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St. Pats: Rhubarb Tart w/Whiskey Cream




Source of Recipe


by Mercyteapot, from San Diego Union-Tribune/Warren Massey, Popjoys Restaurant, Terenure, Dublin


List of Ingredients




12 ounces frozen puff pastry, thawed
1 pound rhubarb, washed and thinly sliced
6 ounces (11/2 sticks) melted butter
3/4 cup superfine sugar

WHISKEY CREAM:
1 cup heavy cream
1/2 cup superfine sugar
Dash of Irish whiskey

Recipe



Preheat oven to 350 degrees.

Roll the pastry out to make four 4-inch diameter discs, then pleat the pastry all around the edges. Place tarts on a cookie sheet.

Carefully arrange the sliced rhubarb on top of each pastry disc, making sure there are no gaps, then brush with the melted butter and sprinkle the sugar over.

Cook in the preheated oven for 30 minutes.

To make the sauce, whip the cream then whisk in sugar and whiskey.

When the rhubarb is tender and nicely caramelized on top, serve the tarts on heated plates with the whiskey cream and a sprig of fresh mint to garnish.

4 servings