French Style Rhubarb Tart

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

almond extract

🥗Healthier: vanilla extract

💰Cheaper: none

Vanilla extract is more commonly available.

Prepare the ingredients for the pastry: 230 grams plain flour, 75 grams icing sugar, 60 grams ground almonds, 1 medium egg, 130 grams unsalted butter, and a pinch of salt.

In a bowl, use a hand mixer to whisk the softened butter until creamy.

Add the icing sugar and mix with a spatula to prevent dust before using the hand mixer to cream them together.

Add the egg and mix until combined, noting that it may curdle slightly.

Sprinkle in the pinch of salt and mix in the ground almonds.

Gradually add the flour, mixing on low speed until it begins to clump together into a dough.

Wrap the dough in plastic wrap, flatten it into a disc, and chill in the fridge for 1 hour.

Preheat the oven to 190°C (375°F).

Roll out the chilled dough to fit an 8-inch tart pan, then press it into the pan and trim the excess.

Prick the surface of the pastry with a fork and bake in the oven for 10 minutes.

Remove the tart crust from the oven and allow it to cool.

Prepare the almond filling by whisking together 1 medium egg, 60 grams melted butter, and the seeds from 1 vanilla pod in a bowl.

Add 70 grams Demerara sugar and 0.25 teaspoon salt, whisking until combined.

Fold in 70 grams ground almonds until mixed well.

Spread the almond filling over the cooled tart crust.

Arrange about 4 stalks of rhubarb on top of the almond filling in a decorative pattern.

Bake the tart in the oven for 30-40 minutes until firm and the rhubarb is cooked through.

Once baked, allow the tart to cool completely before serving.

Optionally, brush melted apricot jam over the top for a sheen before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens