Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, rhubarb tart. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Rhubarb Tart is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Rhubarb Tart is something which I have loved my entire life.
The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. The rhubarb tart is good, but more work than my favourite rhubarb custard pie recipe.
To get started with this particular recipe, we must first prepare a few components. You can cook rhubarb tart using 19 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Rhubarb Tart:
- Prepare INGREDIENTS for 21cm tart
- Prepare Tart Dough:
- Get 180 g Butter
- Prepare 95 g Sugar
- Get 60 g Egg (about 1 Egg)
- Prepare 40 g Ground Almonds
- Prepare 250 g Flour
- Take Filling (Rhubarb Jam)
- Take 250 g Rhubarb
- Take 50 g Sugar
- Take 1 g Vanilla Essence
- Take Filling
- Get Eggs:
- Prepare 2 Eggs
- Make ready 90 g Sugar
- Take 200 g Cream
- Prepare Ingredients for Exterior:
- Get 1 Egg for egg wash
- Get Vanilla Ice Cream
When this lovely double-crust pie emerges from the oven, it's golden outside and sweet and luscious inside. It's especially nice with a scoop of vanilla ice cream. Rhubarb tart is one of those very homely and traditional Irish and British tarts and pies. It is sweet but sour and the rhubarb provides an attractive reddish and greenish dual colour.
Instructions to make Rhubarb Tart:
- Rhubarb Jam:
- Cut the rhubarb into pieces.
- Add the rhubarb pieces and sugar to a medium saucepan. Bring to a boil over medium heat and reduce heat to low. Simmer, covered, stirring occasionally for 30 min or until the fibers are softened.
- Let cool. Set aside until use.
- Tart Dough:
- Preheat oven to 350F.
- Prepare tart dough. Bake following the making method. Bake until edges are lightly golden. (http://www.chez-k.org/classics/rhubarb-tart/)
- In a small bowl, whisk the egg for the egg wash. Brush the egg solution on the surface of the tart.
- Bake another 5 min or until the egg wash is dry.
- Filling & build-up:
- Add the eggs and sugar to a medium saucepan and whisk well.
- Add the cream and whisk well.
- Strain the solution and wrap the top. Keep in your fridge for at least 30 min.
- Spread the rhubarb jam on the tart crust while the tart crust is still hot.
- Pour the egg solution into the tart crust.
- Place the mold on the middle rack of the oven. Bake for 60 min or until the filling is solid. Remove from oven and place on a wire rack.
- Decorate as you like. Our recommendation is to serve it with vanilla ice cream.
Like a lot of us over here, I was introduced to this tart by my grandmother who is an avid cook and a grower of rhubarb, where it takes up a vast section of her. The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. If using spring rhubarb, arrange it in the pastry case (shell) and sprinkle with the demerara (turbinado) sugar. Spread rhubarb in an even layer in the bottom of the crust.
So that’s going to wrap it up for this special food rhubarb tart recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
