Last updated on May 11th, 2019
A layered tart that bridges the seasons with a tangy spring rhubarb “curd” and late winter tart candy kumquats all nestled in a crumbly white chocolate gluten-free crust with a white chocolate drizzle to finish. Slightly adapted from Marbled, Swirled, And Layered by Irvin Lin, this tart will be the centerpiece of any dinner party.
When people ask, I tell them I go to bed between 12am and 1am. But that’s only because I’m ashamed to tell them that it’s really between 1:30am and 2:30am (and last night: 3:30am). Usually I’m working, sometimes I’m wrapped up in an episode of Big Little Lies, sometimes I’m reading my friends’ cookbooks cover to cover, scribbling down pages of recipe titles I can’t wait to try (which I guess can also technically count as working…?). In the case of Irvin’s Marbled, Swirled, & Layered, I’ve got a list so long I’ll be baking every day for the next year. This rhubarb white chocolate tart with candied kumquats comes first, bridging the seasons between winter kumquats and spring rhubarb just in time for Easter.
Last Thursday our power went out in the middle of dinner – baby at her high chair with spaghetti sauce conditioning her hair. With only one easily accessible flashlight and our phones at 30% battery life, we weren’t the most prepared. (Note to self: put flashlights where you can find them when you have no lights. Also charge your phone.) Actually, before we found the flashlight, we finished dinner, lit with a scented Anthropologie candle.
Once the kid had taken her candlelit bath and was snuggled up in her crib with a headlamp night light, I plopped across our bed pretending to relax – just for a moment. I even adamantly told Lucas that NO I was definitely not going to bed at 9pm when he asked.
But that’s exactly what I did. I’m not sure I’ve ever gone to bed at 9pm in my entire history of going to bed. But it was pitch black and, as I learned during the planned middle of the day power outage earlier in the week, all the things I want to do when the power is out, involve power.
When Zoella woke me up at 7am I realized that I’m just not a morning person. Period. It has no bearing on my bedtime. So I stayed up until 2:30am the next night without guilt.
You would too if you had a copy of Marbled, Swirled, and Layered on your nightstand (in fact, make that happen). When Irvin’s cookbook showed up earlier this winter, I tore it open and started my mile-long dessert wish list that included all of his rhubarb ditties (of which there is a glaring lack of on my blog thus far).
Irvin filled this masterpiece with recipes that combine unique flavors as layers, swirls, or marbles. Things like hazelnut-cocoa linzer cookies with blackberry-mint jam, slow roasted strawberry bay leaf cream pie, lemon match yeasted waffles with rosemary maple syrup. And then every recipe is coupled with multiple variations that will make you get up out of bed at 1am to bake. (Show of hands, who else had the oven on at 1:30am yesterday?).
Among all the recipes, this rhubarb white chocolate tart with candied kumquats charmed me the most. With both rhubarb and kumquat, it bridges seasons, with short, but magical overlap that perfectly maps to Easter this year. Looks alone, it’s layered with pastel pink custard, sunny citrus, and a white drizzle that all feels very Easter-y!
I rebelled against the recipe and sliced my kumquats in rounds (versus halves as Irvin did) to change things up, but also because I got a particularly seedy bunch of fruit.
The rhubarb “curd” retains it’s pale pink hue with a secret ingredient – one you’ve seen used here before for vegan desserts, but never for this reason. In this case, Irvin swaps in silken tofu for the traditional egg yolks that would normally muddy the color. It’s genius because the baking masks the flavor of the tofu so you’re left with a tangy curd that’s silky smooth and is the perfect match for tart candied kumquats. The white chocolate drizzle adds a subtle creamy note that tones down the punchy sour kumquats.
If the Easter Bunny demanded dessert like Santa, this would for sure be her choice.
Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin’, or Pinterest, or subscribe via e-mail to get new recipes right to your inbox. *I grind my own oat flour by pulsing gluten-free oats in a food processor or blender and sifting out any large pieces. **Optional: If you can't find kumquats, you can top the tart with sliced strawberries and drizzle the chocolate over the berries. Slightly Adapted from Marbled, Swirled, and Layered by Irvin Lin (shared with permission)
Gluten-Free White Chocolate Crust
White Chocolate Drizzle
Gluten-Free White Chocolate Crust
Assemble the tart
*I grind my own oat flour by pulsing gluten-free oats in a food processor or blender and sifting out any large pieces.
**Optional: If you can't find kumquats, you can top the tart with sliced strawberries and drizzle the chocolate over the berries.
Slightly Adapted from Marbled, Swirled, and Layered by Irvin Lin (shared with permission)