Rhubarb Lavender Tart

I’ve been watching rhubarb recipes go up on blogs that I follow for several weeks now. Some of them I pinned to make later, some of them I wrote down flavour combinations for, but most of them I jsut glowered at. I’ve been glaring and frowning and giving the stink eye to every blog written by everyone outside of Vancouver because it seems that everyone else has had a month of Spring already, and we are just starting (knock on wood) to get out of the clouds. It was a slow, cold April.

So last weekend when I noticed a neighbours rhubarb patch looking healthy I started to get excited and I full blown squealed (to the great alarm of an elderly man passing by me) when I found some at my local green grocer a couple days ago. I love rhubarb I really do.

This tart is not as complicated as most tarts, it’s downright easy if you have a food processor, but still totally possible to do without. You don’t need to blind bake the shortbread the way you do with most tarts, and curd comes together in just a few minutes. The lavender is optional if you can’t find it at your local shop although it really does make this extra special. The only hard part is letting it cool before you cut into it.

Rhubarb Lavender Tart

Lavender Shortbread Crust

1/2 cup Butter, room temperature. (It really has to be soft for this so melt it slightly if you have to it should have the consistency of mayo)

1/4 cup Sugar

1 cup AP Flour

1/4 tsp Dried lavender flowers (that are edible and you bought at a grocery store)

Pinch of salt

Rhubarb Curd

400g Rhubarb (about 7 thickish stalks)

1 cup sugar

6 egg yolks

Zest of 1 lemon

2 tbsp Unsalted butter

Preheat the oven to 350

Lightly grease a 10inch-4 inch tart pan. If you don’t have one of those you can use a 6 inch round tart pan.

In a food processor combine the sugar, flour, lavender and salt. Pulse until you can barely see the lavender flowers. Alternately, you could crush the lavender in a morter and pestal and then add that to the dry ingredients.

Add in the butter. In a food processor you can just pulse it until it becomes a crumbly dough, or you can do this in a standing mixer or by hand. It’s not a big batch.

Press this into your tart pan

bake it for about 20 minutes, or until it has become a slight golden browncolor.

Meanwhile make the curd- Mix half the sugar, the rhubarb and 1/4 cup of water in a pot and simmer on medium heat until the rhubarb falls apart, about 10 minutes.

Transfer the liquid into your food processor. Blitz it until it’s quite smooth, then add the sugar. Once that’s combined add in the egg yolks and mix them right away. Next add in the butter.

It should be a smooth pale color. If you don’t have a food processor don’t worry, this will be beautiful if it’s not pureed, it will just be a little fibrous. You can whisk in the rest of the ingredients by hand easily too, not a worry.

Pour the curd into the tart shell and smooth with a spatula. Bake for about 10 minutes until the top has set. And c’est finis. 

Wunderbar Tart

While I am not a big fan of my birthdays, nearly ever, I get borderline obsessed with other peoples. I will always go overboard.

I love giving presents, I love cards (seriously, I can spend days this shop) and, not surprising to any of you I’d guess, I love making cakes. A lot.

So you can imagine that there is a serious amount of planning in making Jordan’s birthday cake.

I deliberate over flavours-it has to be chocolate, but chocolate hazelnut? Chocolate caramel? Chocolate pumpkin?

And textures, are we wanting dense and rich? Or light and whipped? Maybe with a crunchy layer somewhere, perhaps a praline?

Basically, I go on like this for a long time. I write notes, then I doodle pictures of what I want it to look like. I check online for inspiration, then later then I should, I make something and barely get it done in time, if I’m being honest here.

This year it wasn’t a cake per say, it was a mousse tart, a chocolate base, a thick layer of creamy caramel, a whipped mousse of peanut butter just firm enough to hold it’s shape when sliced, and topped with a layer of chocolate ganache gently sprinkled with maldon salt.

It’s an extremely grown up version of a Wunderbar, which just so happens to be Jordans favourite.

It’s also happens to be extremely good.

Wunderbar Tart/Peanut butter, Caramel Chocolate Tart

Adapted from this recipe

Crust

16 oz Chocolate wafers, or Oreo Crumbs

8tbsp Butter, melted

Caramel

1 cup Sugar

3/4 cup Whipping Cream

4 tbsp Butter

1 tbsp Vanilla Extract

Peanut Butter Mousse

1 cup Peanut Butter

3/4 cup Whipping Cream

4 tbsp Sugar

1 tbsp Vanilla Extract

Chocolate Mousse

8oz Chocolate

1/2 cup Cream

1tsp Salt-because I’m the sort of person who keeps vanilla salt around I used that and it was wonderful, but regular fleur de sel or maldon salt it lovely. Just make sure it’s a flaked salt not a chunked salt.

Caramel:

*Make sure you have everything you need for this measure out as caramel can go from light brown to black within seconds. Also, use an extremely clean pot.

