Strawberry and rhubarb tart

Huile d'olive de Nyons PDO
Subtle flavour
Tartake fraise-rhubarbe
A PDO
Preparation
20 min
A PDO
Cooking time
35 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian Spring

Ingredients

A PDO
For 8 personnes
  • 6 tablespoons of flour
  • 4 tablespoons of ground hazelnuts
  • 2 tbsp cornflour
  • 3 tablespoons of sugar
  • 1 sachet of baking powder
  • 1 teaspoon of bicarbonate of soda
  • 1 teaspoon of vanilla essence
  • 90g olive oil
  • 2 eggs
  • 100g of 0% fat fromage blanc
  • 500g of rhubarb
  • 250 g strawberries
  • 25 cl of crème fraîche (for whipped cream – minimum 30% fat content)
  • 30 to 50g of icing sugar

Tip

For a tangier flavour in your strawberry and rhubarb tart, swap the mild-flavoured olive oil for a strong-flavoured one!

Instructions

  • Preheat the oven to 180 degrees (fan oven).
  • Place the bowl and the beaters you’ll be using to whip the cream in the freezer.
  • Grease a loaf tin and line it with baking paper, then grease the baking paper too.
  • Peel the rhubarb and cut two-thirds of it into small pieces and the remaining third into sticks.
  • In a mixing bowl, mix together the flour, cornflour, yeast, bicarbonate of soda and ground hazelnuts.
  • Beat the eggs with the sugar for a few minutes.
  • Add the vanilla extract, olive oil and fromage blanc. Mix again.
  • Add the dry ingredients and mix everything together thoroughly to form a smooth batter. Next, add the small pieces of rhubarb and fold in gently with a spatula. Pour the mixture into the round cake tin. Arrange the rhubarb sticks attractively on top of the batter (press them in two-thirds of the way).
  • Bake for about 35 minutes. Leave to cool. Turn out of the tin.
  • Whip the cream and add the icing sugar (more or less, depending on your taste).
  • Wash the strawberries, remove the stalks and cut them into quarters or in half (depending on their size).
  • Pipe dots of whipped cream onto the cooled cake and arrange the strawberries on top. Garnish with a few basil leaves.

Tip

For a tangier flavour in your strawberry and rhubarb tart, swap the mild-flavoured olive oil for a strong-flavoured one!
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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