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Rhubarb and Curd Cheese Tart
Rhubarb and Curd Cheese Tart is a traditional British recipe for a classic tart of rhubarb compote and fresh curd cheese baked in a shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic British version of: Rhubarb and Curd Cheese Tart.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
8
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesBritish Recipes
I love ginger, and as it marries well with ginger, rhubarb and ginger compote is one of my favourite conserves. Here it's blended with fresh curd cheese and egg whites to make a tart baked in a shortcrust paste that is part way to an old fashioned cheese cake.
Method:
Whisk the egg yolk into the cheese. Add the egg whites to a clean and dry bowl then whip to soft peaks. Stir the rhubarb compote to the cheese mix, then carefully fold in the egg whites, taking care not to knock out too much air. (The simplest technique for folding egg whites into a mix is first to put a dollop of whipped whites into the mix to loosen, then, a spoonful at a time, spread the whites over the top and turn the mixture from the bottom of the bowl up, to submerge and incorporate the whites.)
Pre-heat the oven to 160C (140C fan/320F/gas mark 2½).
Roll out the pastry until large enough to fit the base and sides of your tart tin. Carefully lift the pastry over the tin, use your fingers to press into the sides and base then trim off any excess. Transfer the tart case to a baking tray then pour in the filling. Transfer to the centre of your pre-heated oven.
Baking time will depend on your oven, but around 30 minutes should do it. After 20 minutes, turn the tart around in the oven and give the tray a shake, then check every five minutes or so. When ready, your tart should be golden brown on the surface and set around the edge, with just a slight wobble in the centre.
