Tart Shell
• 2.5 Flour
• 1 cup Powdered sugar
• ½ lb Cold Butter, cut into small cubes
• ¼ tsp Salt
• 1/8 tsp Cinnamon
• 1/8 tsp Black Pepper, ground
Rhubarb Ginger Filling
• 1lb Rhubarb Sliced
• 1 ¼ cup Sugar
• ¼ cup Honey
• 1Tbls Ginger, finely grated
• ¼ tsp Nutmeg
Honey and black pepper whipped cream
• 1 pint Heavy Whipping Cream
• 3 tbls Honey Powder (you can find this in most Asian markets, usually will contain ginger)
• 1 tbls Black Pepper crushed
Directions: Pre-heat your oven to 375 degree
Shell: In the bowl of your food processor, combine: flour, powdered sugar, salt, cinnamon and black pepper. Pulse the food processor to combine. Retrieve the butter from the fridge and while the food processor is running add the butter a few cubes at a time. Process until the dough forms a ball on top of the blades. Chill the dough if you are not going to use it immediately. Push the dough into a 9inch tart pan. Punch holes in the dough with a fork and bake blind until the shell is golden brown.
Filling: In Large Skillet combine all the ingredients for the filling and cook over medium to medium high heat until the mixture is thick and bubbly. Pull off the heat and let cool until room temp
Honey and black pepper whipped cream: combine the cream and black pepper and steep in your refrigeration for at least an hour. Once the cream has a slight black pepper note when tasted strain through cheese cloth to remove the pepper. Pour the cream into a cold mixing bowl and slowly mix in the Honey Powder. Turn the mixer up to medium speed and whip the cream until it will hold soft peaks.
Assembly: fill the tart shell with filling you can either serve room temp or chilled I prefer room temp. Top with the whipped cream and enjoy.