over a medium heat until nearly boiling. Meanwhile, whisk the egg yolks, sugar and flours together in a large bowl until pale. Continue whisking while you pour the hot milk over the egg mixture. Wipe out the saucepan and strain the liquid back into the pan through a sieve. Set over a medium-low heat and stir continuously until the mixture has a thick custard consistency. Scrape into a clean bowl, cover the surface with cling film to prevent a skin from forming and chill for at least 1 hr or up to 2 days.
• Remove the pastry from the fridge. If it is a little hard, leave it at room temperature to soften for 10 mins or so. Roll out to 1mm thick on a lightly floured surface. Use the pastry to line a 12 x 35cm fluted rectangular tart tin, making sure you press the pastry into the fluted edges (you can use the blunt end of a knife to help you do this). Leave any excess pastry overhanging. Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge, line with baking parchment and fill with baking beans. Blind-bake for 20 mins, then remove the parchment and beans, and continue baking for 8 mins more until pale golden and biscuity. Use a sharp serrated knife to trim off the overhanging pastry to give you a clean edge. Cool in the tin.
• Remove the rhubarb pieces from their syrup and set aside. Return the syrup to the hob and boil until thick and sticky. Leave to cool slightly. To finish the crème patisserie, whisk the cream until it holds soft peaks and fold this into the chilled mixture. This is easier if you start by beating in a little cream and then folding in the remaining.
• Remove the pastry case from the tin and put on a plate. Fill with the crème patisserie and smooth over the surface. Carefully line up the rhubarb down the length of the tart case, trying to fit them in quite snugly. Use a pastry brush to glaze the tart with the rhubarb syrup. Chill for 30 mins before serving. This tart will keep for 3 days in the fridge, however it is best eaten on the day it is made.

STRAWBERRY RHUBARB CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the same with the strawberries. Pour mixture into pie crust. Place second crust on top being sure to cut slits into it to vent steam. Brush egg white on top crust.
• Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and crust is golden.

CREAMY RHUBARB TARTS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Roll the pastry out thinly and, using a plate or cutter, cut out 4 circles about 14cm in diameter. Use a slightly smaller cutter to cut a circle out of the middle and trim away the outside border, reserving these trimmings.
• Lay the 4 circles on a baking sheet, prick all over with a fork and brush the edges with egg. Use the pastry trimmings to make a border around the edge like a vol-au-vent and press down gently with your thumb. Chill until needed. This can be done up to 1 day ahead or frozen for up to 1 month.
• In a small bowl, mix the demerara sugar with the crème fraîche and spread a thin amount over the base of each tart. Neatly arrange slices of rhubarb, overlapping in a floral pattern, over the crème fraîche, then dust generously with icing sugar. Bake the tarts for 20 mins until puffed up and golden. Leave to rest for a few mins and eat warm with a scoop of ice cream, if you like.

RHUBARB CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
• Bake in preheated oven for 50 to 60 minutes.

RHUBARB CREAM TART

Steps:

• Heat oven to 350°F. Butter spingform pan, 9x3 inches, or 9-inch square pan. Mix 1 1/2 cups flour and the brown sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Reserve 1/2 cup mixture for topping. Press remaining mixture on bottom and 1 1/2 inches up side of pan. Bake 15 minutes or until golden brown and set.
• Beat eggs with electric mixer on high speed 1 minute until lemon colored. Beat in sugar, 2 tablespoons flour, the salt and half-and-half. Sprinkle rhubarb over warm crust. Pour egg mixture over rhubarb. Add hazelnuts to reserved crumbly mixture; sprinkle over top.
• Bake 40 to 45 minutes or until set and knife inserted in center comes out clean. Cool at least 2 hours before serving. Run metal spatula along side of tart to loosen; remove side of pan. Store covered in refrigerator.

RHUBARB TARTS

Steps:

• Combine the first 5 ingredients in a medium pot. Set over medium to medium-high heat, bring to a gentle simmer, and simmer until it thickens and the rhubarb is just tender, about 3 to 4 minutes. Cool this mixture to room temperature. Preheat the oven to 350 degrees F. Set the tart shells on a parchment paper-lined baking sheet. Fill the tarts with the rhubarb mixture. Bake 30 minutes, or until rims of the tarts are golden brown. Cool to room temperature. Serve as is or, if desired, top each with a little whipped cream and a mint sprig garnish. Note: 6 to 7 medium-sized rhubarb stalks should yield the 3 cups of diced rhubarb needed in this recipe. Diced means to cut into small 1/4" to 1/2" cubes. Ready to use frozen tart shells are available in the frozen foods aisle.

