Rhubarb & Vanilla Puff Pastry Tart Recipe – A Spring Delight

Spring is the perfect time to celebrate fresh, seasonal ingredients in your baking. One of the stars of early spring is rhubarb—a vibrant, tart treasure that pairs beautifully with creamy vanilla for a dessert that’s as impressive as it is delicious. This Rhubarb & Vanilla Puff Pastry Tart is a celebration of flavour, texture, and sustainability that’s sure to impress your friends and family.

Below, you’ll find everything you need to know to bake this light and flavourful dessert, from a detailed recipe to essential baking tips. Let's bring a slice of spring to your table!

Why You’ll Love This Recipe

• Seasonal Stars: Early-season forced rhubarb adds a tangy twist, while creamy vanilla custard balances it with indulgent sweetness.
• Quick Yet Elegant: Using ready-made puff pastry makes this dessert easy to prepare without sacrificing sophistication.
• Sustainably Delicious: With options for organic ingredients and eco-conscious sourcing, this tart aligns with sustainable baking practices.

Rhubarb Tart; Puff Pastry Tart Case; Blood Orange; Forced Rhubarb

Ingredients You'll Need

For the Puff Pastry Tart:

• 1 sheet of puff pastry (preferably organic; I used Dorset Pastry Organic Puff Pastry).

Vanilla Crème Pâtissière:

• 250g whole milk
• 30g caster sugar
• 1/2 vanilla bean
• 1 egg
• 12g potato starch (or organic corn flour as an alternative)
• 12g plain flour
• 25g unsalted butter (room temperature)

Orange & Ginger Poached Rhubarb:

• 2 sticks of forced rhubarb
• Juice of 1 orange
• 1 cm piece of ginger, thinly sliced
• 4 tbsp light brown sugar (or white sugar as a substitute)

Egg Wash:

• 1 egg yolk
• 1/2 tsp water

Equipment

• Weighing scales
• Saucepan
• Whisk
• Spatula
• Small bowl
• 8cm and 4/5cm round pastry cutters
• Baking tray
• 8cm tart tins or foil pie tins
• Baking beans or rice
• Metal weights or foil pouches
• Pastry brush
• Oven dish
• Parchment paper 

Step-by-Step Instructions

Golden Rules for Success

Before beginning, keep these essential tips in mind:

1. Read the full recipe first to familiarise yourself with every step and ingredient.
2. Use high-quality, organic, and sustainably sourced ingredients whenever possible.
3. Prepare all your equipment and weigh all ingredients before starting.
4. Make sure ingredients like milk and butter are at the correct temperature to ensure consistent results.
5. Taste-test as you go to refine flavours at every stage.

How to Make the Rhubarb & Vanilla Puff Pastry Tart

1. Prepare the Puff Pastry Tarts

Please remember that oven temperatures can vary, as some ovens run hotter or cooler. Be sure to monitor your pastry closely while it bakes.

1. Preheat the oven to 220°C (fan) / 240°C (non-fan) or 430°F (fan) / 465°F (non-fan).
2. Open up the pre-rolled puff pastry and use the 8cm pastry cutter to cut circles for your tart bases. For an inner ring, use the 4/5cm cutter, pressing lightly to mark but not cut through fully.
3. Grease your tart tins with melted butter and place the pastry rounds inside.  The pastry should fit flush on the base of the tart tin.
4. Brush the outer ring of each tart with egg wash. 
5. Bake for 10-15 minutes at 220°C (fan) / 240°C (non-fan) or 430°F (fan) / 465°F (non-fan). Then lower the oven temperature to 150°C (fan) / 170°C (non-fan) or 302°F (fan) / 340°F (non-fan) and bake until golden brown. Remove and allow to cool completely.

Pro Tip: For crisp pastry shells, store baked tarts in an airtight container if preparing ahead of time.

2. Make the Vanilla Crème Pâtissière

1. Add the milk and the seeds of a split vanilla bean (plus the pod) to a saucepan. Warm gently until steaming, then cover and infuse for 30 minutes.
2. Remove the vanilla pod and reheat the milk gently.
3. Whisk egg yolks and sugar in a bowl. Add potato starch and plain flour, mixing thoroughly.
4. Slowly pour the warm milk over the egg mixture while whisking to temper it.
5. Return the mixture to the saucepan and heat gently, whisking constantly, until it thickens to a creamy custard consistency - this can take about 4 minutes or so.
6. Pour the custard into a glass dish and cover the surface with cling film or parchment paper to prevent a skin from forming. Cool at room temperature for 20 minutes, then refrigerate until chilled.

3. Prepare the Orange & Ginger Poached Rhubarb

1. Preheat your oven to 170°C (fan) / 190°C (non-fan) or 340°F (fan) / 375°F (non-fan).
2. Wash and cut rhubarb into 2cm batons.
3. Combine orange juice, ginger slices, and sugar in a bowl, stirring until the sugar dissolves.
4. Arrange the rhubarb batons in a baking dish, pour the orange-ginger syrup over them, and cover the dish with foil.
5. Bake until tender, approximately 20 minutes. Allow to cool in the syrup before storing in the fridge.

Forced Rhubarb, Blood Orange & Ginger

4. Assemble the Tarts

1. Whisk the chilled pastry cream to loosen it, press the centres of the puff pastry down, and spoon it into the tart shells, being careful not to overfill.
2. Remove excess syrup from the rhubarb by placing it on a kitchen towel. Arrange the batons on top of the pastry cream.
3. Garnish with a little fresh orange zest if desired. Serve immediately for best texture.

Pro Tip: Assemble the tarts just before serving to keep the pastry crisp.

Poached Orange & Ginger Rhubarb, Vanilla Pastry Cream in a Puff Pastry Case

Sustainability in Every Bite 

This recipe highlights ingredients that not only deliver incredible flavour but also align with environmentally friendly practices. Forced rhubarb is a seasonal delight, and organic dairy and eco-conscious puff pastry support responsible farming. Even potato starch, used here as a non-GMO alternative to cornflour, adds to the sustainability factor.

You can enjoy this dessert knowing you’ve made an effort to support sustainable baking practices—all while indulging in a treat that tastes as good as it looks!

FAQs

1. Can I use outdoor-grown rhubarb for this recipe?
Yes! Forced rhubarb is ideal for early spring, but as the season progresses, outdoor-grown rhubarb works just as well.

2. What if I don’t have tart tins?
No problem! You can bake them without.  

3. Can I make this recipe ahead of time?
Yes! The poached rhubarb, pastry cream, and tart shells can be prepared beforehand. Assemble just before serving for the best results.

Whether you’re baking for a spring brunch, afternoon tea, or simply to celebrate the season, this Rhubarb & Vanilla Puff Pastry Tart is sure to impress. Its balance of crisp puff pastry, silky vanilla custard, and tangy rhubarb makes it a delicious dessert. Plus, it’s simple enough for beginner bakers to master while offering a touch of elegance that even seasoned bakers will appreciate.

Why not give this recipe a try and share it with loved ones? If you make it, don’t forget to tag me on social media—I'd love to see your creations!

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Happy spring baking! 🌷