Lemon tart is such a classic spring dessert recipe, but sometimes it doesn’t hurt to switch up your favourite dishes for a bit of a change. In this delicious pudding we’ve made the most of a great plant that’s in season throughout the spring by adding rhubarb. So if you’re trying your hand at eating more seasonally, give this lovely tart a go.
The sweetness of the rhubarb really compliments the tart flavour of the lemon in this bake, so the combination works perfectly. Plus, this pudding option serves up to 12 people so it’s perfect if you’re throwing a big party and want a pudding you know will stretch far enough.
HOW TO MAKE RHUBARB AND LEMON TART
Buy Pitt Cue Co. The Cookbook (Octopus Books, £20)
Method
- First, make the pastry. Beat the butter and icing sugar in a mixing bowl until just beginning to come together. Mix in the eggs slowly, until thoroughly combined, scraping down the sides of the bowl as you go.
- Carefully add half the flour and mix to a smooth paste, making sure not to overmix, then add the remaining flour and mix gently until a light dough is formed.
- Wrap the dough in cling film and refrigerate for at least 2 hours before using.
- Finely grate the zest of the lemons directly into a large bowl and set aside. Juice the lemons and set aside 175ml of juice.
- Put the rhubarb through a centrifugal juicer and set aside 175ml of juice.
Ingredients
- 4 lemons
- 500g forced pink rhubarb
- 300g caster sugar
- 9 free-range eggs
- 300ml double cream
- seeds from 1 vanilla pod
- 300g unsalted butter
- 190g icing sugar, sifted
- 2 beaten eggs
- 560g plain flour
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