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Ingredient
Geometric rhubarb tart with vanilla custard and shortbread crust
Introduce
Ingredient
Food ration :
8 slicesCooking time :
2 hours
130 g (1 cup)
all-purpose flour
1/8 tsp
salt
35 g (1/3 cup)
confectioners sugar
1/2 cup (1 stick)
cold unsalted butter, cut into small chunks
1 pint (450 g)
cream
175 g
sugar
6 (135 g)
egg yolks
5 stalks
Rhubarb cut at 120 degree angle
Cooking instructions
* Step 1
Shortbread Crust: Butter a 9 inch tart pan. Preheat oven to 375F.
* Step 2
Whisk dry ingredients and add the butter using a food processor or a pastry cutter. Combine until crumbly. Pour into tart case and press into sides. Prick bottom with fork. Cover with parchment paper and baking beans and freeze for 30 min.
* Step 3
Put the rhubarb in one layer in a roasting pan. Mix sugar and juice and pour over.
* Step 4
Bake rhubarb and crust together 13 min and set on wire rack to cool. Blend leftover pastry with an egg and brush on the bottom to seal. Bake again for 5 min and cool again.
* Step 5
Custard: combine cream and sugar and heat until almost boiling. Remove from heat and add vanilla.
* Step 6
Beat the eggs yolks in a mixing bowl. Strain hot cream through a sieve into the egg yolks, whisking constantly until combined
* Step 7
Place tart in oven. Strain the custard mixture into the tart case and bake for 20–30 minutes, or until just set with a slight wobble in the middle. Remove and cool completely. Arrange rhubarb on top decoratively.
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1. Start Small
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