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Gordon Ramsay Rhubarb Tart represents the pinnacle of rustic elegance in French patisserie. As a former firefighter who’s traded emergency calls for kitchen calls, I’ve learned that the most dangerous disasters happen when you rush – whether it’s entering a burning building or attempting this delicate tart without proper preparation. The beauty of this Gordon Ramsay Rhubarb Tart lies in its deceptive simplicity: tender, flaky pastry cradling perfectly caramelized rhubarb that strikes the ideal balance between tart and sweet. According to the USDA, rhubarb is technically a vegetable, but when transformed using Ramsay’s technique, it becomes pure dessert magic. This recipe builds on the same precision principles I use for my Gordon Ramsay cheese biscuits, where technique trumps shortcuts every single time.
Why This Gordon Ramsay Rhubarb Tart Recipe Works (And Where Most Go Wrong)
After years of perfecting this Gordon Ramsay Rhubarb Tart, I’ve identified three critical success factors that separate restaurant-quality results from disappointing failures. First, temperature control throughout the entire process – from keeping butter cold during pastry making to managing oven heat zones. Most home bakers rush this step, resulting in tough, greasy pastry instead of the light, crisp base this tart demands.
The Pastry Foundation
The secret lies in Ramsay’s pâte sucrée technique, which creates a sweet pastry shell that won’t become soggy under the rhubarb’s natural juices. Unlike regular pie dough, this method incorporates eggs and sugar, creating a more stable structure that holds up beautifully. According to Serious Eats, this technique prevents the dreaded soggy bottom syndrome that plagues most fruit tarts.
The Rhubarb Preparation
Second, proper rhubarb preparation involves drawing out excess moisture before baking. Many recipes skip this crucial step, leading to watery fillings that compromise the entire tart’s integrity.
Ingredients That Actually Matter for Gordon Ramsay Rhubarb Tart
Quality ingredients make the difference between good and exceptional when crafting this Gordon Ramsay Rhubarb Tart. For the pastry, use European-style butter with at least 82% fat content – this higher fat percentage creates superior flavor and texture. The butter should be cold but pliable, not rock-hard from the freezer.
Fresh rhubarb stalks should be firm, crisp, and brightly colored. Avoid wilted or stringy stalks, as they’ll break down too much during baking. Young, tender rhubarb works best and requires less sugar to balance the tartness. If you can only find mature rhubarb, peel the tough outer strings before cutting.
For the filling, caster sugar dissolves more evenly than granulated sugar, creating a smoother texture. Free-range eggs provide richer flavor and better binding properties. Vanilla extract should be pure, not artificial – the difference is noticeable in this delicate tart. Ground almonds add subtle nuttiness and help absorb excess moisture, just like in my cheese biscuit recipe where texture balance is crucial.
Step-by-Step Instructions for Gordon Ramsay Rhubarb Tart
Begin this Gordon Ramsay Rhubarb Tart by making the pastry, as it needs chilling time. Combine 250g plain flour, 125g cold butter (cubed), 75g caster sugar, and 1 egg yolk in a food processor. Pulse until the mixture resembles breadcrumbs, then add 2-3 tablespoons cold water gradually until the dough just comes together. Never overwork the dough – this creates tough pastry that’s impossible to roll.
Preparing the Pastry Shell
Wrap the dough in cling film and chill for at least 30 minutes. Roll out on a floured surface to 3mm thickness, then line a 23cm tart tin. Always lift pastry using the rolling pin to prevent tearing – tears in the base allow filling to leak through. Trim edges, prick the base with a fork, and chill again for 15 minutes. This double chilling prevents shrinkage during blind baking.
Blind Baking Process
Preheat oven to 200°C. Line the pastry with parchment paper and fill with baking beans. Blind bake for 15 minutes, remove beans and paper, then bake 5 minutes more until lightly golden. Watch carefully during this final stage – burnt pastry edges are irreversible and will ruin the entire tart.
Preparing the Rhubarb Filling
While pastry cools, prepare 600g rhubarb by cutting into 2cm pieces. Toss with 100g caster sugar and let stand 15 minutes to draw out juices. For the custard base, whisk 2 eggs, 150ml double cream, 50g caster sugar, and 1 teaspoon vanilla extract. This custard prevents the tart from being too sharp while complementing the rhubarb’s natural tartness. Drain the rhubarb, reserving juices for later use, and arrange in the pastry case. Pour custard mixture over the rhubarb, ensuring even distribution.
Final Baking
Reduce oven temperature to 180°C and bake for 35-40 minutes until the custard is just set and lightly golden. The center should have a slight wobble when gently shaken. Overbaking will cause the custard to curdle and separate – check every 5 minutes after the 30-minute mark. Cool completely before removing from the tin, as the custard continues to set during cooling.
