Pumpkin and rhubarb tart

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Pumpkin and Rhubarb Tart with Cardamom Cooked CreamThis dessert with a difference takes that good old American favourite 'Pumpkin Pie' and gives it a...

Pumpkin and Rhubarb Tart with Cardamom Cooked Cream

This dessert with a difference takes that good old American favourite 'Pumpkin Pie' and gives it a very British flavour by incorporating the delightful sharpness of rhubarb. When paired with the cardamom cooked cream the duo of puds harmonise beautifully.

Ingredients

For the tart

  • 700g rhubarb washed and chopped
  • 100g castor sugar (for rhubarb)
  • 700g diced pumpkin flesh or butternut squash
  • 600g Toppenrose softy cream cheese
  • 100g butter
  • 5 eggs
  • 175g castor sugar (for pumpkin)
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • zest of 1 orange
  • 600g sweet pastry

For the cooked cream

  • 320ml double cream
  • 320ml milk
  • 75g castor sugar
  • 3 leaves of gelatine plus 1 for the rhubarb jelly
  • 18 green cardamoms

Method

Starting with the cooked cream, cook off the rhubarb with the castor sugar in a pan until the flesh is soft, then drain off the liquid into a jug and add one leaf of gelatine and stir until dissolved. Mash the rhubarb flesh and set aside. Pour the jelly into 6-8 dariole moulds just 5mm in the bottom of each and put them in the freezer.

Put three leaves of gelatine in the milk and leave to soften. Place the cardamoms in a saucepan and bruise with the end of a rolling pin to break open the pods. Pour in the double cream then add the sugar and bring to the boil and simmer gently for 1 minute. Mix the hot cream into the cold milk and stir until the gelatine has dissolved. Allow the mixture to cool then pass through a sieve and use this to top up the dariole moulds and put in the fridge to set.

For the tart start by lining a fluted buttered flan tin with pastry and bake blind for 10 minutes in a preheated oven 180°c. Put the pumpkin in a frying pan along with the butter and cook until the flesh is soft, then remove from the heat and puree in a food processor. In a mixing bowl whip together the eggs, sugar, cinnamon, nutmeg, orange zest and cream cheese, and then fold in the pureed pumpkin.

Spread out the rhubarb in the bottom of the pastry case, pour over the pumpkin mixture and top with a little freshly grated nutmeg. Place in a preheated oven at 170°c for 30 minutes or until the centre is set, then set aside and allow to cool before cutting.

To serve turn out the cooked cream by dipping in hot water for 2 seconds, tease away from the edge to let air get down the side and turn onto a plate. Now place a slice of tart alongside and garnish with a sugar squiggle. To make these heat sugar in a pan without water and shake over the heat until turned to caramel, then using a dessert spoon make a wavy line on some silicon paper and when set lift off with a pallet knife and lean the squiggle against the slice of tart.

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