Chef Mike Van de Elzen talks with Kerre McIvor about his recipe for a Rhubarb Tart.

LISTEN TO MIKE VAN DE ELZEN TALK WITH KERRE MCIVOR ABOVE

 

Rhubarb tart (serves 8-10)

 

1 quantity homemade(see below) or store bought short-crust sweet pastry

400ml cream

8 eggs, lightly beaten

100ml rhubarb juice (from grated, fresh rhubarb that has been squeezed out through a cloth)

2 cups frozen blueberries

¼ cup caster sugar

½ cup roasted almonds, crushed

 

Preheat oven to 130*C. Grease and line a 30cm tart tin with the sweet pastry and blind bake for 10-12 minutes. Beat the cream until soft peaks form, add eggs, rhubarb juice, 1 cup of blueberries and sugar and mix until combined. Pour this mix into the pastry case and bake for 60 minutes or until just set (it should still be a little wobbly).

When the tart is cooked, remove from the oven and allow to cool. Serve topped with remaining blueberries, almonds and a good dollop of balsamic cream on the side.

 

Balsamic cream

300ml cream

2 Tbsp Balsamic vinegar

2 Tbsp brown sugar

 

Whisk all ingredients together until soft peaks form.

 

Sweet shortcrust pastry

• 1 & ½ cups plain flour
• 125g butter, chilled, chopped
• 1/3 cup caster sugar
• 1 egg yolk
• 1 Tbsp chilled water
• Blitz flour, butter and sugar in a food processor. Process until mixture

resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for 30 minutes.