Rhubarb, Ginger and White Chocolate Tart with Cream

Name: Rhubarb, Ginger and White Chocolate Tart with Cream
Ingredients: 2 oz / 60 g icing sugar; 8 oz / 230 g plain flour; pinch of salt; 3 oz / 85 g firm cream cheese; 2 tsp ground ginger; iced water, to mix; 2 oz / 60 g unsalted butter; 2–3 oz / 60–85 g light muscovado sugar; 2 lb / 900 g rhubarb, trimmed and peeled, if necessary; 4 oz / 110 g white chocolate; 2 tbsp water; ½ pt / 280 ml thick Greek yoghurt or whipped cream; ½ pt / 280 ml thick Greek yoghurt or whipped cream; 3–4 tbsp syrup from preserved ginger; 1 tbsp finely chopped preserved ginger; 3–4 tbsp syrup from preserved ginger

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

Pastry

2 oz / 60 g icing sugar
8 oz / 230

Dessert
Vegetarian

Method

To make the pastry, sift the icing sugar, flour, salt and ginger into a bowl, and rub in the cream cheese and butter until it resembles fine breadcrumbs. Stir in enough water to form a firm dough. Knead lightly, cover and put to cool for 30 minutes. Roll out and use to line a 12 in /