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Raspberry Rhubarb Tart

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For most people, rhubarb is not an easy fruit to prepare. Known for its tangy taste, rhubarb is best enjoyed between April and July and is rarely eaten raw. What we love most about this fruit is that it is low in calories and high in calcium!

Made with a delicious pastry crust, homemade raspberry jelly, rose almond cream, and fresh rhubarbs that are poached in delicious rose syrup. It is truly delicious and gives the rhubarb a delicious summery floral taste.

To make the job easy, we used the Feinste knife set from GrandTies! They are made from high-quality German stainless steel, which makes them stronger, more durable, and keeps the blade sharp for longer. From sweet to savory, these kitchen knives allow you to make about anything! Also, their ergonomic handles allow perfect stability thus giving you better control, which helps reduce the risk of injuries.

We believe this knife set will be a great investment if you want to grow your cutlery collection and we can't wait for you to try them out!

Bon appétit!


Difficulty: pineapple gold pineapple goldpineapple gray

Prep time: 40 mins / Cook time: 40 mins / Servings: 8 people

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Sablé Breton

3 - Egg yolks

3 oz (90g) -  Butter

¼ cup (60g) - Xylitol

1 tsp (3g) -  Sea salt flakes

¾ tsp (2.5g) - Baking powder

1⅓ cup (180g) - Flour

Raspberry Jelly

5.3 oz (150g) - Raspberries

½ - Lemon

1 tbsp (12g) - Xylitol

Rose Almond Cream

2.1 oz (60g) - Butter

1¾ oz (50g) - Xylitol

2.1 oz (60g) - Almond flour

1 tbsp (2g) - Rose petals

Poached Rhubarb

14.1 oz (400g) - Rhubarb

½ tbsp (1g) - Rose petals

3 cups (750ml) - Water

7 oz (200g) - Xylitol

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We advise that you prepare all the above ingredients before starting.

You will typically need: a scale, measuring cups, mixing bowls.


Sablé Breton

1 - Prepare your dry ingredients by whisking together the flour, baking powder, and salt in a mixing bowl. Then, set those aside. 

2 - Separate the egg yolks from the egg whites. Place the egg yolks in a bowl and keep the egg whites in the fridge for another recipe.

Tip: We advise you to store the egg whites in a small food container with a lid on to allow them to last longer. 

3 - Pour the butter and the sugar into a stand mixer bowl. Then, mix until the butter becomes nice and creamy using the paddle attachment and on medium speed. 

Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!

For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".

4 - While mixing, add the egg yolks into the butter. Keep mixing until fully incorporated. 

5 - Stop the mixer and add all the flour mix to the butter. Then, turn the mixer back on and mix the flour on low speed.

Tip: Mix until just combined. The dough should be a little crumbly but hold together when pressing it. 

6 - Place the dough on a sheet of plastic wrap. Fold one side over the dough and flatten it with your hands. Repeat on the opposite side. Finish folding the plastic wrap in a square shape like so.

7 - Roll out the dough with a rolling pin (marble/wood) in order to push it outward like so. Next, place the dough in the refrigerator for 10 minutes.

Tip: This process will allow the dough to set faster and will help you roll it out later.

8 - Place the dough between 2 sheets of parchment paper and roll it out until ¼ inch (5 mm) thick. 

Tip: Adding flour to some types of dough results in a crumbly texture. Rolling between 2 sheets of parchment paper prevents this from happening.

9 - Place a tart ring over the dough to make sure it is large enough and cut it. Then, transfer the tart ring to a baking tray lined with parchment paper (or a silicone mat). 

10 - Carefully place the dough over the tart ring, gently press it against the sides of the tart ring, and cut off the excess using a sharp knife.

Tip: We recommend you use a paring knife for this task.

11 - Dig small holes in the bottom of the tart with a fork, and bake it at 350°F (175°C) for about 15 minutes. When ready, set aside at room temperature.

Raspberry Jelly

1 - With little pressure, roll the lemon on your work surface and cut it in half. This will allow you to extract more juice out of it. 

Tip: We love these knives and recommend this quality kit from GrandTies for home and professional chefs. They are made from high-carbon stainless steel and are very versatile. Check out our detailed product review video for more information.

2 - Add the raspberries into a small saucepan (or like us a saucier pan). Then, place a strainer over the raspberries and squeeze half a lemon in it.

3 - Add the xylitol and briefly stir to combine with a silicone spatula.

4 - Place the saucepan over low heat and roughly mash the raspberries using the same spatula. Allow them to cook for about 7 minutes while continuously mixing. 

5 - Once cooked, transfer the raspberry jelly to a clean bowl and set it aside. 


Rose Almond Cream

1 - To a large mixing bowl, add the butter and microwave it for about 30 seconds. Then, add the xylitol and whisk until smooth and creamy.

Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!

2 - Add the almond flour alongside the rose petals and the egg to the butter and vigorously whisk until well combined. 

3 - Spread the almond cream evenly into the baked tart using an offset spatula and bake it at 350°F (175°C) for another 15 minutes.


Poached Rhubarb

1 - With the help of a sharp paring knife, peel the rhubarb and set it aside into a separate bowl.

2 - Cut each rhubarb diagonally (about 1 inch or 2.5 cm apart).

3 - To a large saucepan (or like us a saucier pan), add the rhubarb skin alongside the rose petals, the water, and the xylitol. Stir to combine using a spatula and bring to a boil.

Tip: All-Clad is the gold standard for professional quality stainless steel cookware. If you want to learn more about All-Clad, check out our detailed article "The Ultimate Buyer's Guide To All-Clad".

4 - Then, set to low heat, add the rhubarb chunks, and poach them into the syrup for no more than 2 minutes. Finally, strain the rhubarb and let it cool at room temperature.


Assembling The Raspberry Rhubarb Tart

1 - Pour the raspberry jelly into the baked tart and spread it evenly with an offset spatula. 

2 - Finally, add the poached rhubarb to the tart starting from the center, and fresh raspberries all around it.

3 - Enjoy!

Watch our video for more details!

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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.

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🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.

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