This is outrageous – it is 8:27am and I am still in bed! As I scroll through my Facebook feed looking at everyone’s tropical/American/European adventures, I am ‘on holiday’ at home – complete with spa treatments (I have a bath and epsom salts), gourmet food (hello kitchen) fabulous nightlife (Netflix), culture (pile of books) and shopping (on-line). Hahahahaha – it’s not all bad to be honest…Anyhoo, as I have had a bit more time I have enjoyed getting creative in the kitchen, this tart is one of the recent results created for Dish magazine. Basically it’ a load of my favourite things together – a tart, with custard, kind of cheesecake-y, roast rhubarb and short-cakey crumble…bloody fabulous. You can serve it warm or cold, and although it’s great on it’s own, feel free to serve with vanilla bean ice cream or softly whipped cream. Also – it sounds complicated I know, but it is actually really easy, to be honest I don’t ever cook stuff that is super difficult, because – who can be bothered!!?
No other news to report really – I’m trying to lure Hoob up for a few more days in Auckland, unsuccessfully so far, but early days, while counting down to my trip Melbourne to see Pog and Will…eeee, so excited! Other than that, let’s see I trimmed the daisy bush (don’t go looking for euphemisms) and cleaned the bathrooms yesterday…so perhaps I should leave it there. Have a great week – and do check out the recipe below, you’ll see it is completely straight forward.
Oh – and before I forget Saveur are doing their food blog awards again, if anyone feels an inclination to nominate me, you can do it here 🙂
700g rhubarb, washed and trimmed
1 tbsp vanilla extract
3-4 tbsp caster sugar ( I use 3 but if you want sweeter go for 4)
Heat oven to 190˚C and put rhubarb in an even layer in a large roasting pan. Sprinkle with vanilla and sugar and cook 15 minutes. Give it a bit of a stir around and leave to cool in the juices.
Put the cold butter in a food processor and add flour and icing sugar. Pulse to combine then add the egg yolk and 1 teaspoon of iced water. Pulse until the mixture forms big clumpy breadcrumbs and starts coming together. Tip out onto a clean bench and press and squash together into a long sausage. Wrap in plastic wrap and put in the fridge for half an hour. Preheat the oven to 180 ˚C (350˚F) and remove the pastry from the fridge. Let it sit for 5 minutes then roll out on a lightly floured surface until it is 5cm bigger than your 34cm x 12cm removable base tart tin. Spray the tin very lightly with baking spray and use a paper towel to wipe off any excess. Use a fish slice (I actually use a thin metal pizza paddle) to slip pastry off the bench and into the tin. Press firmly into the base and sides and prick the base lightly with the tines of a fork. Pop in the freezer for 10 minutes. Cut a piece of baking paper 5cm bigger than the tart tin, place in the tin and fill with either baking beans or rice. Bake for 12 minutes, remove baking paper and weights and bake a further 10-12 minutes until lightly golden. Pour the filling into the base, reduce the oven temperature to 170˚C and bake 10 minutes until the filling is just setting. Layer the roast rhubarb on top then squash clumps of crumble on top. Return to the oven and cook a further 15 minutes. To encourage the crumble to colour up, keep the tart in the middle of the oven but turn the setting to grill and cook a further 3 minutes. Serve cold, warm or hot. It’s great just as it is, but if you fancy top with vanilla bean ice cream or softly whipped cream. Serves 8-10.
115g sour cream
115g cream cheese, at room temperature, roughly chopped
1/4 cup caster sugar
1 egg yolk
2 tbsp custard powder
1 tsp vanilla extract
Bung everything in a food processor and whiz until smooth.
1/2 cup flour
1/4 cup caster sugar
1/4 cup ground almonds
50g butter, at room temperature, roughly chopped
1 tbsp custard powder
Give the food processor a quick rinse, and wipe out with a paper towel, then whiz crumble ingredients together until forming big clumpy breadcrumbs.