Due to the polenta in the pastry this tart stays crisp a lot longer than other pastries. Providing it is properly cooked through, it can be filled several hours in advance. This recipe makes more pastry than is required for one tart. Freeze the rest for another use or make small tarts to fill with lemon curd
125 grams butter, slightly softened
90 grams sugar
200 grams flour
50 grams fine polenta
1⁄4 teaspoon salt
8 stalks slim red rhubarb 2 tablespoons brown sugar juice of 1 orange
250 grams cream cheese
3 tablespoons ginger syrup from jar of preserved ginger
250 grams sour cream
4 pieces preserved ginger, finely sliced
35cm x 11cm removable base tart tin
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