White chocolate and rhubarb tart
Serves: 10-12
Prep time: 45 minsTotal time: 
Recipe photograph by Ant Duncan
White chocolate and rhubarb tart
Sharp roasted rhubarb balances beautifully with the sweetness of a white chocolate mousse filling in this beautiful tart
Serves: 10-12
Prep time: 45 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
541Kcal
Fat
36gr
Saturates
22gr
Carbs
46gr
Sugars
27gr
Fibre
2gr
Protein
6.5gr
Salt
0.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the pastry
- 250g plain flour, plus extra to dust
- 150g salted butter, cubed
- 50g icing sugar
- 2 large egg yolks
For the rhubarb
- 600g rhubarb, cut into chunky diagonal pieces
- 100g caster sugar
For the white chocolate filling
- 200g white chocolate (we used Menier)
- 1 vanilla pod, split lengthways and seeds scraped
- ½ tsp ground nutmeg
- 300ml double cream
- 2 large egg whites
Step by step
Get ahead
Make the day before serving. Leftovers will keep for 2 days in the fridge.
- To make the pastry dough, put the flour and butter in a food processor and blitz until it resembles breadcrumbs. Add the icing sugar and pulse until combined, then add the egg yolks (reserve the whites for the filling). Pulse until the mixture comes together, adding a tablespoon of cold water if the pastry seems dry. Shape into a disc, wrap and chill for a minimum of 30 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the rhubarb pieces in a roasting tin and sprinkle over the sugar. Toss to coat. Cover the tin with foil and roast in the oven for 15-20 minutes, removing the foil for the final 5 minutes. The rhubarb should be soft and the sugar sticky. Set aside to cool completely.
- Roll out the pastry to 3mm thick on a floured surface, then use it to line a deep 21cm fluted tart tin, leaving any excess hanging over the sides. Prick the base, place on a baking tray and put in the freezer for 10 minutes. Line the tart case with crumpled baking paper and fill with baking beans. Bake for 20-25 minutes, then remove the baking paper and beans. Return to the oven for another 5 minutes until the pastry is set and golden. Leave to cool, then trim the excess.
- For the filling, break the chocolate into pieces and put in a heatproof bowl with the scraped vanilla seeds and nutmeg. Set over a pan of just simmering water, making sure the water doesn’t touch the bowl, and leave the chocolate to melt. Stir gently to combine, then set aside to cool to room temperature.
- Whip the cream to soft peaks. In a separate bowl, use clean beaters to whisk the egg whites until stiff. Carefully fold the egg whites through the cooled chocolate, followed by the whipped cream.
- Reserve some of the rhubarb pieces to decorate the top of the tart. Put the remaining rhubarb in a sieve to drain off any excess liquid, then scatter the rhubarb over the base of the pastry case. Cover with the white chocolate filling, then chill overnight in the fridge. Remove the tart from the fridge about 30-45 minutes before you’re ready to serve. Top with the reserved rhubarb pieces.
