Ingredients with Measurements:
- 1 pre-made pie crust
- 2 cups chopped rhubarb
- 1 cup heavy cream
- 1 cup whole milk
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- 9-inch tart pan
- Mixing bowls
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it into the tart pan. Prick the bottom with a fork and bake for 10 minutes.
3. In a saucepan, combine the chopped rhubarb with 1/4 cup of sugar and cook over medium heat until the rhubarb is tender, about 10 minutes. Set aside to cool.
4. In a mixing bowl, whisk together the egg yolks, 1/4 cup of sugar, cornstarch, and salt until smooth.
5. In a saucepan, heat the heavy cream and whole milk over medium heat until it comes to a simmer.
6. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
7. Pour the custard mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens, about 5-7 minutes.
8. Remove the custard from the heat and stir in the vanilla extract.
9. Pour the custard into the pre-baked pie crust.
10. Spoon the cooked rhubarb over the top of the custard.
11. Bake the tart for 25-30 minutes, or until the custard is set.
12. Allow the tart to cool to room temperature before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 18g
Saturated Fat: 9g
Cholesterol: 140mg
Sodium: 140mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 21g
Protein: 5g
Substitutions for ingredients:
- You can use a homemade pie crust instead of a pre-made one.
- You can use a different fruit instead of rhubarb, such as strawberries or raspberries.
- You can use half-and-half instead of heavy cream.
Variations:
- Add a layer of sliced strawberries or raspberries on top of the rhubarb.
- Use a graham cracker crust instead of a pie crust.
- Top the tart with whipped cream or meringue.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- Cook the rhubarb until it is tender but not mushy.
- Whisk the custard constantly while cooking to prevent it from burning or curdling.
Storage instructions:
Store the leftover tart in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative plate or platter. Dust with powdered sugar before serving.
Garnishes:
Garnish with fresh mint leaves or whipped cream.
Pairings:
Serve the tart with a cup of hot tea or coffee.
Suggested side dishes:
Serve the tart with a side of vanilla ice cream or fresh fruit.
Troubleshooting advice:
- If the custard is too thin, cook it for a few more minutes until it thickens.
- If the crust is overbrowning, cover it with foil while baking.
Food safety advice:
Make sure to cook the custard to a safe temperature of 160°F to prevent the risk of foodborne illness.
Food history:
Rhubarb has been used in cooking for centuries, and was first cultivated in China. It was brought to Europe in the 1600s and became popular in England in the 1800s.
Flavor profiles:
The tartness of the rhubarb pairs well with the sweetness of the custard, creating a delicious balance of flavors.
Serving suggestions:
Serve the tart as a dessert after a meal, or as a sweet treat with a cup of tea or coffee.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: British