Rose Custard and Rhubarb Tarte

Page: www.yummylifestyle.pl/2014/05/tarta-z-kremem-rozanym-i-rabarbarem.html

| Course Type: Desserts

(1 review)

Tags: rhubarb rose water sweet pastry tartelettes

Recipe Review

I came across a beautiful photo of this dish on Pinterest, read that it combined rose and rhubarb, and I knew immediately that I had to give it a try. It's from a blog written in Polish, of which I don't understand a word, but luckily, there's Google Translate.

I didn't follow the recipe for the shortcrust pastry as I didn't have sour cream (and to be honest, I'm not quite sure I would have dared to do that - sour cream in a shortcrust pastry?). Instead, I used the Sweet Pastry from Ottolenghi, which worked perfectly.

I made the rhubarb and the rose 'custard' according to the recipe. I put custard in parenthesis, as it's not really a custard, rather an egg-mascarpone cream. Unfortunately, the very last sentence is pretty bungled by Google Translate so I can't say for sure if the cream should be heated, but I'm quite sure that the recipe says it should only be cooled, then poured into the pastry. This is very unfortunate, as at least in my case, the cream was completely liquid, and there was no chance at all that the rhubarb would stay in top. Just in case the cream was meant to be cooked I tried that as well, but to no avail. I'm wondering what might have gone wrong - is her 'one package of mascarpone' considerably more than mine (250g)? Did she actually use less than 2 egg yolks? Or maybe you need to use gelatin (the last sentence actually mentions gelatin, but I understood that to be used for any juices the rhubarb released)?

All that said, flavourwise, it's absolutely fantastic! Really brilliant! It's a bit of a shame of the custard/cream, but if you omit (one) egg yolk, and/or add gelatin, it just might work.

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Comments

Zosia - 18th May 2014
That sounds like a lovely tart...it's a shame it didn't turn out.
I read the Polish text and the filling doesn't get cooked, just mixed together. The "cooling" refers to the tart shell, which must be completely cooled before adding the filling. Just looking at the thickness of the filling in the finished tart, I think you're right about the amount of mascarpone being more than 250g. I also think she's missed some pertinent steps such as chilling the filled tart before topping with the rhubarb.
It's just a suggestion, but I think Ottolenghi's mascarpone cream flavoured with rosewater would work well.

friederike - 19th May 2014
Zosia, I didn't know you spoke Polish! How brilliant, and thank you for checking the original recipe for me! Even if strictly speaking the dish didn't quite work, it still tasted really really nice (I poured the cream into small bowls, broke the crust into cookies-sized bits and served that together with the rhubarb). But using Ottolenghi's Mascarpone Cream is probably a much better idea.

PS: I also just thought of my mother's ice cream tarte - shortcrust pastry filled with whipped cream, freeze it, then layer fruit on top and freeze that too - that might work in this case, too.

(edited 19th May 2014) 

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