Creamy Rhubarb Tarts
Delight your taste buds with these elegant Rhubarb Vol-au-Vents, a delectable pastry treat that is as visually appealing as it is delicious. Puff pastry circles topped with creamy crème fraîche, thinly sliced rhubarb, and a dusting of icing sugar bake up into golden, puffy delights that are perfect for a special dessert or afternoon tea. Enjoy the warm, sweet tanginess of the rhubarb paired with the buttery flakiness of the pastry - a lovely combination that will surely impress your guests.
— Constant Cookbook
Ingredients
- 375g all-butter puff pastry
- 1 egg , beaten
- 1 tbsp demerara sugar
- 1 tbsp crème fraîche
- 2 sticks rhubarb , thinly sliced on an angle
- 2 tbsp icing sugar
Instructions
- Heat oven to 220C/fan 200C/gas 7. Roll the pastry out thinly and, using a plate or cutter, cut out 4 circles about 14cm in diameter. Use a slightly smaller cutter to cut a circle out of the middle and trim away the outside border, reserving these trimmings.
- Lay the 4 circles on a baking sheet, prick all over with a fork and brush the edges with egg. Use the pastry trimmings to make a border around the edge like a vol-au-vent and press down gently with your thumb. Chill until needed. This can be done up to 1 day ahead or frozen for up to 1 month.
- In a small bowl, mix the demerara sugar with the crème fraîche and spread a thin amount over the base of each tart. Neatly arrange slices of rhubarb, overlapping in a floral pattern, over the crème fraîche, then dust generously with icing sugar. Bake the tarts for 20 mins until puffed up and golden. Leave to rest for a few mins and eat warm with a scoop of ice cream, if you like.
Cook Time
20M
Prep Time
PT30M
Yield
Makes 4
Nutrition
- Calories: 443 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 14 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.54 milligram of sodium
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