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Cooking
Rhubarb Pie with Curd Cheese and Chia Seeds
· 8 servings
Mix the ingredients
Squeeze the juice from the lemon and grate its zest. Mix together the ingredients for the pastry and work them into a firm, non-sticky dough. Put it in a plastic bag and chill in the fridge for an hour.
Roll it out
Roll the chilled dough out into a circle and line a pie dish, about 25 cm in diameter, that you've greased with butter beforehand. It's a good idea to also cut a circle of baking paper for the bottom - it will make the pie easier to slice later.
Prick with a fork
The dough needs to cover not just the bottom but also the sides of the dish. Prick the base all over with a fork, then place a sheet of baking paper on top and fill it with dried beans. These will help keep the pastry flat as it bakes.
Bake
Bake in an oven preheated to 180°C for 30 minutes. Remove the baking paper and beans, then bake the uncovered pastry for another 10 minutes. While the crust is baking, prepare the filling.
Cook the rhubarb with sugar
Peel the rhubarb thoroughly and cut it into short chunks. Place them in a pot, sprinkle with cane sugar and add about 50 ml of water. Cook until soft. All the water should boil away, leaving soft rhubarb in a caramel-like syrup. Let it cool.
Curd cheese and chia seeds
Whisk the curd cheese with honey, adjusting the amount to taste - some prefer it tangier, others sweeter. Add the chia seeds and stir through.
Spread with the cream and rhubarb
Let the baked base cool completely. Spread it with the curd cheese cream and layer the rhubarb on top. Chill in the fridge, ideally