Rhubarb And White Chocolate Lattice Tart Recipes
VANILLA-RHUBARB TART
A layer of robust, jammy rhubarb in this tart highlights the warm vanilla bean. The gorgeous herringbone design makes it an ideal dessert for special occasions and parties.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield 1 tart
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment. On a lightly floured surface, roll out dough to a 10-by-13-inch rectangle, about 1/8 inch thick. Transfer to prepared sheet and refrigerate 15 minutes.
- Meanwhile, whisk together granulated sugar, cornstarch, and salt. Using your fingers, work vanilla seeds through mixture evenly. Add rhubarb and lemon juice; stir to combine.
- Arrange rhubarb mixture over dough, in a herringbone pattern if desired, leaving a 1 inch border. Fold edges of dough over to partially cover rhubarb. Brush crust with egg, sprinkle with sanding sugar, and bake until bubbling in center, 45 to 50 minutes.
- Using a pastry brush, spread bubbling juices over rhubarb to glaze. Let cool at least 30 minutes. Tart can be stored, tented with foil , at room temperature up to 1 day.
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- To make the pastry dough, put the flour and butter in a food processor and blitz until it resembles breadcrumbs. Add the icing sugar and pulse until combined, then add the egg yolks (reserve the whites for the filling). Pulse until the mixture comes together, adding a tablespoon of cold water if the pastry seems dry. Shape into a disc, wrap and chill for a minimum of 30 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the rhubarb pieces in a roasting tin and sprinkle over the sugar. Toss to coat. Cover the tin with foil and roast in the oven for 15-20 minutes, removing the foil for the final 5 minutes. The rhubarb should be soft and the sugar sticky. Set aside to cool completely.
- Roll out the pastry to 3mm thick on a floured surface, then use it to line a deep 21cm fluted tart tin, leaving any excess hanging over the sides. Prick the base, place on a baking tray and put in the freezer for 10 minutes. Line the tart case with crumpled baking paper and fill with baking beans. Bake for 20-25 minutes, then remove the baking paper and beans. Return to the oven for another 5 minutes until the pastry is set and golden. Leave to cool, then trim the excess.
- For the filling, break the chocolate into pieces and put in a heatproof bowl with the scraped vanilla seeds and nutmeg. Set over a pan of just simmering water, making sure the water doesn’t touch the bowl, and leave the chocolate to melt. Stir gently to combine, then set aside to cool to room temperature.
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