Rhubarb Tart

Semolina Cream:

1 1/2 cups milk
1 cinnamon stick
55 grams caster sugar
45 grams semolina
3 egg yolks


Rhubarb stems
55 grams caster sugar

Make the Semolina Cream:

Place the milk, cinnamon stick, sugar and semolina into a saucepan over a low heat and stir while the mixture starts to thicken and boil, then stir constantly for another 2 minutes or until the mixture becomes very thick.

Remove from the heat and whisk in the egg-yolks, one at a time until well combined. Place the filling into a bowl and cover with plastic wrap – make sure the plastic wrap actually rests against the cream as you don’t want a skin to form. Let this cool to room temperature.

Assemble the tart:

Pour the semolina cream evenly into the tart, smoothing out the top. Lay the rhubarb evenly over the cream then sprinkle over with half of the sugar.

Cover this loosely with foil and place in a preheated 180°C oven – cook for 20 minutes before removing foil. Continue to cook for another 15-20 minutes or until the cream is set and the rhubarb is tender.

Sprinkle over with the remaining sugar and using a blow-torch, caramelise the sugar (you could do this under a grill).”

The combination of slightly grainy semolina cream with soft, tart, full flavoured rhubarb was incredible. It was well worth the effort and is a tart I’m going make every Spring. I’ve now got a rectangular pastry case so I can make my tart look extra smart. As an evolution of this tart, it would be fantastic with ginger and mint ice cream.


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