Pistachio Rhubarb Tarts with Rose
Get ready to welcome spring produce with these pistachio rhubarb tarts! A wonderful gluten free dessert made with pistachio tart shells filled with a rhubarb compote brightened up with orange, rose, and cardamom then topped with torched meringue. Nothing could be better this spring!
Equipment
- Food processor optional
- 6 ea 4" fluted tart tins
- Hand or stand mixer optional
- Piping bag and tip
- Blowtorch
Ingredients
Pistachio Tart Shell
- 142 g Pistachios, unsalted plus extra for garnish
- 2 Tbs Granulated sugar
- 52 g Almond flour
- 1 pinch Kosher salt
- 1 ea Whole egg
Rhubarb Compote
- 660 g Fresh rhubarb
- 200 g Granulated sugar
- ½ ea Orange zest and juice
- ¼ tsp Cardamom, ground
- 1 Tbs Rosewater Optional
Swiss Meringue
- 2 ea Egg whites or 60g
- 120 g Granulated sugar
Instructions
To prepare the pistachio tart shells
- Preheat your oven to 350°F and spray your fluted tart tins with pan spray.
- Combine the pistachios, almond flour, sugar, and salt in your food process and process until super fine. Transfer to a small bowl.
- With a spatula, mix in the egg until a paste forms.
- Evenly divide the dough into your prepared tart tins, and then firmly press and mold into the tin.
- Bake for 15-18 minutes, rotating halfway through, or until it starts to turn a light golden brown.
To prepare the rhubarb compote
- Roughly chop the rhubarb into ¼-½" slices and set aside.
- Combine the sugar in a medium pan with enough water to make wet sand. Cook until the bubbles become slow and lethargic.
- Quickly add in the rhubarb and stir with a spatula until the sugar coats the rhubarb. Keep stirring until the sugar has mostly dissolved with the rhubarb. Reduce the heat to medium.
- Add in the orange juice, zest, cardamom, and optional rose water.
- Allow to cook stirring every minute or two so it will not burn, and cook until there are no more or minimal juices left in the pan. Remove from heat and allow to cool.
To prepare the Swiss meringue
- Whisk together the sugar and egg whites in the bowl of your stand mixer. Cook, whisking occasionally, until the sugar dissolves.
- Whip on high speed with your hand mixer and beaters or stand mixer and whip attachment until stiff peaks. Reduce to low speed if not ready to use.
To finish the pistachio rhubarb tarts
- Remove the pistachio tart shells from the tin. Divide the rhubarb rose compote evenly amongst the tart shells.
- Insert your tip of choice into your piping bag and fill with the meringue. Pipe decoration as desired and torch evenly with a blowtorch.
- Adorn with roughly chopped pistachios.
Nutrition
Calories: 430kcalCarbohydrates: 71gProtein: 8gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 1mgSodium: 14mgPotassium: 559mgFiber: 5gSugar: 61gVitamin A: 175IUVitamin C: 10mgCalcium: 139mgIron: 2mg
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!