Description
A refined tart with a crisp, buttery shell and silky lemon-bright custard showcasing the lively tartness of rhubarb.
Ingredients
Scale
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 cup (115 g) unsalted butter, cold, diced
- 2 tbsp granulated sugar
- Pinch of fine sea salt
- 2–3 tbsp ice water
- 3 large eggs, room temperature
- 1/2 cup (100 g) granulated sugar
- 1 cup (240 ml) whole milk, warmed slightly
- 1/2 cup (120 ml) heavy cream, room temperature
- Zest and 1 tbsp juice of 1 lemon
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 3 cups (about 450 g) rhubarb, trimmed and sliced 1/4-inch thick
- 2–3 tbsp honey or granulated sugar
- 1 tsp unsalted butter (optional)
- Fresh mint leaves or micro herbs to garnish
Instructions
- Make the pastry: Pulse cold butter, flour, sugar, and salt in a food processor until pea-sized crumbs form. Add ice water, 1 tbsp at a time, until dough holds when pinched. Press into a disk, wrap, and chill for 30 minutes.
- Blind-bake the shell: Roll dough on a lightly floured surface to fit a 9-inch tart pan. Line the pan, dock the base with a fork, and chill for 15 minutes. Blind-bake at 375°F (190°C) with parchment and weights for 15 minutes, then remove weights and bake 8–10 more minutes until pale golden.
- Prepare the rhubarb: Toss sliced rhubarb with honey or sugar and let macerate for 10 minutes. Sauté briefly in a hot, dry skillet for 2–3 minutes. Deglaze the pan with a teaspoon of lemon juice.
- Whisk the custard: In a bowl, whisk eggs, sugar, and cornstarch until smooth. Gradually whisk in warm milk, then cream, lemon zest, juice, and vanilla. Strain for extra silkiness.
- Assemble and bake: Spread rhubarb across the blind-baked shell. Pour custard over it, leaving 1/8-inch to allow for rise. Top with remaining rhubarb pieces and bake at 325°F (160°C) for 25–30 minutes.
- Cool and glaze: Remove from oven, let cool to room temperature, then chill for 2 hours. Brush rhubarb with warmed butter and honey for sheen if desired.
Notes
Serve on warmed plates with a quenelle of crème fraîche and micro herbs. Store in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg