These organic rhubarb tarts and vanilla pod ice cream with honeycomb crumble is the perfect, refreshing summer dessert!
Organic rhubarb tarts and vanilla pod ice cream with honeycomb crumble
Ingredients
PASTRY
- 200g flour
- 50g (¼ cup) sugar
- 200g butter
- 2 eggs
- 50ml cold water
RHUBARB FILLING
- 350g rhubarb
- 200g (1 cup) sugar
- 375ml (1½ cups) water
- 15ml (1 tbsp) lemon juice
TART CRUMBLE
- 50g flour
- 50g butter
- 50g (¼ cup) sugar
- 1 egg
HONEYCOMB CRUMBLE
- 15ml (1 tbsp) oil, for greasing
- 100g icing sugar
- 50g honey
- 7,5ml (1½ tsp) bicarbonate of soda
VANILLA POD ICE CREAM
- 1 vanilla pod
- 500ml (2 cups) fresh cream
- 500ml (2 cups) milk
- 80ml liquid glucose
- 8 egg yolks
- 75g sugar
Instructions
Preheat the oven to 180°C.
For the pastry, blend the flour, sugar and butter until a sandy texture is reached. Add the eggs and gradually add cold water until a ball forms. Refrigerate for 20 minutes.
Roll the pastry out on a lightly floured work surface. Place in a tart pan and bake blind, about 10 minutes. Remove baking beans and bake for a further 7 minutes.
For the rhubarb filling, cut the rhubarb into 2cm pieces and place in a saucepan together with the remaining ingredients. Boil until the mixture reaches 105°C.
For the crumble, blend the flour, butter and sugar together until a sandy texture is reached. Remove from the blender and work in the egg by hand until a ball forms. Refrigerate for 1 hour.
For the honeycomb, oil a 15cm baking tin.
Heat the icing sugar and honey in a saucepan over medium heat. When the sugar mixture is golden brown in colour and the sugar has dissolved, stir in the bicarbonate of soda.
Turn the honeycomb out into the oiled baking tin and allow to set before breaking it into small pieces.
For the ice cream, split the vanilla pod down the centre and scrape out seeds.
Place cream, milk, glucose and vanilla pod plus seeds into a pot and heat until boiling.
Mix the egg yolks and sugar in a separate bowl.
When the cream and milk mixture is boiling, temper with the egg yolk mixture and return to the pot. Use a wooden spoon to stir the mixture until a light custard consistency is formed.
Strain the mixture into a metal bowl and place in the freezer for 1 hour 30 minutes – 2 hours, whisking every 15 – 20 minutes.
Place ice cream in a plastic container and place in the freezer for 1 hour.
To construct the tart, fill the baked shell with the rhubarb mixture. Grate the crumble over the tart and bake at 200°C for 2 minutes or until golden brown in colour. Slice when cool.
To plate, place a slice of tart on a plate with a scoop of ice cream next to it and the honeycomb crumbs placed in a straight line from the ice cream to an open space on the plate.
