If you like rhubarb as much as I do you’ll love this buttery melt in the mouth tart. Serve it with some clotted cream or ice cream if you like although I like it as it is.
For the Rhubarb
- 800g Rhubarb, washed and cut into 2cm pieces
- 80g sugar
For the Pastry
- 250g plain flour
- 125g unsalted butter, softened
- 60g icing sugar
- 1 large egg yolk
- Pinch of salt
For the Filling
- 2 large eggs
- 60g sugar
- 1 tsp vanilla essence
- 150g crème fraîche
- 50g low fat Quark
- 2 tbsp corn flour
- A little icing sugar to dust
- Put the cut rhubarb pieces into a saucepan and sprinkle with the sugar. Leave to macerate for 30 minutes then cook over a low heat for 5 minutes. Drain the rhubarb in a colander and set aside.
- For the pastry, place the flour, butter, sugar, egg yolk and salt into a large bowl. Using an electric hand mixer on a low speed combine all the ingredients then turn the mixer on high and beat until you have a smooth dough.
- Wrap the dough into cling film and refrigerate for 30 minutes.
- Preheat the oven to 220C/200C fan. Grease and line a 25cm loose-bottomed, fluted tart tin with baking parchment.
- Roll out the pastry and use to line the tart tin. Prick the pastry base several times with a fork and bake the tart case for 10 minutes.
- Meanwhile make the filling. In a bowl beat together the eggs, sugar, vanilla essence, crème fraîche and quark. Sift over the corn flour and stir until combined.
- Remove the tin from the oven and reduce the oven temperature to 190C/170C fan.
- Spoon the rhubarb pieces over the pastry case and pour over the crème fraîche filling.
- Continue to bake the tart for a further 30 – 35 minutes until golden brown.
- Remove the tart from the oven and leave to cool in the tin for 5 minutes before placing the tart onto a cooling rack to leave to cool completely before dusting with the icing sugar.
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