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Gordon Ramsay Rhubarb Tart Recipe

Gordon Ramsay Rhubarb Tart Recipe

My Gordon Ramsay-style rhubarb tart recipe — a blind-baked sweet pastry, vanilla custard, and neatly roasted pink rhubarb.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 People
Course: Dessert
Cuisine: British
Calories: 400
Ingredients Method Notes

Ingredients
  

  • Pastry:
  • 250 g plain flour
  • 125 g cold unsalted butter cubed
  • 50 g icing sugar
  • 1 egg yolk
  • 2 –3 tbsp cold water
  • Custard:
  • 3 egg yolks
  • 50 g caster sugar
  • 150 ml double cream
  • 100 ml whole milk
  • 1 tsp vanilla extract
  • Rhubarb:
  • 500 g rhubarb cut into 6cm batons
  • 60 g caster sugar
  • Zest of 1 orange

Method
 

  1. Make pastry, chill 30 minutes.
  2. Roast rhubarb with sugar and zest at 180°C / 160°C fan / Gas 4 for 12–15 minutes. Cool.
  3. Line tin, prick base, chill 15 minutes.
  4. Blind bake 15 minutes, remove beans, bake 5–8 minutes more. Reduce oven to 150°C.
  5. Whisk custard ingredients.
  6. Fill pastry case, bake 20–25 minutes until just set. Cool.
  7. Arrange rhubarb over custard.
  8. Brush with roasting juices, chill briefly.

Notes

Roast the rhubarb separately to avoid a soggy tart.
Blind bake the pastry to keep the base crisp.
Bake the custard gently to keep it silky.
Choose slim, pink rhubarb stalks for the best colour and flavour.