Rhubarb and Pastry Cream Tart
A rustic tart that smells like spring and nostalgia.
- Prep time: 25 minutes
- Cook time: 50 minutes
Rhubarb, this funny tangy stalk that divides family tables, finds its most beautiful expression here. Between the sweetness of the egg custard and the sharp acidity of rhubarb, this tart plays with contrasts with incredible talent. A dessert that awakens the taste buds and recalls childhood snacks of yesteryear.
Ingredients
-
butter
melted -
eggs
-
flour
-
nutmeg
-
pre-baked tart crust
-
rhubarb
-
salt
Recipe steps
Prepare the filling
In a large bowl, mix the rhubarb cut into pieces, sugar, flour, nutmeg, and a pinch of salt. Let rest for a few minutes so the rhubarb releases some juice.
Fill the tart
Pour the rhubarb mixture into your pre-baked pastry shell. Distribute the pieces evenly for uniform cooking.
Add the eggs and butter
Pour the beaten eggs over the rhubarb, then drizzle with melted butter. Make sure all the rhubarb pieces are well coated.
Bake
Preheat the oven to 200°C. Bake the tart for 50 minutes. Protect the pastry edges with aluminum foil if they brown too quickly. The filling should be set and lightly golden.
Tips and variations
- To soften the acidity of rhubarb, you can add some chopped strawberries to the filling.
- A hint of fresh grated ginger pairs divinely with rhubarb and nutmeg.
- Serve warm with a scoop of vanilla ice cream or a dollop of thick fresh cream.
Anti-waste tips
Don’t throw away rhubarb leaves! Even though they’re not edible, they make excellent compost for your garden.
Rhubarb scraps can be transformed into instant jam: cook them with a little sugar and lemon for 15 minutes.
Overripe or slightly wilted rhubarb is perfect for this tart, it will be even more tender when cooked.
