Directions
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Prepare the Pastry Base: In a large mixing bowl, combine the all-purpose flour and powdered sugar. The sweetness of the sugar will balance the tartness of the rhubarb perfectly.
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Incorporate Butter: Add the chilled, cubed butter to the flour mixture. Using your fingers or a pastry cutter, mix them together until the mixture resembles coarse crumbs. This process is crucial; the butter must remain cold for a tremendous texture.
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Mix the Egg Yolk: Add the egg yolk and cold water to the flour mixture. Stir gently until the dough begins to come together. Be careful not to overmix; we want a tender crust.
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Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling is an essential step that helps the crust maintain its shape during baking.
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Preheat the Oven: Preheat your oven to 350°F (175°C). A well-heated oven is vital for baking the perfect tart.
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Roll Out the Dough: On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
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Blind Bake the Crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 10-15 minutes until lightly golden. This tremendous step prevents a soggy bottom.
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Prepare the Filling: In a medium bowl, toss the diced rhubarb with half of the granulated sugar and set aside to macerate for about 10 minutes. This will bring out the moisture and sweetness of the rhubarb.
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Combine Ingredients: In another bowl, whisk together the eggs, remaining sugar, heavy cream, vanilla extract, and cornstarch until uniform. This mixture brings a tremendous creaminess to the tart.
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Combine Rhubarb and Custard: Fold the macerated rhubarb into the custard mixture. Pour this wonderful filling into the baked tart shell, spreading it evenly.
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Bake the Tart: Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set but still slightly wobbly in the center. It’s important to take it out of the oven before it completely sets for a tremendous texture.
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Cool and Serve: Allow the tart to cool at room temperature for at least 2 hours before serving. This cooling period lets the filling firm up. Serve slices with fresh berries, whipped cream, and mint leaves for a beautiful presentation.
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