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Rhubarb tart with vanilla ice cream

  • serves 6
  • A little effort

This make-ahead rhubarb tart with vanilla ice cream comes from Angela Hartnett's Café Murano and makes for a great dinner party or Sunday lunch dessert. The tart rhubarb and slightly bitter almond work really well with the sweet, creamy ice cream.

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Ingredients

  • plain flour 250g
  • golden caster sugar 75g
  • butter 125g, chilled and diced
  • egg 1 large, lightly beaten

filling

  • eggs 2
  • granulated sugar 150g
  • plain flour 3 tbsp
  • almond extract ¼ tsp
  • rhubarb 300g
  • vanilla ice cream to serve

crumble topping

  • soft brown sugar 100g
  • plain flour 75g
  • ground nutmeg ½ tsp
  • butter 15g, chilled and cut into pieces

Method

  • Step 1

    To make the pastry, mix the flour and sugar together in a bowl. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Pour in the beaten egg and mix well, but don’t overwork the mixture. (Add a splash of cold water if you need to bring it together.) Gently bring it together then wrap in clingfilm and leave to rest in the fridge for at least 30 minutes. Roll out to 20p thickness on a floured surface and use to line a shallow 23-24cm tart case. Chill for another 20 minutes. Heat the oven to 190c/fan 170c/gas 5.

  • Step 2

    To make the filling, beat the eggs with electric beaters until light. Beat in the granulated sugar, flour and the almond extract until smooth. Stir in the rhubarb. Spoon the mix into the case.

  • Step 3

    To make the topping, rub the butter into the flour until the mixture resembles coarse crumbs. Mix in the brown sugar and the nutmeg. Sprinkle over top of the tart.

  • Step 4

    Bake for 40-45 minutes or until pastry is golden brown and filling is set in centre. Serve just warm with vanilla ice cream.

Nutritional Information

  • Kcals 484
  • Fat 17.2g
  • Carbs 76.4g
  • Fibre 3.2g
  • Protein 7.6g
  • Salt 0.4g
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