Rhubarb Tart
Rhubarb tart is a classic spring dessert, perfect for enjoying the rhubarb season. This simple and delicious recipe combines a crispy shortcrust pastry with the
Rhubarb tart is a classic spring dessert, perfect for enjoying the rhubarb season. This simple and delicious recipe combines a crispy shortcrust pastry with the tangy flavor of rhubarb, softened by a creamy custard. The tart can be enjoyed on its own or served with a scoop of vanilla ice cream for an extra touch of indulgence.
Time
1 d. 1 h. 10 min. =
30 min. +
40 min. +
1 d.
Utensils
1 fork1 rolling pin1 pie dish1 bowl
Ingredients for 6 parts
- 2 eggs
- 6 c. à s. sugar
- 2 c. à s. flour
- 2 c. à s. crème fraîche
- 6 c. à s. rhubarbs
- 1 shortcrust pastry
Steps
- The day before, prepare the rhubarb: peel it, removing as many strings as possible, and cut it into 1 cm cubes. Place in a bowl with 3 to 4 tablespoons of sugar
- cover and let it macerate overnight.
- Prepare the shortcrust pastry and let it rest for at least 20 minutes. Roll out the dough onto a buttered and floured tart mold and prick it with a fork.
- Place the drained rhubarb on top.
- Make the custard in a small bowl by beating the 2 eggs, 2 tablespoons of sugar, 2 tablespoons of flour, and 2 tablespoons of cream. Pour the custard over the rhubarb.
- Bake in the oven for 1/2 hour at 200 °.