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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 tart to serve with pistachio ice cream is an easy and delicious recipe to make at home.

30 October, 2018
Average: 5 (3 votes)

Dietary Consideration

serves for


total time

0 HR 50 MIN


Puff Pastry
250 g
Creme Fraiche
100 g
1 tbsp
Egg yolks
50 g
400 g, cut into 2 cm lengths
Pistachio Ice Cream
4 tsp
4 tbsp
4 tbsp, chopped


How to make a delicious rhubarb tart

  • Preheat the oven to 200°C (180°C in a fan oven),  gas 6 and line a baking tray with grease-proof paper.
  • Roll out the pastry and cut out four circles of approx. 12 cm in diameter. Place on the baking tray.
  • Mix the crème fraîche with the cornflour, egg yolk and sugar until smooth.
  • Spread the mixture over the pastry circles, leaving 1.5 cm free at the edge.
  • Spread the rhubarb over the cream topping.
  • Bake the tarts in the oven for around 25 minutes until golden brown.
  • 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.

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