STRAWBERRY RHUBARB CREAM

Steps:

• In a small saucepan, combine the rhubarb, 2 tablespoons sugar and water. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until tender, about 10 minutes. Transfer to a small bowl; cool to room temperature., Place strawberries and remaining sugar in a food processor; cover and process until pureed. Stir into rhubarb mixture. Fold in whipped cream. Spoon into 2 parfait glasses or dessert dishes. Cover and refrigerate until chilled. Garnish with additional berries if desired.

RHUBARB CHEESECAKE TART

Steps:

• Heat oven to 425°F.
• Beat butter and 1/3 cup granulated sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch springform pan.
• Beat cream cheese and 1/3 cup of the remaining granulated sugar with mixer until blended. Add egg and vanilla; mix well. Spread over crust. Combine remaining granulated sugar and spices; toss with rhubarb in large bowl. Spoon over cream cheese layer. Bake 10 min.
• Reduce oven temperature to 375°F; bake tart 40 min. or until centre is almost set. Cool completely. Run knife around rim of pan to loosen tart; remove rim. Sift icing sugar over tart just before serving.

STRAWBERRY-RHUBARB CREAM CHEESE TARTS

Steps:

• Preheat oven to 350°. In a small bowl, mix flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide into five portions. Press dough onto bottom and up sides of five ungreased 4-in. fluted tart pans with removable bottoms; place on a baking sheet., For cream cheese filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Divide evenly among pastries., For strawberry-rhubarb filling, in a large saucepan, mix sugar and cornstarch. Stir in strawberries and rhubarb; bring to a boil. Cook and stir 2 minutes or until thickened; spoon over cream cheese mixture. Bake 25-30 minutes or until filling is set. Cool on a wire rack 1 hour., For drizzle, in a small saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat and transfer to a small bowl; stir in rum. Press waxed paper onto surface of cream mixture. Cool to room temperature., Sprinkle almonds over tarts; drizzle with cream mixture. Refrigerate at least 1 hour before serving.

RHUBARB TART

Steps:

• Heat oven to 375*.
• Trim and cut rhubarb into 3/4" long pieces, place in a shallow ovenproof dish and pour the sugar over the rhubarb and toss it all together so the sugar's well dispersed. Cover with foil and bake about 45 min or until tender. When you remove the rhubarb, slip a baking sheet in the oven. When rhubarb is cool, strain and reserve juice.
• Meanwhile, make the pastry. Using a food processor, mix the dry ingredients, then add butter and cheese and pulse to make a crumbly mixture. Bind with the cream, pulsing sparingly. Let pastry rest in the refridgerator at least 20 min before lining your tart pan. After you've rolled the pastry out between plastic wrap and lined the pan with it, put it back in the refriderator for another 20 minute
• Remove from refridgerator and line with foil. Fill pastry shell with dry or baking beans and put on the sheet in the oven for 15 minute.
• Gingerly remove beans and foil, keeping in mind their heat, and cook a further 5 min or until it's turning golden brown and is cooked through. Leave to coolon a wire rack.
• When you want to assemble the tart (you cando the steps above a good couple days in advance, though keep cooked and colled flan case in an airtight container), reduce about 6 tbsp of the juice to a syrup by boiling it robustly in a small saucepan. Don't leave the pan unattended, though, as the juices will become thickly syrupy in a matter of minutes.
• Now for the filling: using a whis, soften the cream cheese, then add the cream, whipping until it has mixed well and thickened slightly. Take care not to overbeat - this must be volumptuous and undulating. Add the sugar and muscat or rum, stir to a soft marscapone consistency, then fill the pastry shell with it. Top with the strained rhubarb pieces, then drizzle over your puce-pink glaze.

RHUBARB TART

Steps:

• For crust:
• Mix flour and salt in processor. Add butter and cut in, using off/on turns, until mixture resembles coarse meal. Add sugar and egg yolks and process briefly to blend. Add 2 tablespoons water and process just until moist clumps form. If dough is dry, add more water by teaspoonfuls to moisten. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until dough is firm enough to roll, about 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling.)
• Preheat oven to 350°F. Roll out dough disk on floured surface 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim crust overhang to 1/4 inch. Fold overhang in, creating double-thick sides. Freeze tart crust 15 minutes.
• Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake until crust is golden brown, piercing with fork if bubbles form, about 15 minutes. Brush crust with jam and bake until jam is set, about 5 minutes more. Transfer pan to rack and cool.
• For filling:
• Combine sugar and water in heavy large skillet over low heat. Stir until sugar dissolves. Add lemon peel and cinnamon stick. Increase heat and bring to boil. Add rhubarb and bring to boil. Reduce heat to medium-low. Cover pan and simmer until rhubarb is just beginning to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely.
• Using slotted spoon, remove rhubarb from cooking liquid and arrange in concentric circles in crust. Strain cooking liquid into heavy small saucepan. Boil liquid until reduced to 1/4 cup, about 5 minutes. Cool syrup completely. Spoon syrup over rhubarb. (Can be prepared 6 hours ahead. Let stand at room temperature.)

