Rhubarb And White Chocolate Lattice Tart Recipe

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Rhubarb And White Chocolate Lattice Tart

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Ingredients:

Serving

crust
2 cups all purpose flour
3 tbsp sugar
1/2 tsp salt
10 tbsp (1 1/4 sticks) chilled unsalted butter, cubed
1 large egg
2 tbsp (about) chilled whipping cream
filling
5 cups (about 1 1/2 lb) 1-inch pieces rhubarb
1/3 cup sugar
2 tbsp whisky
8 oz high-quality white chocolate, chopped
1 tbsp whipping cream beaten with 2 tsp sugar (for glaze)
whipped cream

Directions:

For crust:
Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Whisk egg and 1 tablespoon cream in small bowl to blend; add to flour mixture. Using on/off turns, blend until dough comes together in moist clumps, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball. Shape 2/3 of dough into disk; shape remaining dough into rectangle. Wrap both dough pieces and chill at least 2 hours and up to 1 day.
For filling:
Combine rhubarb, sugar, and whisky in large skillet. Sauté over medium heat until sugar dissolves and syrup begins to bubble. Cover and simmer until rhubarb is almost tender, about 6 minutes. Transfer contents of skillet to strainer set over large bowl (reserve skillet). Drain rhubarb well. Return juices from bowl to same skillet. Boil over medium-high heat until juices are reduced to 3 tablespoons, about 5 minutes. Remove skillet from heat and reserve juices.
Preheat oven to 375°F. Roll out dough rectangle on lightly floured surface to 91/2-inch square; cut into 9 strips. Arrange strips on small baking sheet; chill.
Roll out dough disk on lightly floured surface to 11-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 3/4 inch. Fold in and press sides until top edge of crust is slightly higher than pan side. Pierce crust with fork. Line with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 18 minutes. Remove foil and beans. Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 15 minutes longer. Cool crust 15 minutes.
Sprinkle white chocolate over crust. Top with rhubarb. Spoon juices over. Arrange 5 dough strips atop filling, spacing evenly apart. Arrange remaining strips atop filling in opposite direction, forming lattice. Seal ends of strips to crust, trimming excess dough. Brush lattice with glaze.
Bake tart until filling bubbles and lattice is golden, about 50 minutes. Cool tart slightly in pan on rack. Push up pan bottom, releasing tart. Cut tart into wedges and serve warm or at room temperature with whipped cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1528.98 Kcal (6402 kJ)
Calories from fat	1081.38 Kcal
		% Daily Value*
Total Fat	120.15g	185%
Cholesterol	333.88mg	111%
Sodium	248.35mg	10%
Potassium	1027.07mg	22%
Total Carbs	66.02g	22%
Sugars	17.71g	71%
Dietary Fiber	13.13g	53%
Protein	9.77g	20%
Vitamin C	23mg	38%
Vitamin A	1.4mg	47%
Iron	0.7mg	4%
Calcium	362.7mg	36%

Amount Per 100 g
Calories	255.31 Kcal (1069 kJ)
Calories from fat	180.57 Kcal
		% Daily Value*
Total Fat	20.06g	185%
Cholesterol	55.75mg	111%
Sodium	41.47mg	10%
Potassium	171.5mg	22%
Total Carbs	11.02g	22%
Sugars	2.96g	71%
Dietary Fiber	2.19g	53%
Protein	1.63g	20%
Vitamin C	3.8mg	38%
Vitamin A	0.2mg	47%
Iron	0.1mg	4%
Calcium	60.6mg	36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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