:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Jm1ki-XU3zoGOavliiSb/1537c4136b54710e749962b4479fd6.png "Best Creamy Rhubarb Pastry Tart Ever")
Best Creamy Rhubarb Pastry Tart Ever
Experience the unique sweet and sour twist of a Rhubarb Tart. This tart combines the tangy taste of fresh rhubarb with the sweetness of a creamy, luscious filling. It's perfect for any celebration or as a special treat for your family.
Ingredients
- 11⁄2 cups all-purpose flour
- 1⁄2 Cup crystal sugar
- 1⁄2 teaspoon salt
- 9 tbls unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 2 tbls cold water
- 3 cups chopped fresh rhubarb
- 3⁄4 Cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 0.6 Cup heavy cream
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Directions
For the crust, mix the flour, sugar, and salt in a large bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg yolk and cold water; mix until dough forms a ball. Flatten the dough ball into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat your oven to 375 degrees F (190 degrees C). Press the chilled dough into a 9-inch tart pan.
In a medium bowl, toss together the rhubarb, ¾ cup sugar, and vanilla extract until the rhubarb is coated. Spread this mixture evenly over the tart shell.
In a separate bowl, whisk together the eggs and cream. Pour this over the rhubarb mixture in the tart shell.
Bake the tart in the preheated oven for 35 to 40 minutes, or until the filling is set and lightly browned on top.
Let it cool before slicing and presenting this deliciously unique tart to your eagerly awaiting guests.
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