Rum Vanilla Tart With Rhubarb Recipe

Name: Rum Vanilla Tart With Rhubarb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None a little flour for dusting; 1 cup sour cream; 1 lb Ricotta; 6 None eggs; 3 tbsp semolina; 1 None lime, juice and grated zest; 3/4 cup sugar; 1 tbsp rum; 1 None vanilla pod, seeds scraped out; 1 lb rhubarb, cut into diagonal chunks; 7 oz frozen raspberries, thawed; 1 tbsp fresh root ginger, peeled and finely chopped; None None Fresh mint leaves, to decorate

Servings: persons

None None a little flour for dusting
1 cup sour cream
1 lb Ricotta
6 None eggs
3 tbsp semolina
1 None lime, juice and grated zest
3/4 cup sugar
1 tbsp rum
1 None vanilla pod, seeds scraped out
1 lb rhubarb, cut into diagonal chunks
7 oz frozen raspberries, thawed
1 tbsp fresh root ginger, peeled and finely chopped
None None Fresh mint leaves, to decorate

1
Preheat the oven to 325u00b0F. Grease a 9 inch flan pan and sprinkle with flour. In a bowl, mix the sour cream, cheese, eggs, semolina, lime juice and zest and 1/2 cup of sugar. Stir in the rum and half of the vanilla seeds. Spoon into the pan and smooth out. Bake for 1 hour. Allow to cool.
2
Reduce the oven temperature to 250u00b0F. Line a baking tray with parchment paper and spread over the rhubarb. Puree the raspberries in a blender and strain through a sieve. Stir in the ginger, remaining vanilla seeds and 1/4 cup of sugar. Spread over the rhubarb and bake for 12-15 mins, until soft. Using a spoon, skim off some of the juices and set aside for decoration.
3
Cut the tart into 14 pieces and arrange on serving plates. Top with the rhubarb and drizzle some of the reserved juice on the plates. Decorate with mint leaves.

755

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: None None a little flour for dusting, 1 cup sour cream, 1 lb Ricotta, 6 None eggs, and more.

Yes, Rum Vanilla Tart With Rhubarb falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rum Vanilla Tart With Rhubarb

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