Why rhubarb is the star of your dessert table
Rhubarb is often overlooked, but this tart vegetable is a game changer in the dessert world. Its unique tartness balances beautifully with sweet ingredients, making it a perfect addition to any pastry. The vibrant color and refreshing flavor make it an eye-catching choice for your next gathering. Plus, it’s packed with vitamins and minerals, so you can feel good about indulging in this delicious treat.
Gather your ingredients for the perfect tart
To create a stunning rhubarb ricotta tart, you’ll need a few key ingredients. Start with ¾ cup of cold butter, cut into cubes, and 1.5 cups of flour for the tart dough. Don’t forget a pinch of salt and some ice water to bring it all together. For the creamy ricotta filling, gather 3 eggs, 2 cups of ricotta, 2 cups of whole milk, and 1 cup of white sugar. A touch of vanilla, either from a bean or extract, will elevate the flavors. Finally, for the poached rhubarb, you’ll need 2 lbs of rhubarb, 2 cups of sugar, and ⅕ liters of water.
Step-by-step guide to making your tart
Start by preheating your oven to 375°F. On a clean surface, combine the flour and salt, then incorporate the cold butter, breaking it into pea-sized pieces. Gradually add ice water until the dough resembles cheese curds. Roll it out to fit a 9-inch tart pan, then chill for 10 minutes. After chilling, line the dough with parchment paper and fill it with dry beans to prevent bubbling. Bake for 25 minutes until lightly golden.
While the crust bakes, whisk together the ricotta, eggs, milk, sugar, and vanilla until smooth. Pour this mixture into the tart shell and bake for another 25 minutes, or until it barely jiggles. For the poached rhubarb, simmer sugar, water, and vanilla, then gently cook the rhubarb until tender but not mushy. Once the tart cools, arrange the poached rhubarb on top and sprinkle with pistachios for an extra crunch.
