English outdoor rhubarb is now in full swing and unlike it’s forced counterpart is fairly robust and wonderfully sharp. We have had this dish on the menu at the restaurant since early March, but the outdoor variety makes for a more flavourful dessert.
At Brula restaurant we serve this dessert with pistachio ice cream as the combination of colours and flavours is a feast for the senses. At home however, serve with vanilla ice cream, crème fraîche or even clotted cream if you are feeling indulgent!
Makes 6 individual tarts or 1 large one.
Tart Base:
125g plain flour
100g butter, cut into small pieces
50g icing sugar
Pinch of salt
1 egg yolk
Rhubarb Compote:
500g rhubarb
20g caster sugar
Half a vanilla pod, split down the middle
Zest of half a lemon
Crumble Topping:
75g Muscavado sugar
75g plain flour
40g butter, cut into small pieces
40g hazelnuts
40g walnuts
To make the tart base:
You can use a sweet pastry recipe here, but we prefer to use a pâte sablée recipe which uses icing sugar and more butter and than a conventional pastry. The result is a delicate, melt in the mouth tart shell.
1. Pile the flour onto a clean worktop or into a mixing bowl and make a well in the centre, and add the icing sugar, salt and butter.
2. Rub the butter, icing sugar and salt into the flour with your fingertips until the mixture has the consistency of fine breadcrumbs.
3. Add the egg yolk and work into a uniformed smooth dough by working the flour from the outside in and binding the mixture together.
4. Refrigerate the dough until needed.
5. To cook, roll out the dough, grease and line your pastry tin and blind bake for 10-15 minutes at 300°F/150°C/Gas Mark 2.
6. Allow to cool slightly before making up the tart.
For the rhubarb filling:
1. Dice the rhubarb, and put into a pan.
2. Add the sugar, lemon zest and vanilla pod.
3. Place on a low heat and cover with a lid; the water drawn out of the rhubarb will be enough so that you won’t need to add any.
4. Simmer for around 5 minutes; you still want the rhubarb to have a little bite.
For the crumble topping:
1. Toast the nuts under a grill on in a hot oven until golden brown; be careful not to let them burn, set them aside and allow to cool.
2. Meanwhile in a bowl, mix the sugar and flour together.
3. Add the diced butter and rub into the four and sugar with your fingertips until the mixture resembles breadcrumbs.
4. Take the cooled nuts and crush them or blitz roughly in a food processor and add them to the mix.
To make up:
1. Spoon the compote into the cooled tart shell and spread evenly.
2. Pile on the crumble topping.
3. Bake in a pre-heated oven for 10-15 minutes on 300°F/150°C/Gas Mark 2.
4. Serve warm with your favourite ice cream, crème fraîche or clotted cream!
Observer Food Monthly Awards 2011
Voting has opened for this year's Observer Food Monthly Awards, and as a runner up for the UK's 'Best Restaurant' category for the past 2 years Brula are hoping that this year may be 3rd time lucky!
To cast your vote, simply click here
Voting closes on 24th June and results are announced in October.
Brula Restaurant - French Restaurants - Richmond upon Thames
