- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 55 minutes plus 1 hr resting time for pastry
- Effort: medium
For the pastry
- 150 g plain flour
- 1 tsp caster sugar
- 115 g full-fat cream cheese
- 115 g butter, diced
- 1 tsp ground black pepper
- 1 lemon, grated zest only
For the filling
- 400 ml evaporated milk, well chilled
- 350 g dark brown sugar, preferably muscovado
For the rhubarb spaghetti
- 4 x 30 cm sticks rhubarb
- 1 tsp zest of oranges
- 1 sticks cinnamon
- 1 cm piece ginger, grated
- 1 star anise, (or substitute 1 tsp Pernod)
- 3 tbsp apple juice
- custard or Greek yogurt, to serve
1. Sift the flour into a mixing bowl; tip in the caster sugar.
2. Add the cream cheese and diced butter and work into a soft dough using the back of a fork.
3. Shape the dough into a ball and refrigerate for 1 hour.
4. Preheat the oven to 200C/gas 6. Remove the pastry from the fridge and roll out to line a 25cm tart tin. Bake blind for 15 minutes, until golden.
5. Whisk the evaporated milk and muscovado sugar together for 10-15 minutes, until very light and fluffy and the colour resembles milky coffee. Pour into the pastry case and bake for 10 -12 minutes.
6. Remove from the oven and leave to cool, but do not refrigerate.
7. Meanwhile, cut the rhubarb into long, thin slices of equal length, to resemble spaghetti.
8. Place into a saucepan with the remaining ingredients and cook over a gentle heat for 4-5 minutes, until soft. Remove the cinnamon stick and star anise.
9. Cut the tart into slices and serve with the rhubarb spaghetti and lashings of custard or Greek yogurt.
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