Recipe Rhubarb Tart with Honey Whipped Ganache

Chef Adrian Pastor of Projet Yaku offers you this rhubarb tart recipe designed especially for the I Eat Local Challenge because he replaces lemon with rhubarb.

Published in Bas-Saint-Laurent Recipes.



INGRÉDIENTSSweet Pastry

• 1 cup wheat flour
• 1/2 cup unsalted butter
• 2 egg yolks
• 1/4 cup powdered sugar
• 1 tsp. 35% cream

Rhubarb mixture

• 1 1/2 cups rhubarb juice
• 4 egg yolks
• 1/4 cup cornstarch
• 1 1/4 cups sugar
• 2 tbsp unsalted butter

Honey whipped ganache

• 1 cup 35% cream
• 4 oz white chocolate
• 1 1/2 tsp. tablespoon of honey
• 1 gelatin sheet

PRÉPARATIONHoney Whipped Ganache

1. Cut the white chocolate into cubes and place it in a bowl. Set aside.
2. In a cup, hydrate the gelatin sheet in cold water for 10 minutes.
3. Place the cream and honey in a saucepan, mix well, and bring to a boil. Remove from heat and pour over the white chocolate, adding the gelatin sheets.
4. Using a whisk, mix until the texture is smooth. Cover with plastic wrap and let it rest in the refrigerator for 24 hours.
5. Using a stand mixer fitted with a whisk attachment, whip the batter until stiff peaks form. Avoid over-whipping to prevent the ganache from curdling. Place the ganache in a piping bag and refrigerate.

Sweet Pastry

1. In a bowl, using a whisk, mix the egg yolks, caster sugar, and cream until smooth. Refrigerate.
2. Cut the butter into small 1 cm cubes.
3. In a bowl, add the flour and butter cubes. Using a fork, mash the butter against the flour until it becomes crumbly. At this stage, avoid over-mixing the flour and butter.
4. In the center of the mixture, make a small well and add the egg yolk mixture. Mix by hand until the mixture becomes smooth. Form a ball and cover with plastic wrap. Let rest in the refrigerator for 10 minutes.
5. Preheat oven to 350°F
6. On a lightly floured surface, place the dough and cut it in half. Using a rolling pin, roll out the dough and flour the surface evenly during the rolling process.
7. Press the rolled out dough into a pie plate. Refrigerate for 15 minutes.
8. Bake the dough for 15 minutes. Remove from the oven and let cool on a wire rack.

Rhubarb Mixture

1. Using a blender, combine all the ingredients.
2. Place everything in a saucepan and cook over medium heat, stirring constantly with a whisk until thickened. Let it cook over very low heat for 2 minutes.
3. Pour the rhubarb mixture over the baked pie crust. Refrigerate for 1 hour.
4. Finish assembling the dessert by placing the whipped ganache on the tart.

Tips for rhubarb juice

• Using a peeler or a paring knife, peel the rhubarb stalks to remove excess fiber and thus avoid forcing the juice extractor too hard.
• For best results, let the rhubarb juice settle in the refrigerator for 1 hour. Then, using a spoon, remove the foam and residue on the surface. This way, we will obtain a completely translucent juice.