Rhubarb Custard Tart

By nichc

Must be prepared the night before.

Ingredients

• Dough:
• 1 stick plus 1 tablespoon cold unsalted butter, cut into small pieces
• 1/3 cup sugar
• 1 large egg, beaten
• 1 to 2 tablespoons cold water
• pinch salt
• 1 3/4 cups all-purpose flour
• Filling:
• 1 1/2 pounds rhubarb, stalks only, trimmed & cut into 1-by-1/2 inch pieces
• 2/3 cup sugar
• 2 teaspoons Pernod, ouzo or anisette
• 1 1/2 teaspoons finely grated orange zest
• 3 large eggs
• 1 large egg yolk
• 3/4 cup heavy cream
• Pinch of salt

Preparation

Step 1

Dough:
In a food processor, combine butter, sugar, egg, 1 tablespoon water & salt. Pulse 2-3 times, until crumbly. Add flour and pulse 1 more time. Turn dough onto a lightly floured work surface and knead lightly until it comes together. Add 1 more tablespoon of water if needed. Cut the dough in half & pat into 2 disks. Wrap the disks & refrigerate at least 1 hour until very firm, freeze 2nd disk for later use.

Filling & Assembly:
In non metal bowl toss rhubarb with 1/3 cup sugar. Cover & refrigerate overnight. Preheat oven to 375 degrees. Let chilled dough soften slightly. On lightly floured work surface, roll out dough to a 14-inch round. Fit the dough into a 10-1/2 inch tart with a removable bottom or fluted porcelain quiche pan; press gently into bottom of pan & up sides without stretching. Prick bottom of tart shell all over with fork & refrigerate 20 mins or until firm.

Line tart shell with foil and fill with pie weights or dried beans. Bake for 10 mins. Remove foil & weights & bake about 5 more minutes or until golden brown. Remove shell from oven & let cool. Increase oven to 400 degrees.

Drain rhubarb in a colander set over a large skillet, press firmly on the rhubarb to extract as much juice as possible. Boil the rhubarb juice over high heat until it is syrupy and reduced to 3 tablespoons (about 5 minutes). Remove skillet from heat, add rhubarb to pan and toss in syrup until coated. Stir in Pernod (or other) & zest. Let the rhubarb cool to room temperature.

In a bowl, whisk eggs with egg yolk, cream, salt & remaining 1/3 cup sugar. Spread rhubarb evenly over tart shell & pour in half the custard over it, let settle and pour on the rest.

Bake tart until rhubarb is tender and custard is golden brown and set (about 30 minutes). Transfer tart to rack and let cool completely. Serve tart at room temp cut in wedges.

Note: Dough can be frozen for up to 1 month.