Magic strawberry and rhubarb tart

Magic strawberry and rhubarb tart

Magic Cakes
40 mins
Cooking time
90 mins
Valéry Guédes


Quantity Ingredient

Rhubarb fondant

Quantity Ingredient
400g rhubarb, peeled and cut into 3 cm chunks
80g brown sugar
30ml water


Quantity Ingredient
250g rich shortcrust pastry
1 vanilla pod
300ml milk
3 eggs, separated
90g caster sugar
35g honey
90g butter
80g plain flour
pinch salt
30g ground almonds


Quantity Ingredient
275g chantilly cream
200g strawberries


Quantity Ingredient
11 cm x 35 cm rectangular tart tin, greased with butter


  1. Put the rhubarb into a saucepan with the brown sugar and water and cook over a low heat until the water has entirely evaporated and the rhubarb is soft.
  2. Preheat the oven to 180°C.
  3. Line your baking tray with the pastry, cover with baking parchment and baking beans (to keep the pastry flat while blind baking) and put in the oven for 15 minutes.
  4. Lower the oven temperature to 150°C.
  5. Split the vanilla pod down the middle and scrape out the seeds with the blade of a knife. Heat the milk with the vanilla seeds and the pod. Bring to the boil, then immediately remove from the heat and leave to infuse. Set aside.
  6. Beat the egg yolks with the sugar and honey until the mixture whitens. Melt the butter and pour it into the mixture. Then add the flour and salt. Beat for a few minutes more. Pour in the vanilla-infused milk little by little, having first removed the vanilla pod. The batter should be nice and smooth.
  7. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Sprinkle the ground almonds over the bottom of the greased tart tin. Then add the rhubarb fondant, and pour the batter on top. Smooth the surface with the blade of a knife and bake in the oven for 55 minutes. Allow to cool completely.
  8. When the cake is cooled, pour the Chantilly cream over the tart and sprinkle with slices of strawberry. Serve chilled.
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