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Recipe Detail Page
Rhubarb Gâteau Basque
Spring 2022
Is it a tart or a cake? The classic Gâteau Basque falls somewhere in between with its soft, cake-like double crust and custard filling. Adding a layer of rhubarb takes it to a whole new level, to say nothing of the pop of colour. Note that the dough will soften rather quickly when rolling so keep it refrigerated until the moment you’re going to use it. And make sure to dust your work surface with flour as well as the dough itself.
Serves 10 to 12
DOUGH
1 3/4 cups (425 mL) all-purpose flour
2 tbsp (30 mL) ground almonds
3/4 tsp (4 mL) baking powder
1/2 cup (125 mL) plus 2 tbsp (30 mL) unsalted butter, at room temperature
1/2 cup (125 mL) plus 2 tbsp (30 mL) sugar
1 egg plus 1 yolk, at room temperature
3/4 tsp (4 mL) almond extract
PASTRY CREAM
1 1/2 cups (375 mL) milk
2 tbsp (30 mL) unsalted butter
4 egg yolks
1/2 cup (125 mL) sugar
2 tbsp (30 mL) cornstarch
4 tsp (20 mL) all-purpose flour
1 tsp (5 mL) vanilla bean paste or 2 tsp (10 mL) vanilla extract
1 batch Roasted Rhubarb (recipe follows)
1 egg beaten with 2 tsp (10 mL) water, then strained, for egg wash
Icing sugar for dusting (optional)
1. For the dough, combine the flour, almonds and baking powder in a medium bowl, and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the egg, followed by the yolk and almond extract, beating to combine. On low speed, add the flour mixture and mix just until combined. The dough will be very soft.
3. Divide the dough into 2 pieces, one slightly larger than the other, about 12 oz (340 g) and 10 oz (285 g) each. Wrap each portion in plastic wrap, flatten into round discs and refrigerate for at least 2 hours or overnight.
4. For the pastry cream, combine the milk and butter in a small saucepan, and bring to a simmer.
5. Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until smooth. Combine the cornstarch and flour, then add to the yolk mixture. Whisk well until smooth.
6. Gradually pour the warm milk over the egg mixture, whisking constantly. Strain the mixture back into the saucepan and place over medium heat. Continue cooking, whisking constantly, until the mixture thickens and comes to a boil—it should be shiny with no lumps. Remove from heat and whisk in the vanilla paste or extract. Pour mixture into a bowl. Place a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming, then refrigerate to cool completely. The pastry cream can be made up to 2 days ahead.
7. To assemble the gâteau, drain the roasted rhubarb, reserving the syrup for another use. Place the rhubarb in a single layer on paper towel and pat dry.
8. Remove the larger piece of dough from the fridge, soften it slightly with your hands until it is malleable and place on a lightly floured work surface. Lightly flour the dough and roll out into a 10 1/2-inch (26-cm) circle. Fit the dough into a 9-inch (23-cm) round fluted tart pan with removeable bottom. The dough should extend just slightly above the top edge of the tart pan. If it has any cracks, push the dough together with your fingertips.
9. Arrange the rhubarb in a single layer, covering the dough completely. Lightly stir the pastry cream with a spatula to soften it slightly, then spread it in an even layer over the rhubarb. Lightly brush the inner edges of the dough with egg wash.
10. Remove the smaller piece of dough from the fridge, soften it slightly with your hands until it is malleable and place on a lightly floured surface. Lightly flour the dough and roll it into a 9 1/2-inch (24-cm) circle. Place the circle of dough over the pastry cream layer then press firmly around the edges of the tart pan so the two layers of dough adhere to one another. Pinch off the excess dough so it is flush with the edges of the tart pan. Refrigerate for 30 minutes.
11. Preheat oven to 350°F (177°C).
12. Remove the gâteau from the fridge and brush the top with egg wash. Create a pattern by drawing the tines of a fork gently over the surface. Bake the gâteau for 1 hour or until top is deeply golden brown.
13. Remove from oven and cool completely on a wire rack before serving. The gâteau can be covered well and stored in the refrigerator for 2 to 3 days. Bring to room temperature before serving and dust with a little icing sugar to decorate, if desired.
Serves 10 to 12
