Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, rhubarb tart. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Rhubarb Tart is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Rhubarb Tart is something that I’ve loved my entire life. They are fine and they look fantastic.
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To get started with this particular recipe, we must first prepare a few components. You can have rhubarb tart using 19 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Rhubarb Tart:
- Prepare INGREDIENTS for 21cm tart
- Take Tart Dough:
- Take 180 g Butter
- Get 95 g Sugar
- Make ready 60 g Egg (about 1 Egg)
- Make ready 40 g Ground Almonds
- Make ready 250 g Flour
- Prepare Filling (Rhubarb Jam)
- Get 250 g Rhubarb
- Take 50 g Sugar
- Take 1 g Vanilla Essence
- Prepare Filling
- Make ready Eggs:
- Make ready 2 Eggs
- Make ready 90 g Sugar
- Get 200 g Cream
- Make ready Ingredients for Exterior:
- Get 1 Egg for egg wash
- Prepare Vanilla Ice Cream
Arrange rhubarb in spokes on top of batter. Cool completely in pan on wire rack. This rhubarb bakewell tart is a fresh take on the classic. A shortcrust pastry shell filled with layers of roasted rhubarb, frangipane and topped with more rhubarb.
Instructions to make Rhubarb Tart:
- Rhubarb Jam:
- Cut the rhubarb into pieces.
- Add the rhubarb pieces and sugar to a medium saucepan. Bring to a boil over medium heat and reduce heat to low. Simmer, covered, stirring occasionally for 30 min or until the fibers are softened.
- Let cool. Set aside until use.
- Tart Dough:
- Preheat oven to 350F.
- Prepare tart dough. Bake following the making method. Bake until edges are lightly golden. (http://www.chez-k.org/classics/rhubarb-tart/)
- In a small bowl, whisk the egg for the egg wash. Brush the egg solution on the surface of the tart.
- Bake another 5 min or until the egg wash is dry.
- Filling & build-up:
- Add the eggs and sugar to a medium saucepan and whisk well.
- Add the cream and whisk well.
- Strain the solution and wrap the top. Keep in your fridge for at least 30 min.
- Spread the rhubarb jam on the tart crust while the tart crust is still hot.
- Pour the egg solution into the tart crust.
- Place the mold on the middle rack of the oven. Bake for 60 min or until the filling is solid. Remove from oven and place on a wire rack.
- Decorate as you like. Our recommendation is to serve it with vanilla ice cream.
For this tart use only thin stalks of vibrant red rhubarb. I choose only young vibrant red stems of rhubarb for this tart, and even better if they are picked just before use. To serve, place a rhubarb tart into the centre of each of four serving plates. Drizzle over the reserved cider sauce. This rhubarb frangipane tart recipe can be made a day ahead, making it an ideal dinner party dessert.
So that’s going to wrap this up for this exceptional food 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 at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
