Jaws will drop when you serve your guests this gorgeous rhubarb dessert! Thin slices of tart, seasonal rhubarb top a sweet almond frangipane filling, nestled into a buttery shortbread crust. It's as delicious as it is beautiful!
For the Shortbread Crust:
- 1 1/4 cups all-purpose flour
- 2/3 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 egg yolk
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla bean paste (extract can be substituted)
For the Frangipane Filling:
- 1 tablespoon unsalted butter
- 3/4 cups almond meal
- 1/3 cup granulated sugar
- 1 large egg
- 1 tablespoon dark rum
- 1/2 teaspoon vanilla bean paste (extract can be substituted)
- 1/2 teaspoon lemon zest
- 1/4 teaspoon almond extract
- a pinch of kosher salt
For the Rhubarb Lattice Topping:
- 8-10 stalks fresh rhubarb
- 1 cup water
- 1/2 cup granulated sugar
To make the Shortbread Crust:
- Place the flour, powdered sugar, and salt in the bowl of a food processor and pulse to combine. Add the butter, and process until the mixture resembles coarse meal.
- Combine the egg, cream, and vanilla in a small bowl and add to the flour/butter mixture, while running the machine. Continue to process until the dough comes together into a ball.
- Wrap the dough in plastic wrap and chill in the refrigerator for a minimum of 30 minutes.
- Preheat the oven to 375 degrees F. Roll the dough to a thickness of about 3/16-inch. Place it in the tart pan, trimming away any excess. Line with foil and ceramic pie weights or dried beans. Bake for 15 minutes or until just beginning to turn golden.
To make the Frangipane Filling:
- Place the butter in a small pan and cook over medium heat until nutty-brown. Set aside to cool slightly.
- Place the almond meal, sugar, egg, rum, vanilla, zest, almond extract, and salt in a bowl and stir to combine. Mix in the browned butter, and transfer the mixture to the partially baked tart shell. Bake for an additional 30 minutes, or until golden brown and set. Cool completely and top with rhubarb lattice.
To make the Rhubarb Lattice Topping:
- Using a mandolin slicer or vegetable peeler, slice the rhubarb long-ways to a thickness of about 1/16-inch.
- Place the water and sugar in a pot and bring to a boil. Reduce to a bare simmer, and add 4 or 5 slices of rhubarb. Cook until slightly softened, then drain on paper towels. Repeat, until all the rhubarb is cooked. Reserve the remaining syrup.
- Line up slices of cooked rhubarb side-by-side on a sheet of parchment. Fold alternating slices up, and place perpendicular slices over, in a lattice pattern. Repeat until the sheet of lattice is big enough to cover the entire top of the tart.
- Flip the sheet onto the top of the cooled tart, and peel the parchment away. Trim off any overhang with kitchen shears. Using a silicone pastry brush, dab the remaining poaching liquid over the lattice to glaze.
This can also be made in a 9 1/2-inch diameter round tart pan. You will need to double the Frangipane Filling quantities, but the crust and topping recipes would remain the same.
Chocolate Ganache Tarts
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 2 hours, 20 minutes
Yield: (1) 9" Tart or 4 Mini Tarts
Serving Size: 1 slice
Dark, creamy, and incredibly rich - this dark chocolate ganache tart is a winner all around! Make one large 9" tart, or 4 mini tarts!
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Pinch of ground ginger
- 1/2 cup (1 stick) unsalted butter, very cold, cubed
- 1 large egg yolk, lightly beaten
- For the chocolate ganache:
- 8 ounces dark chocolate, finely chopped
- 1 1/4 cups heavy cream
- 1/4 cup (1/2 stick) unsalted butter, at room temperature, cut into cubes
- For the topping:
- Flaky sea salt
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- Fresh raspberries (about 1 cup)
- To make the tart crust:
- In a large bowl combine the flour, sugar, salt, and spices. Cut in the butter with your fingers until well incorporated. Some of the butter chunks will be sized like small pebbles, others like oatmeal flakes. Once incorporated, add in the egg yolk and bring the mixture together using a fork. The mixture will be quite shaggy, but don't worry! Dump the mixture into a tart pan with a removable bottom (or 4 mini tart pans with removable bottoms) and using your fingers, press the crust into the sides and on the bottom of the pan. Place the crust in the freezer and chill for one hour. This step is mandatory and important; it will keep the tart crust from puffing up too much while baking.
