Rhubarb Tart
Ingredients for 10 slices:
Shortcrust pastry:
220 g flour
30 g powdered sugar
110 g cold butter, cubed
1 egg
A pinch of salt
2 tablespoons cold water
Custard filling:
200 g milk
100 g heavy cream
50 g sugar
3 egg yolks
2 tablespoons cornstarch
2 tablespoons butter
Rhubarb purée:
450 g rhubarb
70 g sugar
1.5 tablespoons cornstarch
2 tablespoons water
Italian meringue:
225 g sugar
60 g water
85 g egg whites
30 g freeze-dried strawberry powder
Preparation:
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Prepare the shortcrust pastry: In a food processor, mix the flour, powdered sugar, butter, and salt until the texture resembles fine crumbs. Add the egg and cold water, mixing until a dough forms. Transfer the dough to a floured surface, knead briefly by hand, flatten into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
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Make the rhubarb purée: Chop the rhubarb and place it in a saucepan with the sugar. Simmer over medium heat until the rhubarb breaks down. In a separate bowl, mix the cornstarch with water, then stir into the rhubarb. Cook until thick and glossy. Let it cool completely.
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Make the custard: In a saucepan, gently heat the milk, cream, and sugar over medium-low heat. In a bowl, whisk the egg yolks with cornstarch. Gradually add a little hot milk to temper the yolks, then pour the mixture back into the saucepan. Stir constantly over low heat until thickened. Remove from heat, stir in the butter until melted, and let cool.
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Bake the tart shell: Preheat the oven to 200°C. Lightly grease a 20 cm tart tin. Roll out the chilled dough on a floured surface to fit the tin with edges overlapping slightly. Press into the tin, prick the base with a fork, and chill for another 20 minutes. Cover with baking paper, fill with baking weights or dried beans, and bake for 10 minutes. Remove the weights and bake for another 5–7 minutes. Let cool.
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Assemble the tart: Spread the cooled custard over the tart base and smooth it out. Top with the rhubarb purée and refrigerate to let the layers set.
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Make the meringue: Begin whipping the egg whites in a large bowl on medium speed. Meanwhile, combine sugar, water, and strawberry powder in a saucepan and bring to a boil. When the syrup reaches 110°C, increase the mixer speed to high and whip the whites until stiff peaks form. When the syrup reaches 118°C, remove from heat and pour it in a thin stream down the side of the mixing bowl into the egg whites while mixing. Reduce speed and whip for another 5 minutes until glossy and cool.
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Finish the tart: Spoon the meringue over the tart, spread it casually, and torch the top with a kitchen blowtorch until golden.
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