Geometric rhubarb tart with vanilla custard and shortbread crust
tymo @tymo
Cooking Instructions
- 1
Shortbread Crust: Butter a 9 inch tart pan. Preheat oven to 375F.
- 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.
- 3
Put the rhubarb in one layer in a roasting pan. Mix sugar and juice and pour over.
- 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.
- 5
Custard: combine cream and sugar and heat until almost boiling. Remove from heat and add vanilla.
- 6
Beat the eggs yolks in a mixing bowl. Strain hot cream through a sieve into the egg yolks, whisking constantly until combined
- 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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