The acidity of the rhubarb and the sweetness of the tomato jam in a tart. A sweet shortcrust pastry, almond cream, rhubarb cream and tomato jam.
For a 20 cm diameter tart (about 6 servings),
The Tomato Jam :
- 400 gr tomato pulp
- 150 gr sugar
- verbena (tea bag or better, fresh)
Clean, peel and remove the seeds of the tomatoes to get about 400 gr pulp. Mix it in a food processor, then put it in a pan with the sugar and the verbena. Cook for about 20 minutes but remove the verbena after 5 minutes.
Must be still fluid, lightly thick. Pass through a sieve and reserve.
The Sweet Shortcrust Pastry :
- 200 gr flour
- 100 gr butter (softened)
- 50 gr icing sugar
- 1 small egg (or 50 gr)
- 20 gr ground almonds
- pinch of salt
Cream the sugar with the butter, then add the flour and the salt and mix, no need to be homogeneous.
Add the egg and the ground almonds...
Knead quickly, do not over mix and spread over a plastic film. Place in the fridge for at least 1 hour.
The Almond Cream :
- 35 gr ground almond
- 35 gr butter (softened)
- 15 gr sugar
- 25 gr egg
Beat all the ingredients together until homogeneous. Reserve.
The Rhubarb Cream :
- 300 gr rhubarb (cleaned and peeled)
- 30 gr sugar
- 1/2 tsp vanilla powder
- 100 gr eggs
- 25 gr sugar
- 60 gr butter
- 1/2 gelatin sheet (1 gr)
Hydrate the gelatin in cold water.
In a pan, cook (medium heat) the rhubarb with 30 gr sugar and the vanilla until it gets the consistency of a jam. Allow to cool down 10 minutes.
Beat the rhubarb paste with 25 gr sugar and the eggs...
Cook over low heat until it starts to boil, add the gelatin (drained), stir until dissolved, then out of the heat add the butter. Mix in a food processor.
The Assembly :
- 3 tbsp lemon juice
- 2 gelatin sheets (4 gr)
Roll out the shortcrust dough 3 mm thick, put it in the tart pan. Prick the bottom with a fork. Place baking paper and ceramic balls or beans. Put in preheated oven (medium heat) for 10 to 15 minutes....
... then remove the balls and baking paper and pipe in the almond cream (with a pastry bag or a spoon). Put back in the oven for 10 minutes more.
Allow to cool down completely. Then pour in the rhubarb cream. Leave room (about 2 mm) for the tomato jam. Put in the fridge for 1 hour ( or 20 minutes in the freezer).
Prepare the tomato jam glaze.
Hydrate the gelatin (2 sheets) in cold water.
Put the tomato jam in a pan with 3 tbsp lemon juice, warm it up. Add the gelatin (drained) stir until dissolved. Allow to reach room temperature.
Then pour over the tart. Put back in the fridge for at least 1 hour.
Decorate according your imagination (here with sugared and fried tomato peel). Remove from fridge 30 minutes before serving.
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