Hello from Copenhagen! I am traveling around Europe for the next 10 days and I couldn’t be happier. The first stop is visiting my sister where she studied abroad all semester in Copenhagen, Denmark, and then I’m off to Berlin, Germany followed by Switzerland where my parents and I will attend a conference with some of the world’s top doctors. I will be touring the sites, of course, but you may not be surprised when I say that I’m very much looking forward to exploring the food each city has to offer. I will return to the U.S. on June 2nd and head straight to my first day of… culinary school! I can’t wait to share my journey with you through the next 6 months as I become a professional chef at the International Culinary Center. More to come on that, but for now I will enjoy each day leading up to it.
I am currently sitting at the cutest cafe, Coffee Industry, in Copenhagen with my sister. She is working on her thesis for school, while I drink coffee, eat a delicious yogurt parfait and write this post. It is perfect timing that I share this recipe for my rhubarb tart as you can find this vegetable (yes, that’s right… it’s a vegetable!) everywhere you walk around here. And I couldn’t be more pleased because I love it in all forms, but mostly in sweets and pastries. This tart is simple to make and requires only a few ingredients. I use leftover homemade ‘nilla wafers to make the crust, but you can use graham cracker crumbs or really any type of crispy cookie you can easily crumble with the help of a food processor. To make the filling, the rhubarb is cooked down slowly with the smallest amount of sugar and water, then it’s smashed into a puree, mixed with a can of sweetened condensed milk and four egg yolks. I brighten it up with the addition of a little lime zest and lime juice. If you have made a key lime pie before, this process will seem fairly familiar. The ingredients, consistency and method are almost identical. And who doesn’t love key lime pie?? Enjoy!
- 1¼ cups cookie crumbles (graham crackers or any other crispy cookie, such as these 'nilla wafers) - ground them in a food processor for best results
- 3 tablespoons butter, melted
- 4 cups fresh rhubarb, chopped (about 4 medium length stalks)
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 4 egg yolks, at room temperature
- ¼ teaspoon lime zest (about ¼ of a lime) + more for garnish
- Juice of ½ lime
- Fresh sweetened whipped cream for serving
- Preheat oven to 350.
- Combine the ground cookies and melted butter. Pour into a 9" tart pan and press into an even layer on the bottom of the pan. Place in the oven and bake for 10 minutes. Remove and set aside on a wire rack to cool (keep in the tart pan).
- Meanwhile, combine the rhubarb, sugar, salt, and 1 tablespoon water in a medium pot. Over medium heat, cook the rhubarb until softened, about 20-25 minutes. Watch closely to make sure it doesn't burn. Stir frequently. Use a potato masher or place into a blender to smash the rhubarb until it is almost like a puree. You won't be able to get all the texture out but try to get as smooth as you can.
- Place the rhubarb into a bowl and add the can of sweetened condensed milk and 4 egg yolks. Combine well. Stir in the lime zest and juice and then pour into the tart pan on top of the crust. Place tart pan on a baking sheet and bake in oven for about 15 minutes until set. It will continue to set as it cools. Remove from oven and place on a wire rack to cool completely. Place in the refrigerator to chill for at least 2 hours.
- To serve, when it has chilled completely, remove from the tart pan and slice. Top with whipped cream and a sprinkle of lime zest. For best results, eat cold!