You know it's summer when the rhubarb is ripe. Here's a delicious way to transform the tart red stalks into a sweet, crowd-pleasing rhubarb dessert.
- 200 gr. flour
- 140 gr. icing sugar
- 160 gr butter at room temperature
- 40 gr. ground almonds
- 2 egg yolks
- 1 vanilla bean
- 1 pinch of salt
- 3 stalks rhubarb, sliced
- 4 soup spoons of sugar
- Cream Filling:
- 3 eggs
- 375 ml. milk
- 75 gr. sugar
- 30 gr. cornstarch
- 1 tsp. vanilla paste or 1 vanilla bean
- 250 ml. water
- 150 gr. sugar
- a squeeze of lemon
Preparation time 15mins
Cooking time 155mins
Adapted from translate.googleusercontent.com
Prepare the dough
In a bowl mix the flour, icing sugar, salt and ground almonds until a uniform mixture. Set aside. Slice Vanilla bean in half longitudinally and scraped with a knife to remove the seeds inside. Set aside.
Mix flour, make a well in the center and add the butter cut into squares with vanilla. Mix the ingredients until blended slightly, and then add the egg yolks, mix until uniform and we smooth dough (should not overwork the dough, just enough to see that they are well integrated ingredients).
Once finished, let stand our ground in the fridge to acquire greater consistency, covered with plastic wrap, for about 30 minutes.
Now that the dough has rested, take it off the refrigerator and crush with the palm of the hand a little before rolling with a rolling pin on a floured work surface, and stretch with the help of a rolling pin to form a circle.
Grease the mold that we will use with either cooking spray or a little butter and then sprinkle with flour.
We put our dough into the mold that we will use, cover the bottom and sides and remove the excess dough. We cover the pan with plastic wrap and introduce it back in the refrigerator for 30 minutes.
Remove from refrigerator and bake in the preheated oven at 350°F for about 20 minutes.
Mix rhubarb slices with sugar, leave it to marinate for about 15 minutes.
Prepare the cream filling
We put in a bowl all ingredients and with the help of a whisk mix everything well until a smooth and uniform mixture.
Transfer to a saucepan and cook over medium heat, stirring, until the dough has thickened. This will take just under 5 minutes.
Then we remove from heat, and we put in a bowl to let cool. We cover our preparation with plastic wrap so that we are not forming a crust.
Put all ingredients in a saucepan and cook until the sugar has dissolved and the consistency is thicker. Set aside.
Assembling the cake and baked
Fill our dough with custard, deposited over the rhubarb and bake for 20 minutes at 400ºF.
Once our tart is ready, cover with syrup to give it a little more shine.
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