Rhubarb Praline Torte with Spring Strawberries
Yield: One 10-inch tart
This torte is very similar to a classic old-fashioned chess pie, but thinner and more elegant. It bakes up all caramel-y in the center with a crisp, toffee-like brûlée on top. The rhubarb lends it a tart note and the strawberries are the perfect bright counterpoint.
For the pastry dough
- 1 1/2 cups all-purpose flour Add to list
- 4 ounces (1 stick) chilled unsalted butter, quartered lengthwise and cut into pieces Add to list
- 1 teaspoon salt Add to list
- 1 egg, lightly beaten Add to list
- 1 tablespoon milk Add to list
For the filling and torte
- 1 cup thinly sliced rhubarb Add to list
- 2 1/4 cups sugar, divided Add to list
- 2 ounces (1/2 stick) butter, melted Add to list
- 4 large eggs, beaten Add to list
- 1 tablespoon lemon juice Add to list
- 2 tablespoons finely ground hazelnuts Add to list
- Pastry crust Add to list
- 10-inch tart pan Add to list
- Fresh strawberries, sliced Add to list
To make the pastry dough
Combine all ingredients in a food processor and mix until the dough just begins to gather, about 45 seconds. Remove the dough to a floured surface and form into a ball. You may at this point proceed with one of two methods:
For a finer-textured crust: Wrap the dough in plastic wrap and chill for 1/2 hour. Place the chilled dough on a floured work surface and roll it out into a circle 2 inches larger than your 10-inch tart pan. Fit the dough in the pan and trim any excess.
For a more rustic crust: Place the dough in a 10-inch tart pan and with your fingers press it around the pan until it is evenly distributed.
To make the filling and torte
Preheat oven to 325° F.
In a small saucepan, simmer rhubarb with 1/4 cup of sugar until very soft. Cool slightly and puree in a food processor. In a mixing bowl, combine rhubarb puree with remaining ingredients (except the pastry crust). Pour filling into prepared pastry shell. Bake for 50 to 55 minutes or until the filling is set and the top is deep golden. The tart will puff as it bakes, but will settle as it cools.
Allow to cool completely before serving. It can be served at room temperature or chilled. Serve with sliced fresh strawberries.
You may use a pre-made pastry crust rolled out to fit your tart pan.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on April 7, 2012.