Rhubarb & brioche tart
Preparation : 30 min
Cooking : 1 h 
Total time : 3 h 30 Rest : 2 h
12 people
135 g plain flour
135 g strong bread flour
25 g sugar
1 pinch salt
7 g dried yeast
65 g full fat milk
4 eggs
150 g butter
375 g full fat milk
1 tsp vanilla extract
2 eggs
2 egg yolks
135 g sugar
55 g cornflour
35 g butter
400 g rhubarb
185 g sugar
60 g grenadine
0.5 tsp vanilla extract
2 g agar agar
Associated products
RECIPE STEPS
1
For the brioche, add the flours, sugar, salt, yeast, milk & eggs into the metal bowl with the XLdough hook attachment fitted. Run DOUGH HOOK XL 6:00/12.
- 135 g plain flour
- 135 g strong bread flour
- 25 g sugar
- 1 pinch salt
- 7 g dried yeast
- 3 eggs
XL Dough hook
06:00 / 12 /
2
Remove the lid cap and runDOUGH HOOK XL 6:00/12, adding the butter a piece or two at a time within the first 4 mins.
(Note: the butter should be cool and firm, but not straight from the fridge, so that the dough isnot greasy). Place the dough into a sealed container and leave to prove at room temperaturefor around 45 mins.
- 150 g butter
XL Dough hook
06:00 / 12 /
3
Place the dough into the fridge for at least 2 hours & until doubled in size (the dough can be left in the fridge overnight if needed). Now make the Rhubarb (STEP 10-11) followed by the Creme Patissier (STEP 12).
4
Remove the dough from the fridge and cut into 10 equal sized pieces, approx. 60g each.
Form into balls and place all but one back into the fridge to keep cool. Flatten the ball into a disc and roll out into a circle, approx. 3mm thick. Place the dough into a 10cm loose bottom tart tin & roll a rolling pin over the top to cut off the excess. Repeat these steps for each dough ball.
(Note: You should have approx. 15g of excess dough which will form the final two dough balls).
5
Loosely cover the tart tins with clingfilm and prove until doubled in size and springs back very slowly when gently pressed, approx. 1-2 hours.
6
Preheat the oven to 160 °C fan.
7
Brush the brioche tart edges with a beaten egg, turn the tart tin upside down and gently press into a plate of pearl sugar (optional). Using a 1cm round piping nozzle, fill a piping bag with the crème patisserie & pipe a
thin layer into the middle of the tart. Drain the rhubarb juices into a small pan and take a handful of rhubarb pieces and place on top of the crème patisserie. Sit on a baking tray.
8
Bake for 10 minutes until the edges just turn golden brown, adding a further 5 minutes should they need it. Set aside to cool for 20 mins before removing the tarts from the tins onto a cooling
rack.
9
Whilst the tarts are baking, add the agar agar to the rhubarb juice, making sure to coat the powder with the liquid. Run EXPERT 10:00/3/105c. Allow the mixture to cool. Cool the tarts for at least 30 mins before removing from the tins onto a cooling rack. Brush the cooled syrup
over the top of the rhubarb and allow to set (approx. 30-60mins).
Serve at room temperature
- 2 g agar agar
Expert
10:00 / 3 / 105°C
10
For the rhubarb, fill the metal bowl with 2.25L of hot water from the tap & slowly lower in the
internal steamer. Run EXPERT 10:00/0/65c. Cut the rhubarb into 1 ½ cm pieces and place into
a sealable ‘Food & Freezer’ bag (ideally with a double seal). Add the sugar, grenadine &
vanilla and seal ¾ of the bag, keeping ¼ open. Fill the sink or large bowl with water and
slowly lower the bag into the water, making sure the rhubarb is in one layer. Lower until all the
way up to the open part of the seal, then fully seal the bag & remove from the water. All the air
will now be displaced.
- 400 g rhubarb
- 185 g sugar
- 60 g grenadine
- 0.5 tsp vanilla extract
Expert
10:00 / 3 / 65°C
11
Place the bag into the internal steamer and place the stainless-steel tray/divider on top to submerge. Run EXPERT 30:00/0/65c. Cool down in cold water and then place in the fridge for the colour to reabsorb.
Expert
30:00 / 3 / 65°C
12
For the crème patisserie, add all the wet ingredients followed by the dry, except for the
butter, into the metal bowl and run EXPERT 0:30/18/95c.
- 375 g full fat milk
- 1 tsp vanilla extract
- 2 eggs
- 2 egg yolks
- 135 g sugar
- 55 g cornflour
- 35 g butter
Expert
00:30 / 18 / 95°C
13
Then run EXPERT 12:00/4/95c. As soon as the programme finishes run EXPERT 4:00/7/110c. Place the finished custard into a
bowl and stir in the butter. Press a sheet of clingfilm onto the surface of the custard and refrigerate. (Note: due to the crème patisserie being very thick, a thin layer at the bottom of the
metal bowl will slightly caramelise. When removing the crème patisserie, gently scrap with the spatula, ensuring not to remove this layer. To clean use the metal scraper and rinse).
Expert
12:00 / 4 / 95°C
