Tart rhubarb and sweet white chocolate is a delicious flavour pairing, and one I will keep returning to for the duration of the rhubarb season. In this bake I’ve applied the combination to a classic frangipane tart, using rhubarb compote in place of jam, and a filling studded with chocolate chunks and flavoured with cardamom. It’s a winner, and in my opinion, better than the standard strawberry variety (controversial).
Ingredients (enough for one 7.5 inch wide/ roughly 2 inch deep tart tin- serves 8)
For the pastry (there will be some leftover which will freeze well)
- 250g plain flour
- 140g unsalted butter
- pinch salt
- 30g caster sugar
- 2 egg yolks
For the rhubarb filling
- 400g rhubarb, sliced into 2 inch batons
- juice and zest 1 orange
- 30g caster sugar
For the almond frangipane
- 120g soft unsalted butter
- 120g caster sugar
- 2 large eggs
- 120g ground almonds
- 1tsp ground cardamom
- 100g white chocolate, roughly chopped
- 30g roughly chopped almonds
- Start off by making the pastry. Place the flour, butter, sugar and salt in a food processor and pulse until it resembles breadcrumbs. At this stage add the egg yolks and pulse again until the mix comes together in large lumps (alternatively, rub the butter into the flour, salt and sugar using your fingertips then stir in the yolks using a cutlery knife). Tip the dough out and shape into a disc using your hands. Wrap in cling film and chill for 20 minutes.
- While the pastry is chilling start on the rhubarb compote filling. To do this simply put 300g of the rhubarb (reserve the other batons for the top of the tart), the orange juice and zest in a saucepan along with the caster sugar. Heat gently, stirring often, until the rhubarb has broken down and reduced to a thick compote consistency. Set aside to cool.
- Lightly grease an 7.5 (or 8) inch straight sided tart tin. Retrieve your pastry from the fridge and roll out to around 3mm thick and line the tin, pushing it right into the corners and trimming any excess. Prick the base all over with a fork and chill for 20 minutes or until firm. Preheat the oven to 190c.
- Line the pastry case with baking paper and fill with baking beans. Bake for 15-20 minutes or until the walls of the pastry are cooked and supporting themselves. Remove the beans and baking paper and return to the oven until the base is crisp and cooked through (about 10 minutes). Set aside to cool.
- While the pastry is baking, toss the reserved rhubarb batons in 1tbsp caster sugar and place on a tray- bake for 10 minutes.
- Now it’s time to make the frangipane. To do this simply cream together the butter and sugar until pale, light and fluffy, then add in the eggs one at a time, beating well between each addition. Finally, tip in the cardamom, salt and almonds and briefly mix once more until combined. Reduce the oven temperature to 170c.
- Now it’s time to assemble the tart. Spread the rhubarb compote over the base in one even layer, then add half the frangipane and sprinkle over half the chopped white chocolate pieces. Add the remaining frangipane and top with the rest of the white chocolate, chopped almonds and roasted rhubarb batons.
- Bake for 35-40 minutes or until golden brown and cooked through. Serve hot or cold.
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