Put sugar in pot with just enough cold water to give it the texture of wet sand.

On medium heat cook this mixture stirring occasionally until sugar dissolves.

Take out spoon and bring heat up to high. Shake pot occasionally and watch it carefully.

When it turns amber color immediately pour in the cream. It will bubble up and splatter so be careful!

Add in the butter and vanilla. Allow to cool completely.

Make Crust:

Preheat oven to 350F

Mix butter and crumbs together

Press into a 10inch spring form pan, or a pan with a removable bottom, or 10 small tart shells

Bake until the crust just begins to firm, about 10 minutes. Cool completely.

Make Mousse:

Bring a couple cups of water to a boil.

Slowly add the water a few tablespoons at a time to the peanut butter stirring well until it is smooth, easy to stir and forms slowly dissolving ribbons when you pick up a spoon and let the mixture fall back in. It took more water then I thought it would, don’t be alarmed!

Let cool.

Meanwhile whip the cream and sugar to stiff peaks.

Once the peanut mixture is cooled fold in the whip cream and the vanilla.

Make Ganache:

Bring cream to a boil

Pour over the chocolate and stir until it is smooth.

Assemble:

Pour the caramel into the cooled tart shell. Let it set in the fridge for at least 10 minutes.

Pour the mousse over the caramel and smooth with an offset spatula.

Pour the chocolate over the mousse and smooth.

Sprinkle with the salt.

Strawberry Buttermilk Tart

I have a very vivid picture in my head of going strawberry picking with my Dad and my sister when I was, oh maybe 6 or 7. My dad, the doctor, decided to go a scientific experiment of what size and shape of strawberry tasted the best.

He conducted this experiment scupulously and with the utmost precision, by moving lying down in the middle of 2 rows of strawberries and eating and eating and eating, moving about a foot every 20 minutes or so.

The verdict of his research was that the small to medium ones that were sort of bell shaped, were the best. Sweet, but not sugary, soft, but not mushy, and also, pleasing to the eye.

So the other day, when Jordan and I were driving past a strawberry farm we pulled in, sadly without enough time to pick them, but I knew we had to buy lots when I went over to the plants and they were nearly all that perfect medium sized bell shape.

We’ve been back to that farm a few times now, for berries for jam, and for shortcakes, but the other day, when my apartment heated up to some where high in the thirties, I used some for a tart that hardly takes any cooking, but tastes wonderful.

I made a graham cracker crust because I didn’t want it in the oven on for long but I think the crumbly texture works nicely against the smoothness of the buttermilk mousse. And the strawberries that were so ripe and juicy were completely perfect and not to sweet. This tart looks like a bit of work, but it is really easy, and a perfect ending to a summer meal, light and fresh, but still with a bit of substance.

Graham Cracker Crust

1 3/4 cup Graham Crackers

3/4 cup Butter, Melted

Buttermilk Mousse Filling

1 cup Buttermilk

1 cup Whipping Cream

Zest of 2 Lemons

Juice of 1 Lemon

Half a Vanilla Bean, or 1 tbsp Vanilla Extract

1 tsp Gelatin

3 tbsp Sugar

Strawberry Topping

3 cups really good Strawberries, cut in half, or quarters depending on the size.

1/4 cup Really good Strawberry Jam.

Preheat oven to 350F

Mix the graham cracker crumbs and the butter until totally combined.

Press it down into a 9 inch round tart shell or pie pan.

Bake about 15 minutes or until the crush has begun to set, but not so that it’s coloring.

Pull out your tart shell and allow to cool. Your done with the oven now to so you can turn it off! Yes!

While it’s cooling whip up 3/4 cup of heavy cream until its at stiff peaks. Put it back in the fridge to keep it cool.

In the meantime sprinkle the gelatin over the lemon juice in a little bowl. Let if soften ther for 15 minutes

While thats sitting Mix 1/4 cup of the cream with the sugar  and the vanilla bean in a small pot and put it over medium heat and stir it until it’s dissolved.

Stir in the gelatin mixture and stir until that’s dissolved too.

Pour the cream and gelatin mixture into a bowl and stir in the buttermilk and the lemon zest. Put this in the fridge for about ten minutes, until it’s just about cool. The gelatin will start to set up and you don’t want it too firm, you still need to add in the whipping cream, BUT if you add the whipping cream in while it’s still warm the bubbles you’ve whipped into the cream will collapse. So just open the fridge door every couple of minutes and give it a stir. Once you notice it sticking to the sides a bit, you can carefully fold in your whipping cream.

And now pour it into your tart shell!

Now put it in the fridge for about 20 minutes until it is set up nicely.

In the meantime mix your berries and your jam. You might find it easier to warm the jam up in the microwave for a few seconds.

Now gently spoon all the strawberries onto the tart. And there you have a ridiculously good summer dessert!