Saturday, May 25, 2019

Decadent Roasted Rhubarb White Chocolate Lavender Tart Recipe!


Decadent Roasted Rhubarb White Chocolate 
Lavender Tart

Decadent Roasted Rhubarb White Chocolate 
Lavender Tart

  Pic. 8

 Pic. 7

 Pic. 6

 Pic. 5

 Pic. 4

 Pic. 3

 Pic. 1

 Pic. 1

Greetings Rhubarb, Chocolate & Lavender Lovers!

This Decadent Roasted Rhubarb White Chocolate Lavender Tart is simply divine! It's one of my favorite spring-summer sweet and tangy desserts that I make when rhubarb is in season! Love Rhubarb!

You can enjoy this delicious tart by itself, with coffee, espresso, vanilla gelato or a glass of beautifully aged Pinot Noir! 

Ingredients
 (serving size 8):
2 Rhubarb stalks (choose narrow width red stalks that are firm, crisp and blemish free. Do not use the green parts of rhubarb as they are very sour), Pic 3. 
1/3 Tsp. Meyer lemon zest
3 Tbsp. Sugar  
1/2 Tsp. Organic culinary lavender
1 Frozen pre-made puff pastry sheet (vegan or non-vegan)

Tart Puff Pastry Baking Instructions: 
1. Thaw frozen puff pastry (preferably in the fridge, overnight) and unfold it only when fully thawed. 
2. Place the puff pastry sheet on a cookie baking tray lined with parchment paper.
4. Place a large dinner plate or a tart pan (11' x 11') on the puff pastry sheet and gently cut around it, Pic 1. Remove the excess puff pastry (you can use them to make tartlets) from the cookie tray. 
5. Prick the puff pastry all over with a fork (this allows the steam to vent in the oven before puffing the layers) and sprinkle a few lavender flowers over it.
6. Preheat oven at 425°F and bake the puff pastry until puffed, roughly about 10 minutes. Remove it from the oven and put it aside to cool.

Roasted Rhubarb Instructions:
1. Wash, damp dry the rhubarb stalks, cut them diagonally into 1/4-inch pieces (pic. 4), arrange them on a cookie baking tray lined with parchment paper, sprinkle sugar on all the pieces and sprinkle a few lavender flowers too, Pic. 5.
2. Preheat the oven at 350°F and roast rhubarbs for about 15-20 minutes until they are tender. 
3. Remove from the oven and let them cool for an hour.

Tart Assembly Instructions:
1. Arrange roasted rhubarbs on the puff pastry, pic. 6 & 7.
2. Sprinkle shaved white chocolate all over the tart. Then Meyer lemon zest (very lightly, not too much), pic. 8.
3. Chill the tart in the fridge for an hour before serving.

Happy Baking! 

Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

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