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Gordon Ramsay Rhubarb Tart

Gordon Ramsay’s Rhubarb Tart is a delightful dessert that harmoniously combines the tartness of fresh rhubarb with the richness of a buttery pastry and a velvety vanilla-infused cream filling. crafted with flour, butter, and a pinch of sugar. Blend fresh rhubarb, cream, yolks, and vanilla. Prep in 60, bake for 40, and savor 8 servings of this delectable treat.

Try More Gordon Ramsay Recipes:

Gordon Ramsay Rhubarb Tart
Gordon Ramsay Rhubarb Tart

💜 The Benefits Of Trying This Delicious Rhubarb Tart Recipe:

  • Balanced Flavors: Rhubarb’s tartness meets creamy sweetness, creating a perfectly balanced taste sensation.
  • Buttery Perfection: The crisp tart pastry, enriched with 5.3 oz of butter, delivers a heavenly texture.
  • EffortlessElegance: Achieve gourmet excellence with minimal effort, blending simplicity and sophistication.
  • Versatile Delight: Optional meringue topping allows customization, adding a delightful, airy finish to suit your taste.

❓ What Is Gordon Ramsay Rhubarb Tart Recipe?

Gordon Ramsay’s Rhubarb Tart is a delectable dessert made with a crisp pastry, featuring a balance of butter, flour, sugar, and a pinch of salt. The filling showcases the tartness of fresh rhubarb harmonized with a rich blend of heavy whipping cream, egg yolks, sugar, and vanilla. The resulting texture is a divine marriage of flaky crust and velvety cream.

Gordon Ramsay Rhubarb Tart
Gordon Ramsay Rhubarb Tart

🥚 Gordon Ramsay Rhubarb Tart Ingredients

Tart Pastry

  • 12 oz flour
  • 5.3 oz butter
  • 1 ½ Tbsp sugar
  • good pinch of salt

Filling

  • 1 lb fresh rhubarb, chopped
  • 2 Tbsp sugar
  • 1 1/4 c (300 ml) heavy whipping cream
  • 3 egg yolks
  • 2 Tbsp sugar
  • ½ tsp vanilla powder (or extract)

Meringue Topping (optional)

  • 3 egg whites
  • ½ c + 1 Tbsp (115 g) sugar

🥧 How To Make Gordon Ramsay Rhubarb Tart

  1. Tart Crust: Mix flour, sugar, and salt. Cut butter with a pastry cutter (or cooled knife or fingertips). When butter is pea-sized, add water a few teaspoons at a time until dough just comes together. Half-hour-chill dough.
  2. Start with a 400-degree oven and a metal sheet pan.
  3. Rhubarb filling: Mix sliced rhubarb, sugar, salt, cornstarch, lemon zest, juice, cardamom, and vanilla in a bowl.
  4. Prepare: Roll the dough into a 1/8-inch rectangle. Use just enough flour to avoid adhering to the surface and rolling pin. Trim edges if needed. Put the dough on parchment. Use a sheet pan without a rim or turn it over and put the dough and parchment on the underside. (Having no sides makes transferring the completed tart to the hot pan easier.)
  5. Keep a 1 1/2″ border around the dough and place the coated rhubarb in rows to ensure equal cooking. To make a chevron design, angle the rhubarb oppositely in each row. Starting in the middle, arrange to the edges.
  6. Fold the dough over the rhubarb to create a one-inch border, doubling the corners. Use egg wash (optional) and coarse sugar on the edges. Scrape the rhubarb dish and pour the leftover liquid over the tart.
  7. Put the tart pan in the fridge or freezer for 30 or 10 minutes.
  8. Carefully remove the hot sheet pan from the oven. Transfer the tart to the hot sheet pan using the parchment borders. Use the bottom oven rack. Lower the oven to 375.
  9. Bake 40-50 minutes. Till crust is golden and filling bubbles in center. Despite looking juicy, it will firm up. Wait at least 30 minutes before cutting.

💭 Recipe Tips

  • Ensure rhubarb is fresh, not stringy; chop uniformly for even texture.
  • Blind bake tart crust adequately to avoid a soggy bottom.
  • Use real vanilla powder for authentic flavor; adjust sugar to balance tartness.
  • Whip meringue until stiff peaks form; avoid under or overmixing for optimal texture.
  • Follow precise measurements for ingredients; deviations may impact the delicate balance of flavors and textures.
Gordon Ramsay Rhubarb Tart
Gordon Ramsay Rhubarb Tart

🍨 What To Serve With Rhubarb Tart?

Serve Rhubarb Tart with vanilla ice cream for sweet contrast, whipped cream for texture, fresh berries for fruity balance, mint garnish for freshness, and lemon zest for a citrusy kick.

🎚 How To Store Leftovers Rhubarb Tart?

