Gingered Rhubarb Tart with Mint
This year we have plenty of rhubarb in the garden which is now ready to be prepared.
This is a really wonderful recipe, I’m glad I found it as I will prepare this many more times for sure.
I adapted the recipe according the ingredients I had on hand.
- 800 g fresh rhubarb
- 1 tablespoon ginger, peeled and grated
- 150 g sugar
- 175 g flour
- 65 g sugar
- 1 pinch salt
- 65 g margarine
- 1 egg, lightly beaten
- cold water
- 250 ml milk
- 2 eggs
- 90 g sugar
- 30 g cornstarch
- 1 tablespoon margarine
- 1 teaspoon vanilla extract
- 1 tablespoon fresh mint, shredded
- 1 teaspoon gelatin, for tarts (or necessary amount according package instructions) (optional)
- Preheat the oven to 160°C.
- Wash and cut the rhubarb into 1-2cm pieces.
- Combine rhubarb, sugar and ginger in an ovenproof dish big enough to form only one layer and bake in the preheated oven for 30 minutes, or the rhubarb is soft. Remove from the oven and set aside.
- In a bowl combine flour, salt and sugar. Work the margarine into the flour with a fork. When crumbles are formed the egg and sufficient cold water (a teaspoon at a time) to make a soft dough.
- Roll out the dough thinly and use to line a greased 10-inch mold. (I use a silicon map for this step!).
- Transfer to the mold and for 2 cm high borders.
- Bake blind for around 20 minutes, then bake for a further 10 minutes without the beans until golden. Set aside to cool down.
- In the meantime prepare the custard. In a pot bring the milk to boil. In a bowl stir together eggs, sugar and cornstarch. Add boiling milk and vanilla. Heat until thickened. At this point work in the margarine.
- Remove from heat, let cool down slightly (stirring occasionally) and pour over the crust.
- Fill the tart with the rhubarb (I did this with the spatula piece after piece in order to arrange it pretty) and top with the mint.
- If you like you can heat the rhubarb juice with the gelatin and pour it over the tart.
- Let cool down completely before serving. Enjoy!