Dessert for 8

French Rhubarb Tart

Name: French Rhubarb Tart
Total time: 90 min
Yield: 8 servings
Cuisine: French
Ingredients: 700 g thin forced rhubarb ends trimmed; 1 vanilla pod seeds removed and reserved; 50 g caster sugar; lemon juiced; 225 g plain flour plus extra for rolling; 25 g ground almonds; 2 tbsp icing sugar; 140 g cold butter cubed; 1 egg yolk separated; 250 ml whole milk; 4 egg yolks separated; 2 tbsp caster sugar; 2 tbsp cornflour; 2 tbsp plain flour; 100 ml double cream

A buttery almond pastry holds sweet rhubarb and vanilla custard before baking into a tender French-style tart.

$1.93per serving $

90 minstart to table

8servings

French Vegetarian Budget Desserts Spring

Ingredients

700 g thin forced rhubarb ends trimmed
1 vanilla pod seeds removed and reserved
50 g caster sugar
lemon juiced
225 g plain flour plus extra for rolling
25 g ground almonds
2 tbsp icing sugar
140 g cold butter cubed
1 egg yolk separated
250 ml whole milk
4 egg yolks separated
2 tbsp caster sugar
2 tbsp cornflour
2 tbsp plain flour
100 ml double cream

Steps

Mix the flour, ground almonds, icing sugar, butter, and one egg yolk into a dough, adding water if needed.
Chill the dough for 15 minutes, then roll it on a floured surface and line a 9-inch tart pan.
Heat the oven to 375 F, prick the pastry, and bake it for 15 minutes.
Cook the milk, cream, four egg yolks, two tablespoons caster sugar, cornflour, plain flour, and vanilla seeds in a saucepan until thick.
Toss the rhubarb with 50 grams caster sugar and lemon juice, then arrange it over the pastry.
Spread the custard over the rhubarb and bake the tart at 350 F for 25 minutes, until the custard is set.

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