Pro-Tips That Change the Game
- Brush the blind-baked pastry shell with beaten egg white while still warm – this creates an invisible barrier that prevents soggy bottoms
- Add a tablespoon of ground almonds to the pastry case before adding rhubarb for extra moisture absorption and subtle flavor
- Reserve the rhubarb juices from the sugar-drawing process and reduce them in a small pan to create an intense glaze for finishing
- Test doneness by inserting a knife into the custard – it should come out with just a slight coating, not completely clean
- Let the Gordon Ramsay Rhubarb Tart rest at room temperature for at least 2 hours before serving for optimal texture
- Serve with a dollop of crème fraîche or vanilla ice cream to balance the tartness perfectly
Storage & Leftovers for Gordon Ramsay Rhubarb Tart
Store this Gordon Ramsay Rhubarb Tart in the refrigerator for up to 3 days, covered loosely with foil to prevent the pastry from becoming soggy. The custard filling makes this tart unsuitable for room temperature storage beyond 2 hours, as dairy-based fillings can develop harmful bacteria. According to FDA guidelines, custard-based desserts should be refrigerated within 2 hours of cooking.
For best results, remove the tart from the refrigerator 30 minutes before serving to take the chill off. Avoid reheating, as this will cause the custard to separate and the pastry to become soggy. If you must warm it slightly, use a low oven (150°C) for no more than 5 minutes.
Gordon Ramsay Rhubarb Tart
Ingredients
Equipment
Method
- 1️⃣ Combine 250g plain flour, 125g cold butter (cubed), 75g caster sugar, and 1 egg yolk in a food processor. Pulse until the mixture resembles breadcrumbs, then add 2-3 tablespoons cold water gradually until the dough just comes together. Never overwork the dough.
- 2️⃣ Wrap the dough in cling film and chill for at least 30 minutes. Roll out on a floured surface to 3mm thickness, then line a 23cm tart tin. Trim edges, prick the base with a fork, and chill again for 15 minutes.
- 3️⃣ Preheat oven to 200°C. Line the pastry with parchment paper and fill with baking beans. Blind bake for 15 minutes, remove beans and paper, then bake 5 minutes more until lightly golden.
- 4️⃣ While pastry cools, prepare 600g rhubarb by cutting into 2cm pieces. Toss with 100g caster sugar and let stand 15 minutes to draw out juices.
- 5️⃣ For the custard base, whisk 2 eggs, 150ml double cream, 50g caster sugar, and 1 teaspoon vanilla extract until smooth.
- 6️⃣ Brush the blind-baked pastry shell with beaten egg white while still warm to prevent soggy bottoms. Sprinkle ground almonds in the base if using.
- 7️⃣ Drain the rhubarb, reserving juices for later use, and arrange in the pastry case. Pour custard mixture over the rhubarb, ensuring even distribution.
- 8️⃣ Reduce oven temperature to 180°C and bake for 35-40 minutes until the custard is just set and lightly golden. The center should have a slight wobble when gently shaken.
- 9️⃣ Cool completely before removing from the tin, as the custard continues to set during cooling. Rest at room temperature for at least 2 hours before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Frequently Asked Questions About Gordon Ramsay Rhubarb Tart
How long does it take to bake a rhubarb tart?
Total baking time for Gordon Ramsay Rhubarb Tart is approximately 55-60 minutes: 15 minutes for blind baking the pastry, 5 minutes without weights, then 35-40 minutes for the final bake with filling. The custard should be just set with a slight wobble in the center when done.
Does Gordon Ramsay make desserts?
Yes, Gordon Ramsay is renowned for his dessert skills alongside his savory expertise. His restaurants feature sophisticated dessert menus, and he’s published numerous dessert recipes. This Gordon Ramsay Rhubarb Tart showcases his classical French training in pastry techniques combined with British seasonal ingredients.
How many calories are in a small slice of rhubarb tart?
A small slice (1/8 of the tart) contains approximately 280-320 calories, depending on portion size and exact ingredients. The calories come primarily from the butter-rich pastry, eggs, and cream in the custard filling. Rhubarb itself is very low in calories at only 21 calories per 100g.
Can I make Gordon Ramsay Rhubarb Tart ahead of time?
Yes, this tart actually improves after resting overnight in the refrigerator. The flavors meld beautifully, and the custard firms to the perfect texture. Make it up to 2 days ahead, but add any garnishes just before serving to maintain their freshness and visual impact.
This Gordon Ramsay Rhubarb Tart embodies everything I love about precision cooking – when you respect the process and pay attention to details, the results speak for themselves. Take your time, follow the techniques, and you’ll create something truly special that rivals any restaurant dessert.
Stay safe,
Jack Sullivan
