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. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Rhubarb Pasty Pie – The Recipe
Rhubarb Pasty Pie with Almond Cream
- 150 g cold unsalted butter
- 250 g flour (half wholemeal, half white)
- 20 g white chocolate
- 2 tbsp Greek yogurt
- 1 tbsp water
- 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
- a little beaten egg and milk for brushing
- 2 tsp golden caster sugar (I used cardamom sugar)
- 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.
- 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.
- 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.
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.