<\/p>\n

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A tart with roasted rhubarb and a sour cream filling \u2013 it tastes like a light custard-style cheesecake. The secret to a perfect rhubarb tart is roasting the rhubarb with sugar beforehand. This allows it to release its juices, which are then drained off and not added to the tart. Thanks to this, the tart looks beautiful and doesn\u2019t become soggy, even with a relatively soft filling. It tastes absolutely wonderful :).<\/em><\/p>\n<\/blockquote>\n

Ingredients for the shortcrust pastry:<\/span><\/p>\n

\n
• 200 g plain flour<\/li>\n
• 90 g cold butter, diced<\/li>\n
• 30 g lard*, cold and diced<\/li>\n
• 60 g icing sugar<\/li>\n
• a pinch of salt<\/li>\n
• 2 \u2013 3 tablespoons cold water<\/li>\n<\/ul>\n

  Sift the flour into a bowl, add the butter and lard, and rub or chop together quickly until the mixture resembles fine crumbs. Add the icing sugar, salt and water, then quickly bring the dough together (you can also use a food processor). Shape into a ball, wrap in cling film and chill in the fridge for 30 – 60 minutes.<\/p>\n

  Grease a 23 – 24 cm tart tin and dust lightly with flour, shaking off any excess.<\/p>\n

  Roll out the chilled pastry to about 3 mm thickness and line the tin. Chill again for 30 minutes. Lightly dust with flour, line with baking parchment and fill with baking beans (or dried beans\/rice).<\/p>\n

  Preheat the oven to 220\u00b0C. Reduce to 200\u00b0C, bake the pastry for 15 minutes, then remove the paper and weights. Lower the temperature to 180\u00b0C and bake for a further 5 – 8 minutes, until the base is lightly golden.<\/p>\n

  Ingredients for the roasted rhubarb:<\/span><\/p>\n

  \n
  • 500 g rhubarb, cut into 3 cm pieces (no need to peel)<\/li>\n
  • 1 teaspoon lemon juice<\/li>\n
  • 60 g sugar<\/li>\n<\/ul>\n

    Mix all ingredients and place in an ovenproof dish. Roast at 180\u00b0C for about 20 – 25 minutes, until slightly softened but still holding its shape. Transfer to a sieve or colander and allow to drain.<\/p>\n

    Ingredients for the sour cream filling:<\/span><\/p>\n

    \n
    • 350 g sour cream<\/li>\n
    • 150 g sugar<\/li>\n
    • 2 large eggs<\/li>\n
    • 1 teaspoon vanilla paste or seeds from 1 vanilla pod<\/li>\n
    • 1 tablespoon potato starch (or cornflour)<\/li>\n
    • 1 tablespoon plain flour<\/li>\n<\/ul>\n

      Place all ingredients in a bowl and whisk gently until just combined (do not whip). Pour the sour cream filling onto the pre-baked tart base (it can still be warm). Arrange the drained roasted rhubarb on top.<\/p>\n

      Bake at 150\u00b0C for about 30 minutes, or until the filling is set across the surface, especially in the centre.<\/p>\n

      Tip: the delicious syrup drained from the rhubarb can be used to make a refreshing lemonade!<\/p>\n

      *Lard makes the pastry extra crumbly, but you can replace it with more butter if preferred.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n

      Recipe source \u2013 Tesco Real Food<\/a> (adapted).<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      A tart with roasted rhubarb and a sour cream filling \u2013 it tastes like a light custard-style cheesecake. The secret to a perfect rhubarb tart is roasting the rhubarb with sugar beforehand. This allows it to release its juices, which are then drained off and not added to the tart. <\/p>\n","protected":false},"author":1,"featured_media":6476,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21,35],"tags":[94,122,142],"duration":[],"tag_group":[],"class_list":["post-6475","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","category-tarts-and-tartlets","tag-lemon-lime","tag-rhubarb","tag-soured-cream"],"acf":[],"yoast_head":"\n