Roast Rhubarb, Cardamom Crème Pâtissière & Pistachio Tart

We had the pleasure of shooting the cover shot for ‘The Rare Brands Market’ new seasonal magazine ‘Food Stories’ with the lovely Jenny of the inspirational chutney brand ‘Rubies in the Rubble’.

With produce in abundance & a no waste policy of both these awesome brands we made a couple of recipes, then ate them of course!

Rhubarb Tart3

Roast Rhubarb, Cardamom Crème Pâtissière & Pistachio Tart


Sweet Pastry

250g plain flour

120g butter

85g sugar

1 large egg

Cardamom Crème Pâtissière

420ml whole milk

10 cardamom pods

6 egg yolks

90g sugar

2 tbsp flour

2 tsp corn flour

1 tsp vanilla extract

Roast Rhubarb

400g rhubarb

70g sugar

2 cinnamon sticks

4 star anise

Crushed Pistachios to serve

Serves 8

Preparation time: 30 minutes

Cooking time: 35 minutes


Preheat oven to 180C.

For the pastry, mix plain flour & butter in a food processor followed by the sugar. Add the egg & pulse until it forms a firm dough, you may need to add a splash of cold water. Wrap in cling film & press flat. Chill in refrigerator for 20 minutes.

On a lightly floured surface, roll out pastry to the thickness of a 50 pence piece & shape so that it will fit a 36cm x 12cm (or similar) rectangular pastry tin.

Roll pastry up around the rolling pin, then gently unroll it over the pastry tin. Lightly press the pastry into the tin & trim excess pastry from around tin leaving 2cm overhanging.

Using a fork gently tap all over the pastry base careful not to go all the way through. Line with a sheet of parchment paper & fill with blind baking beans.

Bake for 10 minutes then remove parchment & beans. Bake for a further 10 minutes or until lightly golden.

Allow to cool a little then trim off excess pastry.

For the cardamom crème patissiere, bring milk & bruised cardamom seeds to the boil then remove from heat. In a metal bowl, beat egg yokes lightly. Add the sugar, flour & corn flour and beat until combined.

Pour sieved milk over eggs & fully mix then place back in the pan over a low heat stirring continuously until it has thickened.  Allow to cool for 10 minutes with a piece cling film pressed against the surface so it doesn’t form a skin.

Carefully pour crème patissiere into the pastry case & tap down so it is nice & level, leaving ½ cm of pastry showing.

Preheat oven to 200C & parchment line a baking tin.

Trim bottom ends off the Rhubarb. Hold a piece of rhubarb over the width of the tart & measure the width just inside the pastry. Cut & use this piece to cut the correct size for the rest of the Rhubarb. Try to only use the red parts. Slice each stick down the middle long way & rinse in a colander.

Place rhubarb in the baking tray rounded side up & sprinkle with sugar, cinnamon sticks & star anise. Bake for 10-12 minutes or until tender.

Allow to cool, then carefully place the rhubarb along the length of the tart using a palette knife.

Remove from pastry tin & serve with crushed peeled pistachio’s.  Enjoy! x













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