Best Rhubarb Flan Recipes

RHUBARB FLAN

Steps:

• Preheat oven to 375 degrees. Roll out pastry and use it to line a 10-inch fluted tart pan (the kind with a removable bottom). Cover pastry with foil or parchment paper and weigh down with dried beans, to keep it from shrinking during cooking. Bake in oven 20 minutes or until edges of pastry start to brown.
• As pastry cooks, make filling. Trim and wash rhubarb and cut into 2-inch lengths. Put in a saucepan with geranium leaves, if desired, orange juice and the half-cup of sugar. Bring to boil and simmer, uncovered, about 10 minutes, stirring occasionally, or until rhubarb is thoroughly softened. Taste and add more sugar if necessary. Remove from heat and set aside to cool.
• Beat whole eggs and the yolks with remaining sugar until thick and pale yellow. Beat in orange rind and cheese curd.
• Set aside about 1/4 cup of rhubarb. Fold remaining rhubarb into curd mixture and pour into the pastry case. Use reserved rhubarb to swirl in a pattern over the top of the tart. Arrange slivered almonds on top. Bake 35 to 40 minutes; remove to cool to room temperature before serving. Tart will be slightly runny when it comes out of the oven but will firm a little as it cools. But it should not be tough and custardy.
• Serve with dollops of creme fraiche.

RHUBARB-FLAN TARTS

Steps:

• Tie the cinnamon, clove, mace, and mustard seeds in a few layers of cheesecloth. Put the spice sachet in a saucepan with the wine and vinegar and bring to a boil over medium heat. Add the rhubarb, bring to a simmer, and simmer for 5 minutes. Remove from the heat and let cool to room temperature.
• Drain to get rid of the excess liquid. Remove the spice sachet and puree the rhubarb in a food processor.
• Set up an ice bath in a large bowl.
• Bring the rhubarb back to a simmer. Mix the sugar and xanthan gum and whisk in, a few grains at a time (you don't want the xanthan gum to clump). Scrape out into a medium bowl and set into the ice bath, stirring often to chill down quickly. Once cool, refrigerate until ready to serve or for up to 1 week.
• Peel the rhubarb and cut into tiny dice. Toss it with the sugar and macerate for at least 2 hours.
• Set up an ice bath in a large bowl.
• Put the cream and vanilla seeds (rinse, dry, and save the pod for another use) in a small saucepan and heat to just below a simmer.
• Whisk the sugar and cornstarch together.
• In a separate bowl, whisk the egg until smooth; gradually whisk in the dry ingredients, beating until smooth.
• Slowly add half the warm cream to the egg mixture and whisk for about 1 minute to temper it. Off of the heat, scrape the egg mixture into the pan and mix well with an immersion blender. Strain into a small bowl and set into the ice bath to chill down quickly, stirring often. Refrigerate until ready to use or for up to 1 day.
• Roll half the dough 1/16 inch thick on a lightly floured work surface. Transfer to a Silpat- or parchment-lined baking sheet and chill for 30 minutes. Cut out eight 2 1/4 x 4-inch rectangles and line eight 3/4 x 3 1/4-inch tart molds with the dough (or cut 3 1/2-inch circles and line 2 1/4-inch tart rings). Place them on the baking sheet and chill for 30 minutes.
• Heat the oven to 375°F or 350°F on convection.
• Strain the rhubarb filling and fill the tart shells to overflowing. Bake until the rhubarb is starting to brown, about 20 minutes.
• Reduce the oven temperature to 325°F (300°F if you're using convection).
• Pour some of the flan into each tart and top each with a generous amount of the graham streusel. Bake until the streusel is browned and the filling is bubbling, about 20 minutes.
• Let cool for at least a few minutes before unmolding. You can serve the tarts warm or at room temperature.
• Spoon some mustard-rhubarb jam onto dessert plates and spread it with the back of a spoon. Dust the tarts with confectioners' sugar, set them on the jam, and serve.
• Try making this as a single large tart in a 9-inch tart pan. You could doctor some good all-fruit jam from the grocery store with crushed mustard seeds instead of making the jam.