This light, springy dessert is seated upon flaky puff pastry dough. Rhubarb slices bejewel the pastry that is made rich with a creme fraiche sauce.
By Simone Van Den Berg
Creamy Rhubarb Tarts
This light, springy dessert is seated upon flaky puff pastry dough. Rhubarb slices bejewel the pastry that is made rich with a creme fraiche sauce. adapted from BBC Good Food
Author: Simone Van Den Berg
Recipe Type: Dessert
- 4 sheets puff pastry (we have squares here that are already the right size)
- 1 egg (beaten)
- 1 tablespoon cane sugar
- 1 tablespoon creme fraiche
- 2 sticks rhubarb (thinly sliced at an angle)
- 2 tablespoons icing sugar
- Heat oven to 220C/fan 200C/gas 7. Thaw the puff pastry squares if you have them or if you’re using a block of pastry roll out and cut into the desired shape. You can use round or squares
- Lay your pastry on a baking sheet, prick all over with a fork and brush the edges with the whiskes egg. If using squares score a border of 1 cm on the inside of the pastry not cutting all the way through. Whisk your creme fraiche and the cane sugar together and spread a thin layer at the bottom of the tarts. Lay out your rhubard slices neatly within the borders of your cuts. Use whatever shape or pattern you want.
- Bake the tarts for 20 minutes until puffed up and golden. Leave to rest for a few minutes and eat warm with either some extra of the creme fraiche or a scoop of icecream
- Totally loved this recipe. The rhubarb is still quite tart so it’s best eaten with something like the creme fraiche so I made some extra as it goes together brilliantly!