  • In The Fridge. Refrigerate Leftovers Rhubarb Tart in an airtight container for up to 2 days, preserving freshness.
  • In The Freezer. For longer storage wrap Leftovers Rhubarb Tart tightly in plastic wrap, then aluminum foil and freeze for up to 2 months.

🥵 How To Reheat Leftovers Rhubarb Tart?

  • Oven Method: Preheat oven to 325°F cover Leftovers Rhubarb Tart with foil and bake for 10-15 minutes for even reheating without compromising the crust’s texture.
  • Microwave Method: Heat individual slices of Leftovers Rhubarb Tart on low power in 20-second intervals, checking for desired warmth. Caution: may affect tart texture.

FAQs

How Can I Prevent The Rhubarb Tart Crust From Becoming Soggy?

Prevent a soggy crust by thoroughly blind baking it before adding the filling ensure it’s golden and firm.

How Long Should I Blind Bake The Tart Crust Before Adding The Rhubarb Filling?

Blind bake the tart crust for 15 minutes at 350°F before adding the rhubarb filling for a crisp result.

How Do I Know When The Rhubarb Tart Is Fully Baked And Ready To Be Served?

The Rhubarb Tart is fully baked when the crust is golden, and the filling is set, usually around 30-35 minutes at 350°F.

How Do I Prevent The Meringue Topping From Becoming Too Runny Or Deflating?

To prevent meringue issues, whip it until stiff peaks form, spread it over hot filling, and ensure the meringue touches the crust to avoid deflation.

How Can I Keep The Meringue From Browning Too Rapidly During Baking?

Avoid rapid browning of meringue by keeping a close eye during the last minutes of baking; shield with foil if necessary to control browning.

Try More Gordon Ramsay Recipes:

Gordon Ramsay Rhubarb Tart Nutrition Facts

Amount Per Serving

  • Calories: 402
  • Sugar: 21.2 g
  • Sodium: 297.6 mg
  • Fat: 23.4 g
  • Saturated Fat: 14.4 g
  • Carbohydrates: 45.8 g
  • Fiber: 2.3 g
  • Protein: 3.9 g
  • Cholesterol: 60.7 mg

Gordon Ramsay Rhubarb Tart

Difficulty:BeginnerPrep time:1 hour Cook time: 40 minutesRest time: minutesTotal time:1 hour 40 minutesServings:8 servingsCalories:402 kcal Best Season:Available

Description

Gordon Ramsay’s Rhubarb Tart is a delightful dessert that harmoniously combines the tartness of fresh rhubarb with the richness of a buttery pastry and a velvety vanilla-infused cream filling. crafted with flour, butter, and a pinch of sugar. Blend fresh rhubarb, cream, yolks, and vanilla. Prep in 60, bake for 40,, and savor 8 servings of this delectable treat.

Ingredients

  • Filling

  • Meringue Topping (optional)

Instructions

  1. Tart Crust: Mix flour, sugar, and salt. Cut butter with a pastry cutter (or cooled knife or fingertips). When butter is pea-sized, add water a few teaspoons at a time until dough just comes together. Half-hour-chill dough.
  2. Start with a 400-degree oven and a metal sheet pan.
  3. Rhubarb filling: Mix sliced rhubarb, sugar, salt, cornstarch, lemon zest, juice, cardamom, and vanilla in a bowl.
  4. Prepare: Roll the dough into a 1/8-inch rectangle. Use just enough flour to avoid adhering to the surface and rolling pin. Trim edges if needed. Put the dough on parchment. Use a sheet pan without a rim or turn it over and put the dough and parchment on the underside. (Having no sides makes transferring the completed tart to the hot pan easier.)
  5. Keep a 1 1/2″ border around the dough and place the coated rhubarb in rows to ensure equal cooking. To make a chevron design, angle the rhubarb oppositely in each row. Starting in the middle, arrange to the edges.
  6. Fold the dough over the rhubarb to create a one-inch border, doubling the corners. Use egg wash (optional) and coarse sugar on the edges. Scrape the rhubarb dish and pour the leftover liquid over the tart.
  7. Put the tart pan in the fridge or freezer for 30 or 10 minutes.
  8. Carefully remove the hot sheet pan from the oven. Transfer the tart to the hot sheet pan using the parchment borders. Use the bottom oven rack. Lower the oven to 375.
  9. Bake 40-50 minutes. Till crust is golden and filling bubbles in center. Despite looking juicy, it will firm up. Wait at least 30 minutes before cutting.

Notes

  • Ensure rhubarb is fresh, not stringy; chop uniformly for even texture.
    Blind bake tart crust adequately to avoid a soggy bottom.
    Use real vanilla powder for authentic flavor; adjust sugar to balance tartness.
    Whip meringue until stiff peaks form; avoid under or overmixing for optimal texture.
    Follow precise measurements for ingredients; deviations may impact the delicate balance of flavors and textures.
Keywords:Gordon Ramsay Rhubarb Tart