Rhubarb and walnut tart

Prep 0 h : 15 m
Cook 0 h : 30 m


  • 450g rhubarb, washed

    4 tbsp water

    4 tbsp orange juice

    110g unrefined or coconut sugar

    ½ tsp ground cardamom

    1 tsp finely grated orange rind

    Cooking oil spray

    300g walnuts

    80g fresh dates, pitted

    1 egg white

    Honey crème patissiere

    1 vanilla bean

    500ml milk

    4 egg yolks

    115g honey

    50g plain spelt flour


  • Preheat oven to 180°C.

    Trim ends of rhubarb, cut stems into 12cm lengths.

    Place rhubarb in a medium ovenproof dish with water, juice, sugar, cardamom and rind; stir to coat.

    Roast for 15 mins; cool.

    Refrigerate until cold.

    To make honey crème patissiere, split vanilla bean lengthways; scrape out seeds.

    Combine vanilla bean and seeds, and milk in a small saucepan.

    Bring to the boil over a medium heat; stand for 5 mins.

    Whisk egg yolks, honey and flour in a medium saucepan.

    Gradually whisk in strained hot milk.

    Cook, stirring, over medium heat for 5 mins or until mixture boils and thickens.

    Transfer to a medium heatproof bowl; place plastic wrap directly on surface of crème patissiere.

    Cool for 20 mins; refrigerate until cold.

    Coat a 5 inch x 14 inch loose-based flan tin with cooking oil spray.

    Process walnuts and dates to a fine crumb.

    Add coconut oil and egg white; pulse to combine.

    Press crumb mixture evenly on base and side of flan tin; bake for 10 mins.

    Cool in tin.

    Remove from tin; place on a platter.

    Spoon crème patissiere into tart shell; top with rhubarb, drizzle with rhubarb juices.

    Slice and serve.