Rhubarb, ricotta and chocolate crumble tart with green apple sauce

  • Serves 6-8


  • 1 packet of Careme chocolate short crust pastry*
  • 3 sticks rhubarb
  • 1 Granny Smith apple
  • 200grams ricotta
  • 50grams unsalted butter
  • 25grams castor sugar
  • 60grams plain flour
  • 60grams rolled oats
*Ingredients available from Togninis Milton.


Roll out pastry to 4mm thick and place into 10cm tart shells. Blind bake for approx. 7 minutes, remove blind baking beans and bake for a further 5 minutes, finally remove from oven and cool. For the rhubarb: in a saucepan make a syrup with 2 tbsp castor sugar and 2 tbsp of water over medium heat. Add the sliced rhubarb and cook for 5 minutes until stewed. Remove from heat and let cool. For the crumble: rub together with fingertips all ingredients, place on a try and bake in moderate oven for 6 minutes or until golden. For the apple puree: peel, remove the core and slice the apple and place into saucepan with 1 tbsp water and 1 tbsp castor sugar, and cook over moderate heat until tender. Remove from heat and puree or blend to smooth. To assemble dish: Pour some of the rhubarb juices into the ricotta and mix together, place about 2 tbsp of ricotta mixture into each tart shell, place some rhubarb on top of the ricotta. Sprinkle some of the crumble mixture over top of the tarts and bake in a pre heated oven for 5 minutes. On a clean plate make a circle with the green apple sauce around the outside of the plate also putting a small amount on the centre of the plate, at this point, place the tart on the centre of the plate. Dust with pure icing sugar.

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