Bring a beautiful, seductive dessert to your summer table with this puff pastry tart with baked rhubarb and marinated strawberries. The recipe pairs sweetness with the tart freshness of rhubarb, baked on crisp puff pastry.
The rhubarb is tossed with vanilla and sugar, which brings out its flavour. The mixture is spread over a layer of puff pastry and baked with pieces of white chocolate, which melt in and add a gentle sweetness.
Once the tart is baked and has cooled slightly, it is topped with a layer of lime-marinated strawberries and full-fat crème fraîche with vanilla.
The strawberries are marinated in a mix of fresh lime juice and zest, mint, honey and vanilla, which adds a lovely freshness to the tart.
This puff pastry tart with rhubarb and marinated strawberries is the perfect end to any dinner, or a sweet addition to a brunch. It is a treat for the palate as well as a feast for the eyes, and it will certainly be remembered by everyone who gets to taste it.
Puff pastry tart with rhubarb and marinated strawberries
Ingredients
- 1 roll puff pastry ready-rolled
- 60 g white chocolate, chopped, or white chocolate buttons
- 300 g rhubarb
- 50 g caster sugar
- 1/2 vanilla pod, or 1 tsp vanilla sugar
Marinated strawberries
- 180 g strawberries, diced
- 1 tbsp freshly squeezed lime juice
- 1 tbsp honey
- 1 lime, finely grated zest
- 1/2 vanilla pod + a little sugar, or 1 tsp vanilla sugar
- 14 mint leaves, finely chopped
To serve
- 200 ml full-fat crème fraîche
- 2 tsp vanilla sugar
- Extra mint, optional
Method
- Lay the puff pastry on a sheet of baking paper and score a line all the way round, about 2 cm in from the edge.
- Bake it in a preheated oven at 200°C for 6 minutes.
- Meanwhile, cut the rhubarb into smaller pieces and toss it with the sugar and vanilla seeds.Mash the seeds with a little of the sugar before mixing, so they separate and distribute more evenly.
- Scatter the chocolate over the hot pastry base, then do the same with the rhubarb pieces.
- Return the tart to the oven and bake for about 16 minutes more, or until it is golden and crisp at the edges.
- Meanwhile, mix the ingredients for the marinated strawberries.Mash the seeds from the vanilla pod with a little sugar so they distribute evenly, then stir them together with the strawberries, lime zest, lime juice, chopped mint and honey.
- Stir the crème fraîche together with the vanilla sugar as well.
- Let the tart cool for 5-8 minutes before topping it with some of the crème fraîche, the marinated strawberries and, if you like, a little extra lime zest.Serve with the rest of the crème fraîche on the side.
Nutrition
Premium
