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Rhubarb, Raspberry and Pear Tart

Rhubarb, raspberry and pear tartlets

5 from 1 reviews

Tart rhubarb and raspberry cremeux, light sour cream mousse and pear compote all encased in a buttery tart shell. An adaptation of my my dessert from the grand final of Zumbo's Just Desserts Season 2.

Scale

Ingredients

Tart Shell

  • 120 g Plain flour
  • 20 g Almond meal
  • 50 g Icing sugar
  • 60 g Unsalted butter
  • 1/2 g Large egg, beaten

Lime and Pear Compote

  • 200 g Pear, peeled and chopped into small cubes (I used williams pears)
  • 30 g Sugar
  • Small knob of butter
  • Juice and zest of half a lime

Rhubarb and Raspberry Cremeux

  • 250 g Rhubarb, roughly chopped
  • 60 g Raspberries
  • 50 g Sugar
  • 50g Unsalted butter

Sour Cream Mousse

  • 120 g Sour cream
  • 90 g Thickened/Heavy cream
  • 90 g Sugar
  • 3 g Gelatin powder
  • 15 g Cold water
  • Neutral glaze (optional)*

Neutral Glaze

  • 500 g Water
  • 375 g Sugar
  • 300 g Glucose or corn syrup
  • 15 g Pectin
  • 3 g Citric acid

Assembly

  • Gold leaf
  • Fresh raspberries
  • Dessicated coconut
  • Microwave sponge **

Instructions

Tart Shell

  1. Combine flour, almond meal, sugar and salt
  2. Add butter and beat on stand mixer until fine breadcrumb texture
  3. Add beaten egg slowly until the dough comes together
  4. Roll and reserve in freezer for 15 minutes
  5. Fit into mould and reserve moulds in freezer for 30 minutes (I used Silikomart 80mm tart rings)
  6. Dock the base and bake at 170°C for 15 minutes

Lime and Pear Compote

  1. Add pear, sugar, butter, lime juice and zest into a pan
  2. Cover with lid and boil until soft
  3. Reduce liquid until thick
  4. Cool

Rhubarb and Raspberry Cremeux

  1. In a medium sized saucepan add the rhubarb and sugar, cook on low heat until very soft (stir regularly, and if looking dry add a little water)
  2. Add the raspberries to the rhubarb and continue to cook until raspberries have broken down
  3. Remove from heat and blend until smooth
  4. Pass the mixture through a sieve and cool to 30°C
  5. Add the butter and emulsify using a stick blender
  6. Set aside until assembly

Sour Cream Mousse

  1. Bloom gelatine in the cold water
  2. Whisk thickened cream with sugar until medium peaks
  3. Add sour cream and mix until just combined
  4. Melt the gelatine in the microwave (10 seconds), and temper it with a little of the cream mixture
  5. Add the tempered mix to the rest of the cream
  6. Divide the mixture evenly between the 6 cavities of a silicone donut mould and freeze (you can also use half spheres)
  7. Once frozen you can use as they are, or glaze them with a neutral glaze (optional)

Neutral Glaze

  1. Mix the sugar and pectin together
  2. Add the water and glucose to a medium saucepan and add the sugar pectin mixture, bring to a boil
  3. Remove from heat and whisk in the citric acid
  4. Cool completely
  5. Reheat to 35°C before use***

Assembly

  1. Divide the pear compote evenly between the 6 tart shells
  2. Fill with the rhubarb and raspberry compote
  3. Set in the fridge for an hour
  4. Dip the edge of the frozen sour cream mousse in some desiccated coconut and place it on top of the tart
  5. Decorate with raspberries, microwave sponge and gold leaf

Notes

*You can use store bought neutral glaze or make your own, let me know if you would like my recipe!

**Made in the microwave using a cream siphon, I used this recipe (https://www.gastronomixs.com/en/components/basic-sponge-cake)

*This recipe makes quite a lot, I use about a quarter for this recipe. The rest you can place in a container and freeze until needed next!

Keywords: tart, rhubarb, raspberry, pear