A truly indulgent dessert. This rhubarb pasty pie combines wonderful tart fruit with a rich creamy filling. And to top it all, the white chocolate and yoghurt pastry is just fabulous.
With Easter fast approaching and any number of Easter bakes and posts to write, time was running out for this month’s Random Recipes. Now it just so happens that RR has joined forces with the new round of AlphaBakes and it has been decided to start at the very beginning this time, with the letter A.
Using my usual Eat Your Books method of selection I came out with the book Pasties by Lindsey Bareham. I must confess at this point that I felt a bit jittery. It’s true that I come from the Land of Pasties, but my pasty making skills lean towards the imperfect end of the spectrum.
I was hoping the book would fail to provide me with a suitable recipe. But in this I was foiled. A recipe for plum pasties with almond cream leapt up from the index and my heart skipped a beat.
Rhubarb and Almond Cream Pasty Pie
OK, no need to panic. In my usual style, I would adapt the recipe. My mother had made a recent delivery of some rhubarb from her garden. For some reason our new plot seems incapable of growing any. So no sweat, I would substitute rhubarb for the plums. I also added some grated white chocolate to the yoghurt pastry and some orange zest to the almond cream.
But most importantly of all I made one large pie, not six individual pasties. I really just didn’t have the time to faff around. My concession to the good old Cornish pasty was to crimp the edges of the pie in true pasty style. Hence the name, pasty pie.
The almond cream is also known as frangipane and is the key component of a Bakewell tart.
As for the pastry, it’s the best I’ve ever made. The yoghurt makes it really easy to work with and it produces a beautiful rich flaky result. It’s now my go to pastry.
So how did it all work out? It was pure heaven and although you couldn’t expect an angel to bring this down from on high during Lent, it sent CT and I into raptures. It was a truly indulgent dessert. I’ve not made pastry with white chocolate and yogurt before, but I will most certainly be doing it again. The rhubarb cut through the rich creamy filling and it all hung together very nicely.
If you don’t fancy clotted cream, custard or any other type of cream would be grand too.
Serve with Clotted Cream
It just so happened that I’d recently had delivery of a bag of Rodda’s goodies which I’d won in their #crownyourpuds competition for my Chocolate Pots. So to crown my rhubarb and almond cream pasty pie, sat a dollop of Cornish clotted cream. Show me a pudding that isn’t improved by clotted cream and I’ll eat it, quipped CT – a man after my own heart.
Other Rhubarb Dessert Recipes You Might Like
- Champagne syllabub with orange rhubarb compote
- Chocolate pavlovas with roasted rhubarb & rhubarb curd
- Rhubarb crumble – with ten variations
- Rhubarb & white chocolate ripple ice cream
- Rustic rhubarb galette with orange spelt flaky pastry
- Waffles with rhubarb & rose compote and rose cream
Keep in Touch
Thanks for visiting Tin and Thyme. If you make my rhubarb pasty pie, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more pastry recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Rhubarb Pasty Pie. PIN IT.
Rhubarb Pasty Pie – The Recipe
Rhubarb Pasty Pie with Almond Cream
Ingredients
Pastry
- 150 g cold unsalted butter
- 250 g flour (half wholemeal, half white)
- 20 g white chocolate
- 2 tbsp Greek yoghurt
- 1 tbsp water
Almond Cream
- 100 g unsalted butter – softened
- 100 g golden caster sugar (I used cardamom sugar)
- 1 orange – zest (I used 1 tsp powdered orange rind)
- 1 large egg (I used a duck egg)
- 100 g ground almonds
Rhubarb Pie
- a little beaten egg and milk for brushing
- 2 tsp golden caster sugar (I used cardamom sugar)
Instructions
Pastry
- Cut the butter with a knife whilst it’s cold into a bowl containing the flours. Rub between fingertips until the mixture resembles breadcrumbs.
- Grate in the chocolate.
- Mix the yoghurt and water with the knife, then bring the mixture together with your hands to form a ball. Cover with a plastic bag and place in the fridge for 30 minutes.
Almond Cream
- Meanwhile Cream the butter with the sugar until light and fluffy.
- Beat in the orange zest followed by the egg.
- Stir in the ground almonds.
Rhubarb Pie
- Wash, trim and chop the rhubarb into smallish pieces.
- Divide the pastry into two portions, one slightly larger than the other.
- Roll the larger portion out into a round to cover a deep 20 cm pie dish.
- Cover the pastry bottom with the rhubarb pieces, then cover the rhubarb with the almond cream.
- Roll out the smaller piece of pastry to cover the top of the pie.
- Crimp the edges together, brush on a little beaten egg mixed with milk and sprinkle a little sugar over the top.
- Bake at 200℃ (400℉, Gas 6) for 15 minutes, then turn the oven down to 180℃ (350℉, Gas 4) for a further 20 minutes or until the top is nicely browned.
- Serve warm with cream or custard.
