Bicolored Rhubarb Tart
Tart
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Cook Time
4 h
Servings
8
Difficulty
Medium
Prep Time
45 Min
Description
This bicolored rhubarb tart is a spring delight that will delight your taste buds! I love preparing it as soon as the rhubarb peeks its nose at the market. The combination of the crispy shortcrust pastry, the creamy egg custard and the tangy rhubarb, sweetened by the two sugars, is simply irresistible. The preparation requires a little patience, especially for draining the rhubarb, but the result is really worth it. Serve it warm or cold, sprinkled with a little icing sugar for an elegant touch. It's a perfect tart for a Sunday brunch or a gourmet family dessert.
Ingredients (6 ingredients)
-
300 g Shortcrust pastry
-
1 piece Egg custard
-
800 g Rhubarb
-
100 g Caster sugar
-
100 g Light brown soft sugar
-
1 Un peu Icing sugar
Preparation (9 steps)
Preparation of the rhubarb
The day before, peel the rhubarb and cut each branch in half. Cut it into 1 cm sections. Put the sections in a salad bowl, add the caster sugar and light brown soft sugar. Mix everything and cover with cling film. Set aside at room temperature overnight.
Preparation of the shortcrust pastry
On a floured work surface, spread the shortcrust pastry to 5 mm thick.
Lining the mold and refrigerating
Line a buttered 26 cm diameter tart pan with the shortcrust pastry. Prick the bottom with a fork and set aside for 1 hour in the refrigerator.
Preparation of the egg custard
Prepare the egg custard according to your usual recipe or using a ready-made preparation.
Draining the rhubarb
Drain the rhubarb cubes in a colander for at least 1 hour. Collect the juice and boil it in a saucepan to obtain a refreshing syrup.
Preheating the oven
Preheat the oven to 210°C (th.7).
Baking the tart
Pour the egg custard onto the tart base. Distribute the drained rhubarb pieces on the custard. Bake the tart and cook for about 30-40 minutes, or until the custard is set and the edges of the pastry are golden.
Cooling and unmolding
Let the tart cool for 10 to 15 minutes, unmold it according to the instructions and let it cool on a wire rack.
Decoration and serving
Before presenting the tart, sprinkle it lightly with icing sugar.
Finished cooking? Great! 🎉
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Created by
Camille Leroy
1
Rezept
0
Kochbücher
Tags
Allergens
- Cereals containing gluten: Wheat, Rye, Barley, Oats, Spelt, Kamut
- Eggs
- Milk (including lactose)
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