Geometric rhubarb tart with vanilla custard and shortbread crust

Name: Geometric rhubarb tart with vanilla custard and shortbread crust
Total time: 7200 s
Yield: 8 slices
Cuisine: American
Ingredients: 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; 70 g sugar; Vanilla; 6 (135 g) egg yolks; 5 stalks Rhubarb cut at 120 degree angle; 175 g sugar; Juice of 2 oranges

tymo @tymo

Geometric rhubarb tart with vanilla custard and shortbread crust

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Ingredients

2 hours

8 slices

Crust
130 g (1 cup)all-purpose flour
1/8 tspsalt
35 g (1/3 cup)confectioners sugar
1/2 cup (1 stick)cold unsalted butter, cut into small chunks
Custard
1 pint (450 g)cream
70 gsugar
Vanilla
6 (135 g)egg yolks
Rhubarb
5 stalksRhubarb cut at 120 degree angle
175 gsugar
Juice of 2 oranges

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Steps

2 hours

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.