Buttery puff pastry filled with a zesty ginger ricotta, topped with vanilla-honey drizzled rhubarb and sprinkled with pistachios creates a sweet and tangy show stopping summer dessert!
Ginger, rhubarb and vanilla pair beautifully in this pretty pink dessert!
Why This Recipe Works
- Quick & Easy! Thanks to the time saving technique of using frozen puff pastry.
- Eat no more soggy puff pastry! Par-baking the puff pastry ensures it’s fully cooked and crispy all the way through.
- Eat no more fibrous rhubarb stalks! Basting the stalks while they’re baking means the end result is lusciously silky rhubarb.
- Balance of flavor! The tart rhubarb is balanced by the rich and buttery puff pastry, the spiciness of the ginger, the floral of the vanilla and the sweet honey glaze.
- Range of textures! The crunchy pistachios add a pop of color and perfect contrast to the smooth, creamy filling.
This rhubarb tart falls in that magic intersection of looks highly impressive and is super low maintenance to make… just how I love my food!
Rhubarb is one of the more underutilized veggies (yes it’s a veggie!) around. I eagerly await its arrival every spring and grieve its departure every fall. I mean… just look at that color! You’ll feel like a rockstar walking into any party carrying a dazzling hot pink striped tart says I!
How to Make this Recipe
Plan ahead to defrost your puff pastry in the fridge the night before. If you’re in a pinch it’s possible to defrost on the kitchen counter. Par-bake puff pastry while you make the ricotta filling. Pour filling into tart, top with cut rhubarb stalks, drizzle with honey-butter mixture and bake. Add pistachios for last 10 minutes of baking time and enjoy!
- When possible, buy local and organic rhubarb.
- Pick thin, firm stalks cause they’re likely to be sweeter than their thicker counterparts.
- Discard those leaves! They contain a natural toxin and should not be eaten.
- Remember to plan ahead and let the puff pastry thaw in the fridge the night before. If you’re in a pinch in can thaw on the countertop.
- Prick puff pastry with a fork before par-baking to allow steam to escape.
- If you must save time, you can skip the parbaking but the puff pastry wont be crispy on the bottom (but still delicious!)
- To make the recipe gluten free, swap the puff pastry for its gluten free counterpart.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let’s Make Waves in the Kitchen!
Rhubarb Tart with Ginger & Pistachios
- 1 14 oz puff pastry thawed
- 3 eggs divided
- 15 oz ricotta
- 1/3 cup honey + 1 tablespoon
- 1 zest & juice lemon
- 1 1/2 teaspoons ginger finely grated on a microplane or minced
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 tablespoons butter
- 2 tablespoons pistachios chopped
- Preheat oven to 425 F degrees.
- On a lightly floured surface, lay the thawed sheet of puff pastry, dusting with enough flour to prevent it from sticking to the counter or rolling pin. Roll pastry out until it’s just big enough to fit your tart pan, coil the pastry onto the rolling pin to help you transfer it, then uncoil it onto the tart pan. Trim off any excess crust.
- Prick the base all over with a fork to allow steam to escape and pie weights or dried beans so the pastry won't puff up excessively. Spread evenly.
- Make an egg wash by combining 1 egg with 1 tablespoon of water. Brush sides of puff pastry and bake in oven for 15min. Lower temperature to 400 F degrees and set aside.
- Meanwhile, finely grate ginger on a micro plane or mince. Combine ricotta, honey, ginger, lemon juice and zest, and a pinch of salt in the bowl of a food processor. Lightly beat the eggs in a small bowl and slowly add to the bowl of the food processor, while the motor is running.
- Pour ricotta ginger filling into the parbaked puff pastry tart. Use the back of a spoon or a spatula to smooth the surfaces.Cut and measure rhubarb stalks so the pieces will fit into your tart pan. Top ricotta puff pastry with cut up rhubarb stalks.
- Melt butter in a small sauce pan on the stove and mix in honey. Brush rhubarb stalk with honey butter mixture.
- Bake tart at 400 F degress for 35 minutes, until almost set, brushing the rhubarb stalks with the honey-butter mixture every 10min or so.
- Chop pistachios, top rhubarb tart with pistachio and bake an additional 5-10 minutes, until completley set.