Notes
Nutrition Estimate
Sharing
So this Rhubarb and Almond Cream Pasty Pie is my entry to the joint Random Recipes and Alphabakes challenge with A for Almond. Dom of Belleau Kitchen, Ros of The More Than Occasional Baker and Caroline of Caroline Makes have put their heads together this month and come up with this fun and clever challenge.
As everything is made from scratch, I’m sending this off to Javelin Warrior for his Made with Love Mondays.
Caroline says
I like how you’ve adapted this – and am glad you managed to get your entry in in time! Thanks for taking part in alphabakes.
Choclette says
Thanks Caroline – not quite sure what you are trying to imply here, but I shall take it as a good sign!!!
Nayna Kanabar says
This pie looks super delicious and so tasty perfect served with hot custard.
Choclette says
Thanks Nayna, yes custard would be a very nice accompaniment.
Nazima Pathan says
looks wonderful – is the almond cream a bit like frangipane?
Choclette says
Thanks Nazima. I think the almond cream is pretty much the same as frangipani except not quite as firm.
Vanilla Frost Cakes says
This looks amazing! Will definitely give this a go.
Choclette says
Oh do let me know how you get on if you do give it a try. We loved it.
Katie says
This sounds delicious. Your pie is wonderfully golden in colour and looks lovely and flaky.
Choclette says
Thanks Katie. This was the first time I’ve used yogurt in pastry and I think that is what made it nice and flaky.
June says
What a delicious sounding combination of flavors! I love rhubarb, this reminds me I ought to get some. 🙂
Choclette says
Thanks June. We used to grow so much rhubarb I really couldn’t keep up with it and now we’ve moved our plot we can’t seem to grow it at all – very frustrating.
Javelin Warrior says
I’m so glad it’s rhubarb time again – I’ve been craving desserts with rhubarb all winter and it’s pie sounds like the perfect way to satisfy them. Love the combination and beautifully done…
Choclette says
Thanks JW. Somehow rhubarb is just what is wanted at this time of the year – it’s very refreshing after all that winter fare.
Janice Pattie says
Sound good and a great use for rhubarb at this glut season!
Choclette says
It might be a glut for you Janice, but we have very poor pickings these days. I used to sell it, we had so much, but our new plot doesn’t seem to like rhubarb – sigh!
Lou, Eat Your Veg says
Oh Choclette this sounds dreamy! I adore rhubarb season and I’m not sure I’ve ever baked it in a pie, yours looks and sounds perfect.
Choclette says
Oh you must try rhubarb pie. It’s one of the things my grandmother used to make – nothing quite like this though. Lovely to have met you yesterday BTW.
Susan Lindquist says
You know? Rhubarb is not my fave dessert ingredient, but my goodness! You’ve done a fantastic job of taming the tanginess with almond and a bit of white chocolate in your crust? Genius, girl!
Choclette says
Nooooo Susan, how can you not like rhubarb? Is it the tartness you don’t like? Always happy to be called a genius, thank you 😉
London Unattached says
I’m curious. Do you ever cook without chocolate?
Choclette says
Haha Fiona. It is true that I very rarely blog about anything that hasn’t got chocolate.
Dannii @ Hungry Healthy Happy says
This sounds so good! I am a huge rhubarb fan.
Choclette says
Thanks Dannii, I love rhubarb too. This was something a bit different to the usual fare, so I was pleased to have increased my rhubarb recipe repertoire.
anthea barton says
This sounds amazing and agree with the others … picture of the inside please!!!
Choclette says
Yes, I know. We were in too much of a hurry to get stuck in. I guess I’ll just have to make it again 😉
Louise Smith says
Ooo this sounds just delicious! Food blogs always make me hungry 😉
Choclette says
Thanks Louise. I guess it would be a pretty poor show if they didn’t 😉
GG says
This sounds like a really fab recipe. A beautiful pie with an original filling. GG
Choclette says
Thanks GG, original and delicious. It was really good to meet you yesterday BTW.
Helen @ Fuss Free Flavours says
I was mildly anxious at the title of this post, and am relieved that you did manage to work some chocolate into it! sounds a great adaptation!
Choclette says
Hehe, how could you doubt me Helen?
Jane Sarchet says
Nice crimping action there Choclette! I think a pasty pie is a fine invention (although I’m not actually Cornish, just a permanent emmit!)
Janie x
Choclette says
Thanks Janie – I think we have one permanent emit talking to another here. But home is where the heart is AND formative years come to that.
belleau kitchen says
oh how I want to see inside this pie, it sounds AMAZING… i love the combo of flavours, almonds and rhubarb sound divine and a LOVE the way you adapted the pastie into a pie, genius work!… thanks so much for this brilliant entry x
Choclette says
Thanks Dom. I did mean to take a pic of the pie once we cut into it, but excitement got the better of me! It really was rather special though and would make a great special occasion pud, especially if it was decorated.
Alison says
I love Rhubarb, this looks delicious
Choclette says
Thanks Alison. I’m with you on the rhubarb; it works brilliantly in baking as it cuts through the sugar.