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Rhubarb tart with pistachio ice cream.

Rhubarb tart with pistachio ice cream

Looking for a new yummy dessert? This mouthwatering rhubarb with pistachio ice cream is an easy and delicious recipe to make at home.

30 March, 2023
Average: 5 (8 votes)

Dietary Consideration

serves for

4

total time

0 HR 50 MIN

ingredients

Puff pastry
250g/8.8oz
Crème fraîche
100g/3.5oz
Cornflour
1 tbsp
Egg yolks
1
Sugar
50g/1.75oz
Rhubarb
400g/14oz, cut into 2cm lengths
Pistachio ice cream
4 tsp
Honey
4 tbsp
Pistachios
4 tbsp, chopped

Method

Step 01

Preheat the oven to 200°C/400°f (180°C/350°f in a fan oven), gas 6 and line a baking tray with greaseproof paper.

Step 02

Roll out the pastry and cut out four circles of approx. 12cm in diameter. Place on the baking tray.

Step 03

Mix the crème fraîche with the cornflour, egg yolk and sugar until smooth.

Step 04

Spread the mixture over the pastry circles, leaving 1.5cm free at the edge.

Step 05

Spread the rhubarb over the cream topping.

Step 06

Bake the tarts in the oven for around 25 minutes until golden brown.

Step 07

Take the tarts out of the oven and arrange on plates. Put a scoop of pistachio ice cream in the middle of each tart, drizzle with honey and serve scattered with pistachios.

Storage

Rhubarb tart is best enjoyed fresh to stop the pastry from becoming too soggy. It can be kept in an airtight container for 24 hours, but won’t be as delicious as it was when freshly made.

Tips and tricks

For plenty of rhubarb tips and tricks, from what to look for when buying rhubarb to how to prepare it, as well as more delicious recipes, this article has everything you need.

This recipe was updated on 30/03/2023.

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