Rhubarb Tarte Fine with Honey and Cinnamon Ice Cream

My mum grows rhubarb in her garden, so I have always had a soft spot for it. I think it has a lovely tart taste that is perfectly matched with something sweet and a little spicy – the honey and cinnamon ice cream is the perfect complement. Alternatively, buy some good-quality vanilla ice cream and soften it a little. Mix some ground cinnamon and honey into it and serve.

Ice cream:

1 cup whipping cream

1 1/4 cups whole milk

1 1/2 tablespoons superfine sugar

1 teaspoon ground cinnamon

1 vanilla bean, split in half lengthwise

1/2 teaspoon freshly grated nutmeg

1 whole clove, crushed

7 free-range egg yolks

1/2 cup honey

Tarte:

7 ounces puff pastry

6 rhubarb stalks, very finely sliced on the diagonal

Ice cream:

200ml lite cream

300ml milk

1 1/2 tablespoons caster sugar

1 teaspoon ground cinnamon

1 vanilla bean, split in half lengthways

1/2 teaspoon freshly grated nutmeg

1 whole clove, crushed

7 free-range egg yolks

1/2 cup honey

Tarte:

200g puff pastry

6 rhubarb stalks, very finely sliced on the diagonal

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Make-Ahead:

The ice cream will keep in an airtight container in the freezer for up to 2 days. The tarte is best made close to serving time.

Make-Ahead:

The ice cream will keep in an airtight container in the freezer for up to 2 days. The tarte is best made close to serving time.

To prepare the honey and cinnamon ice cream:

Put the cream and 1 cup of the milk in a large saucepan. Add the sugar, cinnamon, vanilla, nutmeg, and clove. Place over moderate heat, and bring to just below the boiling point.

In a bowl, beat the remaining milk with the egg yolks and honey until smooth. Add the milk mixture, whisking constantly. Pour everything back into the saucepan and return to the heat. Cook over low heat, whisking constantly, until slightly thickened. Strain into a shallow bowl and chill.

Once cold, transfer the mixture to an ice-cream machine and churn until semi set. Remove and freeze.

To prepare the tarte:

Preheat the oven to 400°F, and line a baking sheet with parchment paper.

On a lightly floured surface, roll out the puff pastry to a thickness of about 1/4-inch. Cut out a neat circle 8-inches in diameter and transfer to the prepared baking sheet.

Using a sharp knife, make even cuts 1/4-inch long right around the perimeter of the pastry. Fill the tart by arranging the rhubarb slices on top in a circular pattern. Place a piece of parchment paper over the tart, followed by a second baking sheet to weigh down the rhubarb.

Transfer to the oven and bake for 25 to 30 minutes, or until the pastry is golden (it doesn’t puff because of the weight) and the rhubarb is cooked.

To serve:

Cut into quarters and serve each with a scoop of honey and cinnamon ice cream.

To prepare the honey and cinnamon ice cream:

Put the cream and 1 cup of the milk in a large saucepan. Add the sugar, cinnamon, vanilla, nutmeg, and clove. Place over moderate heat, and bring to just below the boiling point.

Once cold, transfer the mixture to an ice-cream machine and churn until semi set. Remove and freeze.

To prepare the tarte:

Preheat the oven to 200°C, and line a baking sheet with baking paper.

On a lightly floured surface, roll out the puff pastry to a thickness of about 5-mm. Cut out a neat circle 20-cm in diameter and transfer to the prepared baking sheet.

Using a sharp knife, make even cuts 5-mm long right around the perimeter of the pastry. Fill the tart by arranging the rhubarb slices on top in a circular pattern. Place a piece of baking paper over the tart, followed by a second baking sheet to weigh down the rhubarb.

Transfer to the oven and bake for 25 to 30 minutes, or until the pastry is golden (it doesn’t puff because of the weight) and the rhubarb is cooked.

To serve:

Cut into quarters and serve each with a scoop of honey and cinnamon ice cream.