These Cardamom Crème Brûlée Tarts with Roasted Rhubarb are the epitome of indulgence. The rich, velvety custard, infused with aromatic cardamom, contrasts beautifully with the tart and caramelized rhubarb. The crispy, golden crust adds a satisfying crunch that completes this dessert.
Perfect for any special occasion, these tarts offer a luxurious twist on a classic French treat. The roasted rhubarb provides a slightly tangy sweetness, while the brûlée topping brings a satisfying caramelized finish. Each bite is a balance of textures and flavors that will leave everyone wanting more.
Full Recipe:
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1 sheet ready-made shortcrust pastry
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1 tablespoon caster sugar (for dusting)
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200g rhubarb, cut into small pieces
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2 tablespoons sugar
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1 vanilla pod, split and scraped
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300ml double cream
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4 large egg yolks
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75g caster sugar
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1 tablespoon ground cardamom
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1/2 teaspoon vanilla extract
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1 tablespoon light brown sugar (for topping)
Directions:
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Preheat your oven to 180°C (160°C fan) or 350°F (320°F fan).
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Roll out the shortcrust pastry on a floured surface and line individual tartlet pans. Trim the edges and chill for 20 minutes.
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Line the pastry cases with baking paper and fill with baking beans. Bake for 15-20 minutes, until golden and crisp.
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While the pastry is baking, prepare the rhubarb. Toss it with the sugar and place it in a roasting dish. Roast for 20 minutes until soft and caramelized. Let it cool.
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For the crème brûlée filling, heat the double cream in a saucepan with the vanilla pod and cardamom. Bring it just to a boil, then remove from heat and let it infuse for 10 minutes.
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In a separate bowl, whisk the egg yolks with the caster sugar until light and creamy.
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Slowly pour the warm cream mixture into the egg mixture, stirring constantly to temper the eggs.
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Strain the mixture into a jug, discarding the vanilla pod. Add vanilla extract and mix.
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Pour the custard into the cooled tart cases and bake at 160°C (140°C fan) or 320°F (280°F fan) for 25-30 minutes, or until just set. Let cool completely.
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Once cooled, top the tarts with the roasted rhubarb and sprinkle with brown sugar. Caramelize the sugar using a blow torch until golden and crisp.
Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes Kcal: 315 kcal | Servings: 6
Introduction to the Recipe
Cardamom Crème Brûlée Tarts with Roasted Rhubarb are an exquisite blend of delicate textures and bold flavors. Combining the rich, velvety custard of crème brûlée with the tartness of roasted rhubarb, these tarts offer a unique twist on the traditional French dessert. The crispy buckwheat pastry, paired with the creamy custard filling and the roasted rhubarb, creates a perfect harmony that is sure to delight the taste buds. This dessert is not only a treat for your palate but also a feast for the eyes with its striking contrast of textures and colors.
Rhubarb has long been a favorite ingredient in many kitchens, especially in springtime, when it’s in season. Growing up, the author of this recipe had a deep connection with rhubarb, as it was a regular feature in family meals, particularly for Sunday desserts. Over time, this tart combination was perfected, bringing a sophisticated, elevated version of rhubarb to the table. Whether you’re a seasoned baker or a novice, this recipe is a delightful challenge that results in a showstopper dessert.
The Richness of Cardamom Crème Brûlée
The crème brûlée filling in this recipe is where the magic happens. Cardamom adds a beautiful, aromatic complexity to the custard, setting it apart from the traditional vanilla variety. The process of making crème brûlée may seem intimidating at first, but it’s much easier than it seems when you focus on visual clues. The key to achieving the perfect texture is to cook the custard slowly, stirring gently to avoid curdling. The ideal consistency is thick enough to coat the back of a spoon and leave a trail when whisked. This careful technique ensures that the custard has the silky, smooth texture that is characteristic of a classic crème brûlée.
While the stovetop method of making the custard may seem tricky, it’s worth the effort. The delicate cardamom flavor infused into the cream enhances the overall experience, bringing a sense of warmth and spice to each bite. It’s crucial to let the custard chill and set overnight to allow the flavors to fully develop, giving you a custard that is both firm and creamy, ready to be enjoyed in these delightful tarts.
