Chef's Recipes

Rhubarb and ricotta tart

Australian Gourmet Traveller recipe for rhubarb and ricotta tart by Hamish Ingham from Sydney restaurant The Woods.

By Hamish Ingham
  • 30 mins preparation
  • 25 mins cooking plus cooling, macerating
  • Serves 6
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Rhubarb and ricotta tart
“Please ask Hamish Ingham to share the recipe for the rhubarb tart he serves at The Woods.”
Andrew Walter, Waverton, NSW
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 200 gm caster sugar
  • 300 gm rhubarb, trimmed, cut into 5cm lengths (about ½ bunch)
  • 375 gm sheet butter puff pastry
  • 100 gm firm ricotta
  • Finely grated rind of 1 lemon
  • 1 egg yolk, lightly beaten for eggwash
  • To serve: honeycomb, vanilla ice-cream, and strawberries, hulled, halved
  • 20 gm softened butter
  • 20 gm pure icing sugar, sieved
  • Scraped seeds of 1 vanilla bean
  • 20 gm almond meal
  • ½ egg, lightly beaten


  • 1
    Bring sugar and 200ml water to the simmer in a saucepan over medium heat, stirring to dissolve sugar, then set aside to cool. Add rhubarb and refrigerate to macerate (1 hour). Strain and set aside.
  • 2
    For frangipane, beat butter, sugar and vanilla seeds in a bowl until pale (3-5 minutes), add almond meal and egg and stir to combine.
  • 3
    Preheat oven to 190C. Roll pastry to a 40cm x 15cm rectangle, spread frangipane over, leaving a 3cm border, then scatter with rhubarb. Combine ricotta and lemon rind in a bowl and spoon over tart. Crimp pastry edges to form a border, brush edges with eggwash and bake until golden (15-20 minutes). Serve with honeycomb, ice-cream and strawberries.


This recipe is from the April 2013 issue of .

  • undefined: Hamish Ingham