Vanilla Roasted Rhubarb Hazelnut Custard Tart. Roasted rhubarb has such an intense flavor and sweetness. I love this combination with vanilla custard and hazelnuts. It looks and tastes absolutely beautiful.
• 1 quantity Hazelnut Shortcrust pastry (see below)
• 1 bunch Rhubarb stems (around 450 g (15 ½ oz))
• 1 vanilla pod
• 80 g (2 ½ oz) caster sugar
• 150 ml (5 fl oz) water
• 1 quantity (recipe page 161)
• 50 g (1 ½ oz) skinless hazelnuts, toasted and chopped
Preheat your oven to 200°C (390°F).
Roll the pastry in-between two sheets of of baking paper large enough to fit your tin. Peel one sheet of baking paper off and flip the pastry into a 35 x 12 cm (13¾ x 4¾ in) rectangular loose-bottom tart tin, remove the second sheet and press the pastry in. Prick the base all over with a fork, cut off any overhanging pastry and place in the refrigerator for 30 min, or the freezer for 10 minutes to chill.
Line the pastry with a sheet of baking paper and pie weights, rice or dried beans and blind bake for 15 minutes. Remove the weights and paper and bake for a further 15 minutes, or until firm and golden. Set aside to cool. Once cool, remove from the tin and set aside.
Cut the rhubarb into 10 cm (4 in) lengths and lay in a single layer in a baking dish. Cut down the side of the vanilla pod and scrape the seeds out with a knife. Mix the seeds with the sugar and sprinkle an even layer all over the rhubarb. Pour over the water and roast for 20 minutes, or until tender. Set the rhubarb and syrup aside to cool.
Beat the vanilla custard cream until smooth, then spoon into the cool tart shell and smooth with a spatula. Drain the rhubarb, reserving the liquid, and place on top. Drizzle with a little reserved syrup and sprinkle over the chopped hazelnuts.
Hazelnut Shortcrust Pastry:
• 220 g (7½ oz) plain flour
• 80 g(2½ oz) hazelnut meal
• 60 g (2 oz) icing sugar
• pinch of salt
• 175 g (6 oz) cold butter, diced
• 1 egg
• ½ tsp vanilla extract
Put the flour, hazelnut meal, icing sugar and salt in to the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles breadcrumbs. This will only take seconds. Add the egg and vanilla and pulse again just until the mixture clings together to form a dough. If it’s not coming together, add 1–2 tablespoons of cold water. Remove from the bowl and press the pastry into a disk. Wrap tightly with cling-film and refrigerate for 30 minutes.
This recipe comes from The Sweet Life: Home-Baking and Sweet Treats Italian Style by Liliana Battle