- While the tart shells are chilling, make your ganache!
- To make the chocolate ganache:
- Add chopped chocolate to a medium bowl; set aside. In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy. Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
- When you're ready to bake the crust:
- Place a wrack in the upper third of the oven and preheat to 350 degrees (F). Butter a piece of tin foil (or 5 small pieces, if making mini tarts) and place the foil, butter side down, on top of the chilled tart shell. Bake for 20 minutes (or about 16 for the mini tarts) then remove the foil and bake for another 15 minutes (or about 13 for mini tarts), or until the tart shell is golden brown and firm. Cool shell(s) completely before filling with chocolate ganache. Once cooled, spread the chocolate ganache inside the tart (or divide it evenly among the mini tart shells). Carefully place the chocolate tarts in the fridge to set; about 1 hour for a whole tart and 30 minutes for the mini tarts.
- For salted chocolate ganache tarts:
- Simply sprinkle a few flakes of sea salt on top of the wet chocolate ganache.
- For tarts with fresh berries and whipped cream:
- In a medium-sized bowl using a handheld mixer, whisk together the heavy cream and sugar until soft peaks are formed. Generously dollop the cream in the center of the tart and top with fresh berries. Serve at once!
Maple Cream Tart
Double recipe for two 9-inch tarts
1¼ cups all-purpose flour
1 T. sugar
¼ tsp. table salt
8 T. unsalted butter
¼ C. + 1 T. ice water
1. Whisk flour, sugar and salt together. Cut butter into flour and using the back of a fork or a pastry cutter, incorporate butter into flour mixture until butter is in small pieces. (This can be done in the food processor, too — that’s what I do these days.) Add ice water and continue to stir with fork until mixture comes together to form a mass. Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball and wrap in plastic wrap. Chill for at least 30 minutes and as long as overnight. (Dough can be frozen, too.)
Maple Cream Filling:
1 cup packed light brown sugar
1/4 cup maple syrup (preferably grade B — I only had grade A, so that’s what I used)
1 1/4 cups heavy cream
1/4 cup all-purpose flour
Creme fraiche or Greek yogurt, for serving
1. Roll dough out into an 11-inch circle. Carefully transfer dough to tart pan. (I always fold the dough in half and in half again to make for an easy transfer.) Press dough against bottom of pan and into sides, making sure the dough on the bottom and sides is even. (See photo.)
2. Prick with a fork and chill in the fridge for at least 20 minutes. Heat the oven to 400 degrees.
3. Line the tart dough with parchment paper, and fill with pie weights (or dried beans or rice). Bake for 20 minutes, then remove the pie weights and parchment, and place back in the oven to cook until the bottom is dry, about 5 minutes more. Remove from the oven and let cool completely.
4. Lower the oven to 350 degrees. In a medium bowl, whisk together the sugar, maple syrup, cream, and flour until smooth. Pour this mixture into the cooled tart crust. (Note: My tart shell shrunk a little bit, so I did not pour all of the custard into the shell. It is a nicely behaved custard in that it doesn’t rise way up and spill all over the place, but I was happy that I, for once, showed restraint and did not pour all of it in because I do think it could have caused a mess. Just use your judgement.) Bake until the maple cream just sets — it should still jiggle a little — 20 to 25 minutes. (Mine took 25 minutes.) Let cool. Serve sliced with dollops of crème fraiche or Greek yogurt. (Store in fridge if making a day in advance. Bring to room temperature briefly before serving.)
COCONUT CREAM TARTS
This recipe makes 6 - 3 inch tarts, or 1 -10 inch tart.
