Valentine’s day is nigh, whether you love it or hate it’s pretty hard to get through the 14th of February and not notice it, it’s an in your face kind of day isn’t it? I mean all the stores are bursting to the rafters with flowers, cards and all sorts of
tacky lovely gifts. We never venture out on Valentine’s night, the thoughts of sitting in a packed restaurant full of cheesy music and fake roses is not really my idea of a nice evening out! Instead we have a nice home cooked meal, usually cooked my my better half, with a nice bottle wine and a little treat for dessert. That’s us, and maybe a movie, ok maybe a rom-com kind of movie 😉 If you’re like us and you’re planning a home cooked meal then you might like to give these rhubarb and ginger tarts with cardamom and vanilla cream a go.
Speaking of all things Love, have I told you how much I love rhubarb? No? I really love it, I love the tartness of it and the colours of it, I even love the shape of those big leaves. My grandparents used to grow it in their back garden so I’ve eaten my fair share of it. Stewed rhubarb with custard was one of my favourite treats as a kid but I also love rhubarb tarts and crumbles. These little tarts are now on my favourites list, made with stem ginger and topped with pistachio crumbs this is perfect for a special treat. I serve it with cardamom and vanilla cream but you can serve it with regular whipped cream if you prefer.
These tarts are really easy to make, so if you’re stressing over the main meal and thinking dessert is another hassle, think again. Buy the puff pastry, because who has the time to be making that right? Forced rhubarb is in season now so you shouldn’t have any problems finding that, let is soak in some ginger, syrup and sugar and it’s ready to go. While they are cooking, get your pistachios ready and whip up that cream, and you’re done. Easy as pie. I hope you have a lovely Valentine’s Day whatever you do x
Rhubarb & Ginger Tarts
- 1 x 320g all butter puff pastry sheet
- 220 g rhubarb , washed and cut into lengths
- 1 piece of stem ginger , chopped
- 2 tbs syrup from the stem ginger
- 2 level tbs golden castor sugar
- 25 g roasted shelled pistachios
- 1 egg , beaten
- 200 ml double cream
- 1/2 tsp ground cardamom
- 1/2 tsp vanilla extract
- Icing sugar to serve.
- Pre heat the oven to 180 degrees C, I use a fan assisted, electric oven, please adjust according to your own oven.
- Place the rhubarb in a bowl, add the ginger, 1 tbs castor sugar and syrup and mix well. Set aside until you are ready to use.
- Blitz the pistachios in a food processor for 20 seconds, until you have a rough crumble. You could finely chop them if you don't have a food processor.
- Add the cream to a mixing bowl with the cardamom and vanilla and whisk until it is thick. Leave it in the fridge until you are ready to serve.
- Roll out the pastry, using a bowl or cutter cut out 4 rounds, place them on a non stick baking tray. With a sharp knife mark out another 1 cm circle inside the edge, making sure not to cut through the pasty. Using a fork gently pierce a few wholes in each circle.
- Brush each circle with the beaten egg, divide the rhubarb and chopped ginger between each circle. Brush any liquid left in the bowl over the rhubarb then sprinkle the remaining sugar over the rhubarb. Bake on the middle shelf for 20 to 25 minutes or until the pastry is golden brown.
- When the tartlets are cooked sprinkle the pistachios over each tartlet then sift a little icing sugar over each tartlet.
- Serve warm with a good dollop of the cardamom, vanilla cream.