Description
A bright, tangy dessert that balances tartness of rhubarb with a silky custard and flaky pastry, perfect for family dinners or special occasions.
Ingredients
- 3 cups all-purpose flour plus 1 tbsp
- 2/3 cup unsalted butter, cold and cut into small pieces
- 1 1/2 tbsp sugar
- 1/8 tsp salt
- 1 lb fresh rhubarb, chopped into 1/2–3/4-inch pieces
- 2 tbsp sugar (for the rhubarb)
- 10 oz heavy whipping cream
- 3 egg yolks
- 2 tbsp sugar (for the custard)
- 1/2 tsp vanilla powder or extract
- 3 egg whites (for meringue, optional)
- 1/2 cup sugar plus 1 tbsp (for meringue)
Instructions
- Make the tart shell: Cut the butter into flour, sugar, and salt, then rub to crumbs. Add ice water to form a dough. Roll out to fit tart dish, place in dish, trim, and prick with a fork. Bake at 375°F for 20 minutes.
- Make the custard filling: Whisk heavy cream, sugar, egg yolks, and vanilla until well mixed.
- Fill the tart: Place chopped rhubarb in tart crust and pour custard mixture over it. Sprinkle with sugar.
- Bake the tart: Bake for 45 minutes or until custard is set.
- Cool in the tart pan. Optionally, dust with powdered sugar or a glaze.
- For meringue topping: Beat egg whites until frothy, gradually add sugar until firm peaks form. Top tart with meringue and brown using a kitchen torch or broiler.
- Refrigerate until serving.
Notes
If the meringue is added, it should be done shortly before serving to maintain fluffiness. For best results, mix fresh rhubarb with sugar before adding to the tart to reduce moisture.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American