Rustic rhubarb tart

Total time45 mins

15 minspreparation time

30 minscooking time

Treat yourself to a taste of homecooked heaven with this caramelised rhubarb tart, perfectly paired with vanilla ice cream and a hint of soy caramel.

Ingredients

2 portion(s)

200 g

plain flour

 ½ tsp

baking powder

egg yolk

190 g

sugar

140 g

butter

3 tbsp

Kikkoman Naturally Brewed Less Salt Soy Sauce

500 g

rhubarb

80 ml

water

1 tbsp

lemon juice

vanilla pod

scoops of vanilla ice cream

Nutritional facts (per portion):6263 kJ / 1497 kcal

72.5 gFat

18.5 gProtein

180.5 gCarbohydrates

Preparation

Step 1

200 g plain flour –  ½ tsp baking powder – 1  egg yolk – 40 g sugar – 140 g butter – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce

Mix all the pastry ingredients (flour, baking powder, egg yolk, sugar, butter, and Kikkoman Less Salt Soy Sauce). Shape the pastry into a ball, wrap in cling film and refrigerate for 30 minutes.

Step 2

500 g rhubarb – 150 g sugar – 80 ml water – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp lemon juice – 1  vanilla pod

Wash and dry the rhubarb and cut into pieces about 6 cm long.
Put the sugar, water and Kikkoman Less Salt Soy Sauce in a pan. Heat until the sugar dissolves – swirl the pan gently rather than stirring.
Cut open the vanilla pod lengthwise and add to the syrup with the rhubarb and lemon juice. Cook for about 5 minutes. Remove the rhubarb pieces from the pan and leave to cool.

Step 3

3  scoops of vanilla ice cream

Roll out the pastry. Place the rhubarb in the centre (reserving any caramel) and fold over the pastry edges. Bake in a preheated oven at 200 °C for about 30-35 minutes.
Serve the tart with vanilla ice cream and the remaining soy caramel sauce from the pan.

Tip:

This tart tastes great with rhubarb, but strawberries or plums are also delicious alternatives.
Fancy mixed fruits? Go for a strawberry-rhubarb mix – it's a real treat.

Recipe-ID: 1294

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Featured product in this recipe

Kikkoman Naturally Brewed Less Salt Soy Sauce

200 g plain flour – ½ tsp baking powder – 1 egg yolk – 40 g sugar – 140 g butter – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce

Mix all the pastry ingredients (flour, baking powder, egg yolk, sugar, butter, and Kikkoman Less Salt Soy Sauce). Shape the pastry into a ball, wrap in cling film and refrigerate for 30 minutes.

500 g rhubarb – 150 g sugar – 80 ml water – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp lemon juice – 1 vanilla pod