Chunky Rhubarb Tart
Chunky Rhubarb Tart

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, chunky rhubarb tart. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

The Rhubarb Tart recipe out of our category Rhubarb Pie! Chunky Rhubarb Tart step by step. Cut the rhubarb into pieces and add to a small bowl.

Chunky Rhubarb Tart is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Chunky Rhubarb Tart is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have chunky rhubarb tart using 21 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Chunky Rhubarb Tart:
  1. Get INGREDIENTS for 21cm tart
  2. Take Tart Dough
  3. Prepare 180 g Butter
  4. Take 95 g Sugar
  5. Make ready Egg (about 1 Egg) 60g
  6. Get 40 g Ground Almonds
  7. Prepare 250 g Flour
  8. Make ready Filling (Marinated Rhubarb)
  9. Make ready 250 g Rhubarb
  10. Get 30 g Sugar
  11. Prepare Filling
  12. Take 100 g Eggs (about 2 Eggs)
  13. Get 20 g Egg Yolk (about 1 Egg Yolk)
  14. Take 15 g Cornstarch
  15. Prepare 100 g Icing Sugar
  16. Take 60 g Yogurt
  17. Take 90 g Milk
  18. Take 180 g Cream
  19. Prepare Quantities for Exterior
  20. Prepare 1 Egg for egg wash
  21. Prepare Graham Cookie Crumbs (or cake crumbs)

Here is how you achieve it. Combine all ingredients in medium saucepan. Cook over high heat until mixture comes to a boil. Remove from the heat; stir in lemon zest and nutmeg.

Steps to make Chunky Rhubarb Tart:
  1. Operation Time / 30min Oven Temperature / 350F Baking Time / 20 min + 40 min
  2. Marinated Rhubarb
  3. Cut the rhubarb into pieces and add to a small bowl.
  4. Add the sugar to marinate. Keep in the fridge overnight.
  5. Tart Dough (http://www.chez-k.org/basics/tart-dough-pate-sucre/)
  6. Preheat oven to 350F.
  7. Prepare tart dough. Bake following the making method. Bake until edges are lightly golden.
  8. In a small bowl, whisk the egg for the egg wash. Brush the egg solution on the surface of the tart.
  9. Bake another 5 min or until the egg wash is dry.
  10. Filling & build-up
  11. Add the rhubarb to a strainer to drain the water. Set aside until use.
  12. Sift the cornstarch and icing sugar into a medium mixing bowl. Set aside until use.
  13. Add the eggs and egg yolk to a medium saucepan and whisk well.
  14. Add the cornstarch mixture to the egg solution and whisk well.
  15. Add the yogurt and whisk well.
  16. Add the milk and cream and whisk well.
  17. Strain the solution and wrap the top. Keep in your fridge for at least 30 min.
  18. Spread the graham cookie crumbs (quantities for exterior) on the tart crust evenly.
  19. Place the rhubarb pieces on top.
  20. Carefully pour the egg solution into the tart crust.
  21. Place the mold on the middle rack of the oven. Bake for 40 min or until the filling is solid. Remove from oven and place on a wire rack.

Serve warm or chilled over pound cake or ice cream. This pie is definitely a winner!. Thin slices of tart, seasonal rhubarb top a sweet almond frangipane filling, nestled into a buttery shortbread crust. Remove the pan from the heat and stir in the vanilla extract. Place water,rhubarb, apples, and sugar in a large saucepan.

So that is going to wrap it up for this exceptional food chunky rhubarb tart recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!