RHUBARB CUSTARD TART
The secret to the success of this stunning rhubarb tart is blind-baking the crust. Pop it in the oven before making the filling, so it gets firm and crunchy, and you'll prevent a soggy bottom as the creamy custard and tart rhubarb stalks get baked in.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 4 tablespoons ice water over mixture; pulse several times to combine. Add more water as needed, pulsing until mixture holds together when pinched. Shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw completely in refrigerator before using.
- Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Transfer to a 9-by-12 1/2-inch rimmed baking sheet or a fluted tart pan with a removable bottom, fitting dough into corners and folding over extra to create a double-layered edge. Refrigerate 15 minutes.
- Line dough with parchment and fill to top with dry rice or beans, or pie weights. Bake until edges are golden and bottom is beginning to dry out, 30 to 35 minutes. Remove parchment and pie weights; continue baking until golden brown on bottom, 10 to 12 minutes. Let cool 15 minutes.
- Filling: Meanwhile, cut rhubarb into 11-inch lengths (if some are shorter, that's okay). Using a sharp knife, score rhubarb along rounded sides on a diagonal at 2-inch intervals (this helps heat penetrate and break up the fibers, so the tart is easier to slice once cooked).
- In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust. Arrange rhubarb lengthwise over top, scored-sides up; sprinkle with remaining 1/4 cup sugar. Bake until tart is puffed, golden, and just set in center, 45 to 55 minutes.
- Let cool on a wire rack at least 1 hour before serving. To serve, run a spatula under tart to release from sheet, then slide onto a cutting board. Cut into squares; serve at room temperature or chilled. Tart is best eaten the day it's made, but can be refrigerated, covered, up to 1 day.
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Tus√¢r Ahmad
[email protected]This tart was a bit too tart for my taste, but my husband loved it. The custard was smooth and creamy, and the crust was flaky and buttery. I would make it again, but I would use less rhubarb next time.
Abdulgafar Ashisholojuro
[email protected]Yum!
Dj Arow
[email protected]This tart was delicious! The custard was creamy and the rhubarb was tart and tangy. The crust was flaky and buttery. I will definitely be making this again!
Jamuna Sunar
[email protected]I made this tart for my family and they all loved it! The custard was smooth and creamy, and the rhubarb added a nice tartness. The crust was flaky and buttery. I will definitely be making this again!
Sana Mirza
[email protected]Not bad!
Danny The Designer
[email protected]This tart was a hit at my party! Everyone loved it. The custard was smooth and creamy, and the rhubarb added a nice tartness. The crust was flaky and buttery. I will definitely be making this again!
aidahkenyangye desire
[email protected]So so good! The custard was creamy and the rhubarb was tart and tangy. The crust was flaky and buttery. Definitely a winner!
Sonee Rai
[email protected]This tart was easy to make and absolutely delicious! The rhubarb and custard filling were perfect together, and the crust was flaky and buttery. I will definitely be making this again!
Ethan Russ
[email protected]Followed the recipe to a T and it turned out great! The custard was rich and creamy, and the rhubarb added a nice tartness. The crust was nice and flaky. Will definitely make again!
Shazad Bhi
[email protected]This rhubarb custard tart was a delight! The filling was smooth and creamy, with a perfect balance of tartness and sweetness. The crust was flaky and buttery, and it held up perfectly under the filling. I will definitely be making this again!