Description
Indulge in the perfect blend of tangy rhubarb and creamy custard with this delicious tart. The buttery crust complements the sweet and slightly tart filling for a delightful dessert.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
3 cups rhubarb, chopped
1 cup granulated sugar
3 large eggs
1/2 cup heavy cream
1/4 cup all-purpose flour
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (180°C).
In a food processor, pulse together flour, butter, sugar, and salt until the mixture resembles coarse crumbs.
Press the mixture into a 9-inch tart pan to form the crust.
Bake the crust for 15 minutes or until lightly golden.
In a bowl, mix rhubarb and sugar, then let it sit for 15 minutes.
In another bowl, whisk together eggs, cream, flour, and vanilla extract.
Fold the rhubarb mixture into the egg mixture.
Pour the filling into the baked crust.
Bake for 30 minutes or until the custard is set.
Let the tart cool before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes