Rhubarb Tart with Polenta Pastry

Pastry: Mix the butter, sugar and lemon zest. Add the egg then mix in the flour, polenta and salt. The pastry will be very soft. Wrap well and refrigerate until firm. Roll out on a lightly floured bench and line the tin. Don’t worry if it breaks, just press it into the tin with your fingertips ensuring there are no cracks. Prick the base with a fork then cover and chill until firm.

Preheat the oven to 180°C.
Bake in the oven for 20-25 minutes or until golden and cooked through. Allow to cool before removing from the tin.

Rhubarb: Wash the rhubarb and cut into 8cm lengths. Place with the sugar and orange juice in a wide sauté pan and cook gently until the rhubarb is tender but still holding its shape. Set aside to cool.

Filling: Beat the cream cheese and ginger syrup in a food processor until light and smooth. Add the sour cream and pulse to combine. Fold in the sliced ginger. Refrigerate until ready to use.

To serve: Place the tart shell on a serving platter. Fill with the ginger cream then carefully lay the rhubarb over the top. Dust the pastry with icing sugar. Serve any remaining rhubarb and ginger cream separately. Serves 6