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    Home » Desserts » Rhubarb & Ginger Tarts with Pistachios

    Rhubarb & Ginger Tarts with Pistachios

    Published: February 13, 2017, Modified: January 29, 2020, By: Michelle Alston

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    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 thought 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 better half, with a nice bottle of 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.

    Rhubarb & Ginger Tartlets - www.thelastfoodblog.com

    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.

    Rhubarb & Ginger Tartlets - www.thelastfoodblog.com

    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 it 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 Tartlets - www.thelastfoodblog.com
    Rhubarb & Ginger Tartlets - www.thelastfoodblog.com
    Rhubarb & Ginger Tartlets - www.thelastfoodblog.com

    Rhubarb and Ginger Tarts

    Rhubarb and ginger puff pastry tarts with crumbled pistachios and cardamom, vanilla cream
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    Course: Dessert
    Cuisine: British
    Diet: Vegetarian
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 4
    Calories: 609kcal
    Author: Michelle Alston

    Ingredients

    • 1 320 all butter puff pastry sheet
    • 220 g rhubarb washed and cut into lengths
    • 1 piece of stem ginger chopped
    • 2 tablespoon syrup from the stem ginger
    • 2 level tbs golden castor sugar
    • 25 g roasted shelled pistachios
    • 1 medium egg beaten
    • 200 ml double cream
    • ½ teaspoon ground cardamom
    • 2½ teaspoon vanilla extract
    • Icing sugar to serve.
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    Instructions

    • 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.

    Nutrition

    Serving: 1g | Calories: 609kcal | Carbohydrates: 50.4g | Protein: 8.9g | Fat: 42.1g | Saturated Fat: 22g | Cholesterol: 110mg | Sodium: 67mg | Potassium: 300mg | Fiber: 3.3g | Sugar: 17.8g | Calcium: 101mg | Iron: 1mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!
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    Reader Interactions

    Comments

    1. Jacqui

      March 30, 2017 at 11:17 am

      These look really really delicious. Im of to pick some rhubarb now!

      Reply
      • Michelle Alston

        March 30, 2017 at 12:51 pm

        Thank you so much Jacqui 🙂

        Reply
    2. Sasha @ Eat Love Eat

      February 21, 2017 at 1:55 pm

      These are perfect! I absolutely adore rhubarb too, especially the stunning pink forced kind. So pretty 🙂 xxx

      Reply
      • Michelle Alston

        February 22, 2017 at 7:51 pm

        Thanks so much Sasha xxx

        Reply
    3. Amanda

      February 13, 2017 at 8:57 pm

      Gorgeous, Michelle. I am with you, dinner and a home movie!. These look wonderful. xx

      Reply
      • Michelle Alston

        February 13, 2017 at 9:31 pm

        Thanks so much Amanda x Oh yeah, that's all I need 😉

        Reply
    4. Hana | Nirvana Cakery

      February 13, 2017 at 8:05 pm

      I love all of these flavours Michelle, especially the rhubarb! We've always had rhubarb in our garden too, it grows so huge and it's so perfect with pastry. xx

      Reply
      • Michelle Alston

        February 13, 2017 at 8:10 pm

        Thanks Hana x I can't get enough of it, especially with pastry 😉

        Reply

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