Bistrot Media | Rhubarb tart
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Rhubarb tart

04 Sep Rhubarb tart

Posted at 08:54h in blog by

KARINE’S RHUBARB TART

Print recipe
Karine’s Rhubarb Tart
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Meal type Dessert

INGREDIENTS

  • 1 bunch Rhubarb ((6 to 7 stalks))
  • 140g flour
  • 60g soft butter
  • 110g sugar ((50g for the crust +60g for the filling))
  • 3 eggs ((1for the crust +2 for the filling))
  • 125g thicken cream ((creme fraiche))
  • 1 tablespoon Maizena ((corn flour))
  • 1 pinch salt

NOTE

If you don’t have Rhubarb, you can replace it with Apricots or Pears. It is just as delicious!

DIRECTIONS

Make the Crust
Step 1
Blend 140g flour, 60g soft butter, 50g sugar, 1 egg and a pich of salt.
Bring together to form a ball.
Grease the mould with butter (suggested mould: 22 cm round loose-bottomed).
Flatten the crust ball into a disc shape and spread it into the mould.
Prepare the Rhubarb
Step 2
Remove the Rhubarb leaves and wash the stalks.
Cut it into small cubes.
Make the filling
Step 3
Blend 60g sugar, 2 eggs, 125g thicken cream (creme fraiche), 1 tablespoon Maizena (corn flour).
Last step
Step 4
Pour the filling into the tart.
Add the Rhubarb cubes.
Heat oven to 210°C and bake for 40 minutes.