Creating the Buckwheat Pastry
The pastry in this recipe is made with buckwheat flour, which lends a nutty, earthy flavor that pairs beautifully with the sweetness of the custard and the tartness of the rhubarb. Buckwheat is a great gluten-free option that still offers a sturdy and crisp texture, making it an ideal base for these tarts. The pastry dough is easy to make, though it requires a bit of patience to come together. After mixing the dry ingredients, cold butter is added and processed until the mixture resembles breadcrumbs. The addition of egg yolk binds everything together, and if necessary, a small amount of water is incorporated until the dough holds together.
After forming the dough into a disc and refrigerating it for an hour, the pastry is rolled out and pressed into tartlet tins. It’s important to let the pastry chill once it’s in the tin, as this helps it maintain its shape while baking. The tarts are then blind-baked using parchment paper and baking beans, which ensures the pastry is crisp and golden by the time the custard is added.
Roasting the Rhubarb
Rhubarb’s unique tartness makes it an excellent counterpoint to the rich, creamy custard in these tarts. Roasting the rhubarb brings out its natural sweetness and intensifies the flavor, making it a perfect complement to the cardamom crème brûlée. The rhubarb is tossed with sugar and roasted until it softens and caramelizes, creating a deliciously tangy topping for the tarts. The addition of pistachios, roughly chopped, brings a lovely crunch and a nutty flavor that enhances the overall dish.
Assembly and Caramelization
Once the pastry shells are baked and cooled, the crème brûlée filling is carefully poured into the tarts. The final step is to top each tart with a sprinkling of caster sugar and caramelize it using a kitchen blowtorch. This creates the signature crispy, golden-brown sugar top that is synonymous with crème brûlée. This caramelized layer adds a wonderful contrast of textures: the smooth, creamy custard beneath and the crisp, crackly sugar topping above.
It’s essential to chill the tarts after caramelizing the sugar, as the heat from the torch will cause the sugar layer to soften if not given time to set. After an hour in the fridge, the tarts are ready to be served.
Why This Dessert is So Special
What makes these Cardamom Crème Brûlée Tarts with Roasted Rhubarb stand out is the thoughtful combination of ingredients and the techniques used to prepare them. Each element is carefully crafted to ensure that the textures and flavors work together in perfect harmony. The buckwheat pastry provides a sturdy, nutty base that holds up to the rich custard and the vibrant rhubarb topping. The custard itself, infused with cardamom, offers a beautiful balance of sweetness and spice, while the roasted rhubarb brings a burst of tartness that cuts through the richness of the crème brûlée. The pistachios add a surprising crunch that complements the creamy and crisp elements of the dish.
This dessert isn’t just about indulgence—it’s about the layers of complexity and the attention to detail that elevate it from a simple treat to a memorable culinary experience. The flavors are sophisticated yet approachable, making these tarts a perfect choice for special occasions, holiday dinners, or a refined dessert to end a dinner party.
Perfect Pairings
Cardamom Crème Brûlée Tarts with Roasted Rhubarb are a luxurious dessert that pairs well with a variety of beverages. A crisp, chilled glass of champagne or sparkling wine would complement the sweetness of the rhubarb and the richness of the custard. For those who prefer non-alcoholic options, a fresh, herbal tea like chamomile or mint would provide a refreshing contrast to the dessert’s indulgence.
If you’re looking for a more robust pairing, a light dessert wine such as a late-harvest Riesling or a Moscato d’Asti would work beautifully with the flavors of the tarts. The sweetness of the wine will mirror the caramelized sugar topping, while the wine’s acidity balances the richness of the crème brûlée.
Conclusion: A Dessert to Remember
Cardamom Crème Brûlée Tarts with Roasted Rhubarb are a stunning and sophisticated dessert that will leave a lasting impression on anyone who tries them. The combination of the delicate cardamom custard, the tangy roasted rhubarb, and the crisp buckwheat pastry creates a dessert that is rich, flavorful, and visually striking. Whether you’re an experienced baker or just beginning to explore the world of baking, these tarts are worth the effort. The flavors and textures come together beautifully, making this a dessert that is sure to become a favorite. Try making these tarts for your next dinner party, and watch as your guests are impressed by this elegant, indulgent treat.