RHUBARB TART

Steps:

• On a lightly floured piece of parchment paper, roll out the dough to a 12-inch square, about 1/8 inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch square fluted tart pan with a removable bottom, pressing into corners. Using a sharp knife or a rolling pin, trim dough flush with pan. Prick the bottom of the dough all over with a fork. Chill tart shell until firm, about 30 minutes.
• Preheat the oven to 350°F. Line chilled shell with parchment, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, 20 to 25 minutes. Remove parchment and weights; continue baking until crust is deep golden brown all over, 10 to 15 minutes. Cool completely on a rack.
• Stir together 1 1/2 cups water, 1 1/2 cups sugar, vanilla bean and seeds, and beet (if using) in a large skillet. Cook over medium-high heat, stirring occasionally, until the sugar is completely dissolved and the mixture comes to a boil. Add rhubarb; turn off heat. Cover, and let stand until the rhubarb is tender and gives only slight resistance when pierced with the tip of a sharp paring knife, about 20 minutes.
• Carefully remove the rhubarb from the skillet with a slotted spoon, and spread it in a single layer in a baking pan lined with several layers of paper towels. Strain 1 cup of poaching liquid into a medium skillet. Cook over high heat until the syrup has thickened to a glaze, about 10 minutes; set aside until cool.
• Combine cream cheese, remaining 2 tablespoons sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth. Add sour cream, and beat until mixture is very smooth.
• Using an offset spatula, spread cream-cheese mixture evenly over the bottom of the cooled crust. Carefully arrange the poached rhubarb on top of the cream-cheese mixture, and drizzle with the reserved cooled syrup. Chill tart in the refrigerator, loosely covered with plastic wrap, until ready to serve, up to 4 hours.
• Cream-Cheese Tart Dough
• Place flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse several times to combine. Add the butter, and pulse until pieces are the size of peas. Add the cream cheese, and pulse until mixture resembles coarse crumbs.
• Turn out the dough onto a piece of plastic wrap; use the plastic to help bring the dough together into a ball. Flatten to form a square, and wrap well with plastic. Chill the dough for at least 1 hour and up to 1 day before using.
• Rhubarb Tart how-to
• Adding a sliced beet to the poaching liquid helps the rhubarb take on a rosier hue; the vanilla bean adds an extra note of flavor.

RHUBARB CREAM TART

Steps:

• Heat oven to 350ºF.
• Butter spingform pan, 9x3 inches, or 9-inch square pan.
• Mix 1 1/2 cups flour and the brown sugar in medium bowl.
• Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.
• Reserve 1/2 cup mixture for topping.
• Press remaining mixture on bottom and 1 1/2 inches up side of pan.
• Bake 15 minutes or until golden brown and set.
• Beat eggs with electric mixer on high speed 1 minute until lemon colored.
• Beat in sugar, 2 tablespoons flour, the salt and half-and-half.
• Sprinkle rhubarb over warm crust. Pour egg mixture over rhubarb.
• Add hazelnuts to reserved crumbly mixture; sprinkle over top.
• Bake 40 to 45 minutes or until set and knife inserted in center comes out clean.
• Cool at least 2 hours before serving.
• Run metal spatula along side of tart to loosen; remove side of pan.
• Store covered in refrigerator.

RHUBARB TART

Steps:

• Mix flour, salt and powdered sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolks and process briefly to blend. Add enough water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 12-inch diameter round. Transfer to 9inch diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch. Fold overhang in, creating double thick sides. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden brown, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack. Brush crust with jam. Cool completely. Combine sugar, water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over medium heat. Stir until sugar dissolves. Bring to boil. Add rhubarb and bring to boil. Reduce heat to medium low. Cover pan and simmer until rhubarb begins to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely. Using slotted spoon, remove rhubarb from cooking liquid and arrange decoratively in crust. Boil cooking liquid until reduced to glaze consistency. Brush glaze over rhubarb.;