Lennox Farms Rhubarb Tart Recipe

Make dough

Whisk together flour, powdered sugar, and salt in a bowl. Using a food processor or by hand, cut cold butter into flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add egg and liquids

Add egg yolk and 2 tablespoons cold heavy cream and pulse or mix until dough just comes together. If dry, add up to 1 additional tablespoon cold cream or water. Do not overwork.

Chill

Turn dough onto plastic wrap, press into a disk, wrap, and chill at least 1 hour (or up to 2 days).

Blind bake

Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to a 12-inch circle and fit into a 9-10 inch tart pan with a removable bottom. Trim edges. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8–10 more minutes until golden. Cool on rack.

In a medium saucepan combine rhubarb, granulated sugar, lemon juice, grated ginger (if using), and 2 tablespoons water. Bring to a simmer over medium heat, stirring to dissolve sugar. Reduce heat to low and simmer gently, stirring frequently, until rhubarb breaks down and mixture thickens into a jam (about 12–18 minutes).

If you prefer a smoother jam, mash with a potato masher or pulse briefly with an immersion blender. Taste and adjust sugar or lemon if needed. Cool to room temperature before using. Yield: about 1 to 1 1/4 cups.

Split vanilla bean and scrape seeds into milk (or add extract later). In a saucepan, heat milk and vanilla seeds to just below simmer (small bubbles at edge).

Whisk egg yolks with sugar until pale, then whisk in cornstarch until smooth.

Temper eggs: slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly. Then pour tempered yolks back into the saucepan with remaining milk.

Return to medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil (1–2 minutes). Continue cooking 30–60 seconds to eliminate any starchy taste. Remove from heat and whisk in butter and salt until smooth.

Strain pastry cream through a fine-mesh sieve into a bowl to remove any lumps and the vanilla pod. Cover surface with plastic wrap to prevent skin from forming and chill until cold, at least 2 hours.

Grind toasted pistachios in a food processor until a coarse paste forms, scraping down sides as needed. Reserve 2 tablespoons of chopped pistachios for garnish if desired.

In a bowl, whip chilled heavy cream to medium-stiff peaks. In a separate bowl, mix sweetened condensed milk, ground pistachios, almond extract, salt, and optional green food coloring until uniform.

Gently fold whipped cream into the pistachio-condensed milk mixture until fully incorporated. Stir in reserved chopped pistachios for texture.

Transfer mixture to a loaf pan or airtight container, cover, and freeze until firm, at least 6 hours (preferably overnight).

Spread a thin layer (about 1/4 to 1/3 cup) of cooled rhubarb jam evenly over the bottom of the cooled tart shell. This acts as a flavor barrier and prevents sogginess.

Pipe or spoon chilled pastry cream into the tart shell, filling to about 1/8 inch below the rim and smoothing the top. Chill assembled tart for 30 minutes to set slightly.

Dust the tart lightly with confectioners' sugar and sprinkle crushed pistachios around the edge. Decorate with fresh rhubarb ribbons or microgreens if using.

Serve each slice with a generous scoop of pistachio ice cream. Tart is best served slightly chilled; ice cream provides contrast to the cool cream and bright rhubarb jam.