Ingredients with Measurements:
- 1 pre-made pie crust
- 3 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 vanilla bean, split and scraped
- 4 egg yolks
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch tart pan
- Mixing bowl
- Whisk
- Saucepan
- Wooden spoon
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. Roll out the pie crust and fit it into the tart pan. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.
c. Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes until lightly golden. Set aside to cool.
d. In a saucepan, combine the chopped rhubarb, 1/2 cup of sugar, cornstarch, salt, and the scraped vanilla bean. Cook over medium heat, stirring constantly, until the rhubarb has softened and the mixture has thickened, about 10-12 minutes. Remove from heat and let cool.
e. In a mixing bowl, whisk together the egg yolks and remaining 1/2 cup of sugar until pale and creamy.
f. In a saucepan, heat the milk and heavy cream over medium heat until it begins to steam. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
g. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 10-12 minutes.
h. Remove the vanilla bean from the custard and pour it into the cooled tart crust. Spread the rhubarb mixture over the top of the custard.
i. Bake the tart for 30-35 minutes, until the custard is set and the rhubarb is lightly caramelized. Let cool to room temperature before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 350
Fat: 16g
Saturated Fat: 8g
Cholesterol: 120mg
Sodium: 180mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 30g
Protein: 5g
Substitutions for ingredients:
- The pre-made pie crust can be substituted with a homemade crust.
- The rhubarb can be substituted with strawberries or raspberries.
- The vanilla bean can be substituted with 1 teaspoon of vanilla extract.
Variations:
- Add a layer of sliced strawberries or raspberries on top of the rhubarb mixture.
- Top the tart with whipped cream or meringue.
- Use a graham cracker crust instead of a traditional pie crust.
Tips and tricks:
- Be sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- Use a sharp knife to slice the rhubarb into even pieces.
- To prevent the custard from curdling, whisk constantly while cooking and do not let it boil.
Storage instructions:
Store the 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 platter with a dusting of powdered sugar and a sprig of fresh mint.
Garnishes:
Fresh mint leaves, whipped cream, or meringue.
Pairings:
Serve the tart with a cup of hot tea or coffee.
Suggested side dishes:
A light salad or fresh fruit would pair well with this tart.
Troubleshooting advice:
If the custard curdles, strain it through a fine-mesh sieve before pouring it into the tart crust.
Food safety advice:
Be sure to cook the custard to at least 160°F to ensure it is safe to eat.
Food history:
Rhubarb has been used in cooking for centuries and was originally grown for its medicinal properties.
Flavor profiles:
The tartness of the rhubarb is balanced by the sweetness of the custard, with a hint of vanilla.
Serving suggestions:
Serve the tart as a dessert or as a sweet brunch dish.
Related Categories
Cooking Method: N/A
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Region: British
Taste: Sweet, Tangy, Creamy, Vanilla, Vanilla-Scented