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Open rhubarb tart with rosemary ice cream

Lesley Waters from Great Food Live
Lesley Waters' rustic dessert is served with an up-to-the-minute herb-scented ice cream for a relaxed yet sophisticated end to a meal

Open rhubarb tart with rosemary ice cream

Method

1. For the ice cream: put the milk and rosemary in a saucepan and bring to the boil over a low heat. Remove from the heat and leave to stand for 30 minutes to infuse.

2. Remove the rosemary sprig, place the pan back over the heat and return the scented milk to the boil.

3. In a heatproof mixing bowl, beat the egg yolks and sugar together. Pour in the hot milk, while still beating. Return the custard mixture to the saucepan and stir constantly over a low heat until it thickens enough to form a film over the back of a wooden spoon. Do not allow it to boil or it will separate.

4. Remove the pan from the heat and allow the custard to cool before stirring in the cream.

5. Transfer the cooled custard to an ice cream maker and churn following the manufacturer's instructions. Freeze until shortly before serving.

6. To make the tart: combine the plain flour and rice flour in a mixing bowl and use your fingertips to rub in the butter. (Alternatively, briefly whiz them together in a food processor).

7. Stir in the sugar and orange zest, then add the beaten egg and just enough tap water to bring the mixture together to form a dough. Wrap the pastry in cling film and chill it for 30 minutes.

8. Preheat the oven to 200C/gas 6. Line a baking tray with non-stick baking parchment.

9. Place the pastry on the lined baking tray, dust with a little flour and lightly and carefully roll it out into a rough circle approximately 27cm in diameter.

10. Sprinkle the polenta over the pastry base. Spread the rhubarb over in an even layer, leaving a 2.5cm border all around. Sprinkle the demerara sugar over the rhubarb and squeeze over the juice of half the orange.

11. Using your hands or the paper to help you, carefully pull up the edge of the pastry to form a rough 'wall' around the outside of the tart.

12. Bake for 35-40 minutes until the pastry is cooked and lightly golden.

13. Meanwhile, remove the ice cream from the freezer to soften ready for serving.

14. When the pastry is light golden, remove the tart from the oven, scatter over the raspberries and dust with icing sugar. Return the tart to the oven for 5 minutes, then serve at once with the rosemary ice cream.

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Serves: 6

Prep: 1 hr, plus cooling and freezing time
Cook: 1 hr 10 min

Ingredients

For the ice cream

300ml Milk
1 large sprig Rosemary, bruised
4 egg yolks
100g caster sugar
300ml double cream

For the tart

250g plain flour, plus extra for rolling
85g rice flour
210g chilled Butter, diced
55g caster sugar
1 orange, grated zest plus juice ½ orange
1 large egg, beaten
450g rhubarb, cut into 2.5cm pieces
2 tbsp Polenta
55g demerara sugar
125g Raspberries
icing sugar, for dusting