Rhubarb and White Chocolate Tart

Cook Time 1 hour and 10 minutes

Servings 8 - 10


1 1/3 cups flour
2 tbsp caster sugar
125g butter, chopped
1 egg
½ cup caster sugar, extra
¼ cup custard powder
1¼ cups milk
1 vanilla bean, split and seeds scraped
250g block cream cheese, softened
125g white chocolate, melted and cooled slightly
300g rhubarb, cut into 6cm lengths
Finely grated rind 1 orange and juice of ½ an orange
¼ cup caster sugar, extra


Combine the flour, sugar and butter in a food processor and process just until mixture resembles breadcrumbs. Add the egg and process briefly until mixture begins to form lumps. Remove and gently knead to form a soft dough. Shape into a disc, wrap in plastic wrap and refrigerate for at least 30 minutes. Roll out on a lightly floured surface using a lightly floured rolling pin and line a 35cm x 12cm rectangular fluted tart pan with a removable base. Prick well with a fork and chill for 30 minutes.

Bake in a hot oven 200°C for 10 minutes, reduce the heat to 180°C and then bake for a further 5 minutes or until golden. Cool.

Combine the extra ½ cup sugar and custard powder in a saucepan, stir in the milk and vanilla then whisk over a medium heat until custard boils and thickens. Cover and chill until firm. Beat the cold custard until smooth. Gradually add the Philadelphia cream cheese and melted chocolate and beat until smooth. Chill.

Combine the rhubarb, orange and extra sugar in a shallow pan and cook gently for 10 minutes or until just tender. Cool.

Spread the custard into the prepared base, top with the rhubarb and drizzle over any juice. Chill. Serve immediately.


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