Rhubarb tart with pistachio ice cream

Preheat the oven to 200°C/400°f (180°C/350°f in a fan oven), gas 6 and line a baking tray with greaseproof paper.

Roll out the pastry and cut out four circles of approx. 12cm in diameter. Place on the baking tray.

Mix the crème fraîche with the cornflour, egg yolk and sugar until smooth.

Spread the mixture over the pastry circles, leaving 1.5cm free at the edge.

Spread the rhubarb over the cream topping.

Bake the tarts in the oven for around 25 minutes until golden brown.

Take the tarts out of the oven and arrange on plates. Put a scoop of pistachio ice cream in the middle of each tart, drizzle with honey and serve scattered with pistachios.

Storage

Rhubarb tart is best enjoyed fresh to stop the pastry from becoming too soggy. It can be kept in an airtight container for 24 hours, but won’t be as delicious as it was when freshly made.

Tips and tricks

For plenty of rhubarb tips and tricks, from what to look for when buying rhubarb to how to prepare it, as well as more delicious recipes, this article has everything you need.

This recipe was updated on 30/03/2023.