Dessert

Rhubarb tart with turkish delight and blossom cream

Name: Rhubarb tart with turkish delight and blossom cream recipe
Yield: 6
Ingredients: 14 sheets fresh filo pastry; 100g unsalted butter, melted, cooled; 1 vanilla bean, split, seeded, pod cut into thin strips; 100g caster sugar; Juice & zest of 1 lemon; Juice & zest of 1 orange; 6 cardamom pods, crushed, seeds reserved, pods discarded; 400g rhubarb, cut into 5cm pieces; 1 1/2 tbs extra virgin olive oil; 2.00 tsp each orange blossom water & rose water; 1/3 cup (50g) slivered pistachios; 60g rose Turkish delight, cut into 1cm pieces; 300ml thickened cream; 40g pure icing sugar; 100g Greek-style yoghurt

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by delicious. team

delicious. team

Oct 26, 2021

Finish the night off with this impressive rhubarb tart. Recipe by Peter Conistis.

14 sheets fresh filo pastry
100g unsalted butter, melted, cooled
1 vanilla bean, split, seeded, pod cut into thin strips
100g caster sugar
Juice & zest of 1 lemon
Juice & zest of 1 orange
6 cardamom pods, crushed, seeds reserved, pods discarded
400g rhubarb, cut into 5cm pieces
1 1/2 tbs extra virgin olive oil
1 tsp each orange blossom water & rose water
1/3 cup (50g) slivered pistachios
60g rose Turkish delight, cut into 1cm pieces

Filling

300ml thickened cream
40g pure icing sugar
100g Greek-style yoghurt
1 tsp each orange blossom water & rose water

Method

1.

Preheat oven to 180°C and grease a 25cm loose base tart pan. Brush each sheet of filo pastry with melted butter and place in prepared pan, pushing gently into pan to line base and side. Trim excess pastry and prick base with a fork. Cover with a damp tea towel and chill for 20 minutes.
2.

Line pastry case with baking paper and baking weights or uncooked rice. Bake for 30 minutes until pastry is lightly golden. Remove baking weights and paper, and bake for a further 5-10 minutes until golden. Set aside to cool.
3.

Place vanilla, sugar, lemon juice and zest, orange juice and zest and cardamom seeds in a large frypan with a lid over medium-low heat and bring to a simmer. Simmer for 3-4 minutes until sugar dissolves. Add rhubarb in a single layer and drizzle over the oil. Cover and simmer gently for 10 minutes or until rhubarb is starting to soften. Remove from heat, sprinkle with orange blossom water and rose water, and set aside to cool in syrup for at least 1 hour. This will ensure rhubarb still holds its shape.
4.

For the filling, place cream and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk until soft peaks form. Add yoghurt, orange blossom water and rose water and whisk for 2 minutes until thick. Chill for 1 hour.
5.

Fill tart shell with cream filling. Top with rhubarb, pistachio and Turkish delight. Drizzle with some rhubarb syrup and serve with remaining syrup alongside.