Description: A delightful, tangy-sweet Rhubarb Dream Tart featuring a flaky crust, a creamy custard filling, and the vibrant flavor of fresh rhubarb. This recipe is perfect for showcasing the season’s best rhubarb and offers a comforting, satisfying dessert for any occasion.
Ingredients:
- 500g fresh rhubarb, peeled and chopped into 1-inch pieces
- 200g granulated sugar, divided (100g for macerating rhubarb, 100g for custard)
- 1 pre-made pie crust (pâte brisée or sablée), or homemade recipe of your choice
- 2 large eggs
- 200ml heavy cream
- 50g almond flour (optional, for lining the crust)
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Preparation:
Step 1: Prepare the Rhubarb:
Place the chopped rhubarb in a medium-sized bowl. Sprinkle 100g of the granulated sugar over the rhubarb. Gently toss to coat the rhubarb evenly with the sugar. Allow the rhubarb to macerate for at least one hour. This process draws out the excess moisture from the rhubarb, preventing a soggy tart, and infuses it with sweetness. As it sits, you’ll notice the rhubarb releasing its juices. Stir occasionally to ensure even maceration.
Step 2: Prepare the Pie Crust:
Preheat your oven to 350°F (180°C). Ensure your oven rack is positioned in the center for even baking. If using a pre-made pie crust, gently unroll it and place it in a 9-inch tart pan with a removable bottom. Press the crust firmly against the bottom and sides of the pan, trimming any excess dough from the edges. Use a fork to prick the bottom of the crust all over; this will prevent the crust from puffing up during baking.
Step 3: Add Almond Flour (Optional):
If you’re using almond flour, sprinkle it evenly over the bottom of the prepared pie crust. The almond flour acts as a barrier, absorbing the rhubarb’s juices and helping to maintain a crisp crust.
Step 4: Prepare the Custard Filling:
In a mixing bowl, crack the two large eggs. Add the remaining 100g of granulated sugar to the eggs. Using an electric mixer or a whisk, beat the eggs and sugar together until the mixture becomes pale, light, and slightly thickened. This usually takes about 3-5 minutes. The sugar should be fully dissolved, and the mixture should have a smooth, ribbon-like consistency when the whisk is lifted.
Step 5: Finish Custard Filling:
Gradually pour in the heavy cream while continuing to whisk or mix at low speed. Add the vanilla extract to the mixture. Whisk or mix until the custard filling is well combined and smooth. Be careful not to over-mix the custard; over-mixing can lead to a tough custard after baking.
Step 6: Assemble the Tart:
After the rhubarb has macerated for at least one hour, gently drain it using a colander. Discard or reserve the rhubarb juice; it can be used in sauces or drinks. Arrange the drained rhubarb pieces evenly over the bottom of the pie crust.
Step 7: Pour the Custard and Bake:
Carefully pour the prepared custard filling over the rhubarb pieces in the crust, ensuring that the rhubarb is evenly covered. Place the tart pan in the preheated oven and bake for approximately 35-40 minutes, or until the custard is set and lightly golden on top.
Step 8: Cool and Serve:
Once the tart is baked, remove it from the oven and let it cool on a wire rack for at least 30 minutes before removing the tart ring. This allows the custard to fully set. Before serving, dust the tart with powdered sugar if desired.
Why You Will Love This Recipe:
This Rhubarb Dream Tart is a symphony of flavors and textures that will tantalize your taste buds. The tartness of the rhubarb is perfectly balanced by the sweetness of the custard, creating a harmonious blend that isn’t overly sugary. The creamy custard filling, infused with vanilla, provides a luxurious counterpoint to the slightly chewy, slightly softened rhubarb.
The pre-made pie crust offers a convenient option for busy bakers without sacrificing the essential flaky foundation of a good tart. However, using a homemade crust takes this recipe to another level of indulgence, adding a buttery, melt-in-your-mouth texture that complements the filling perfectly. The optional addition of almond flour not only enhances the flavor but also prevents the crust from becoming soggy, ensuring that every slice is perfectly crisp.
This recipe is not only delicious but also visually stunning. The vibrant pink and red rhubarb pieces nestled in the creamy custard make for a beautiful presentation, perfect for impressing guests or simply enjoying as a special treat for yourself. The Rhubarb Dream Tart is a celebration of simplicity, highlighting the natural beauty and flavor of fresh rhubarb in a way that is both comforting and sophisticated.
Serving Suggestions:
- Serve the Rhubarb Dream Tart slightly warm or at room temperature.
- Pair it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- A sprinkle of chopped pistachios or toasted almonds adds a delightful crunch and nutty flavor.
- Accompany the tart with a cup of herbal tea or a glass of chilled white wine for a complete dessert experience.
- For a breakfast or brunch option, serve a slice of the tart with a side of Greek yogurt and a drizzle of honey.
Tips:
- For the best flavor, use fresh, firm rhubarb stalks.
- Macerating the rhubarb is crucial for removing excess moisture and preventing a soggy tart.
- If using a homemade pie crust, chill the dough for at least 30 minutes before rolling it out to prevent shrinkage.
- To prevent the edges of the crust from browning too quickly, cover them with foil during the last 15 minutes of baking.
- Allow the tart to cool completely before serving to ensure that the custard is fully set and the flavors have melded together.
- Experiment with different flavor combinations by adding a pinch of cinnamon, ginger, or orange zest to the custard filling.
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 15 minutes (including maceration time)
Nutritional Information: (per serving, approximate)
- Calories: 350
- Protein: 6g
- Sodium: 200mg
Conclusion:
The Rhubarb Dream Tart is a delightful celebration of seasonal flavors, offering a perfect balance of tartness and sweetness in every bite. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guaranteed to impress. The creamy custard, the flaky crust, and the vibrant rhubarb come together to create a dessert that is both comforting and sophisticated. So, gather your ingredients, preheat your oven, and get ready to indulge in a slice of pure rhubarb bliss. Enjoy!
Questions and Answers:
Question 1: Can I use frozen rhubarb for this recipe?
Answer: While fresh rhubarb is ideal, you can use frozen rhubarb if fresh is unavailable. Thaw the frozen rhubarb completely and drain off any excess liquid before using it in the recipe. Be aware that frozen rhubarb may be softer than fresh rhubarb, so the texture of the finished tart may be slightly different.
Question 2: Can I make this tart ahead of time?
Answer: Yes, the Rhubarb Dream Tart can be made a day ahead of time. Store it covered in the refrigerator. Allow it to come to room temperature for about 30 minutes before serving for the best flavor. Be aware that the crust may soften slightly if stored for an extended period.
Question 3: Can I use a different type of crust?
Answer: Absolutely! While the recipe calls for a pâte brisée or sablée crust, you can use any type of pie crust you prefer, such as a graham cracker crust or a gluten-free crust. Just ensure that the crust is pre-baked or partially baked before adding the rhubarb and custard filling.
Question 4: What can I do with the leftover rhubarb juice from macerating?
Answer: The leftover rhubarb juice is packed with flavor and can be used in various ways. You can reduce it down in a saucepan to create a rhubarb syrup, which can be used to flavor cocktails, sodas, or drizzled over pancakes or waffles. You can also add the juice to smoothies or use it as a base for a rhubarb compote.
Question 5: Can I add any spices to the custard filling?
Answer: Certainly! Feel free to experiment with adding spices to the custard filling to enhance the flavor of the tart. A pinch of ground cinnamon, ginger, or nutmeg can add warmth and depth to the flavor. You can also add a few drops of almond extract or lemon zest for a brighter, more citrusy flavor. Adjust the amount of spices to suit your taste preferences.