- The Shortbread Crust:
- 1 1/4 cup flour
- 1/3 cup sugar
- pinch of salt
- 1/2 cup butter, cut into chunks
- 1 egg yolk
- 6 mini 3 inch tart pans, or 1 large tart pan
- The Coconut Cream:
- 2 cups whole milk
- 1/4 cup cream of coconut
- 1/2 cup sweetened shredded coconut
- 1/2 vanilla bean, split
- 4 large egg yolks
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1 pinch of salt
- The Topping:
- whipping cream
- Preheat your oven to 400 degrees.
- In a food processor, process the flour, sugar and salt for about 10 seconds.
- Then add the chunks of butter and process until the mixture looks like coarse crumbs.
- Add the egg yolk and process again until the egg is thoroughly combined.
- If you are making mini tarts (tartlets), separate the mixture into 6 - 3 inch tart pans, and press the dough into the molds, making the sides slightly higher than the centre. Bake for 12-15 minutes, making sure to prick them with a fork several times, as the dough tends to puff up. Watch them carefully, as they go from not done to overcooked very quickly!
- If you are making one large tart, press the mixture into a 10 inch tart pan (making the sides slightly higher than the centre) and bake for about 15-18 minutes. Again make sure to prick the tart with a fork several times while baking, and watch it carefully.
- The Coconut Cream:
- In a saucepan over medium heat, bring the milk, cream of coconut, coconut, and the vanilla bean to a simmer.
- Remove from heat, an let sit for 1 hour.
- In a mixer, beat together the egg yolks, sugar, cornstarch, and salt.
- Beat together until thick and pale yellow.
- After the milk mixture has sat for the 1 hour, reheat it until it is hot again.
- Once the milk mixture is hot, slowly pour it into the mixer, while the mixer is going at medium speed.
- Once the cream is mixed thoroughly, transfer it to a saucepan and cook it over medium heat, whisking constantly, until boiling.
- You can strain the cream through a sieve to remove the shredded coconut, but I like to leave it in the cream. It's delish!
- Let the coconut cream cool completely before adding it to your tarts.
- Make sure to stir the cream well before using.
- Putting the Tarts Together:
- Once the tarts and coconut cream have cooled completely, fill the centre of the tarts with a scoop of the cream.
- Top with whipping cream.
If you want your tarts to look extra special, you can sprinkle on some toasted coconut after you have assembled them. To do that, spread about 1/4 cup of sweet shredded coconut onto a baking sheet, and put it in a 350 degree oven for about 2-3 minutes. Just watch the coconut closely, as it turns brown very quickly. (Note: do not put your tarts in the oven, you are just toasting the coconut to put on top.)
No-Bake Strawberry Chocolate Tart
Quick and Easiest recipe ever that you can get for such a decadent chocolaty dessert. Just 15 minutes to pull it off. It's that easy.
- Makes about 10-12 servings
- 32 (330g) Oreo cookies
- 1/2 cup (110g) butter, melted
- Chocolate Filling
- 7 oz (200g) milk chocolate
- 3.5 oz (100g) bittersweet chocolate
- 7 oz (200 ml) heavy cream
- 10 oz (300g) fresh strawberries
- chopped nuts (almonds, pistachios, etc), optional
- Place oreo cookies into the bowl of a food processor and blend until crumbs form. Add melted butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of a rectangular 5x14 inch (12 x 36 cm) tart pan. Freeze until you prepare the filling, just for few minutes.
- In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.
- Pour chocolate filling over oreo crust, and top with fresh strawberries.
- Refrigerate for at least 2 hours or overnight before serving.
1 Serving - Calories:382, Fat:25.5g, Saturated Fat:14.3g, Unsaturated Fat:1.4g, Carbohydrates:36.1g, Sugar:24.8g, Fiber:2.0g, Protein:3.9g, Cholesterol:45mg, Calories from Fat 229, Sodium 209mg, Potassium 193mg, Vitamin A 9%, Vitamin C 21%, Calcium 7%, Iron 10%, Nutrition Grade C, daily percent values are based on a 2000 calorie diet