Ingredients for Rhubarb Vanilla Tarte
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How to Make Rhubarb Vanilla Tarte
- **Make the Dough:** In a large bowl, combine 2 1/2 cups all-purpose flour, 1 tsp salt, 1 cup (2 sticks) cold unsalted butter, cut into cubes, and 1/2 cup ice water. Mix until a dough forms. Wrap in cling film and refrigerate for at least 30 minutes.
- **Prepare the Rhubarb:** Wash, peel, and cut 1 lb rhubarb into 1-inch chunks. Sprinkle with 1/2 cup granulated sugar and let stand for 30 minutes to release juices.
- **Cook the Rhubarb:** In a medium saucepan, gently steam the rhubarb over medium heat, stirring occasionally, until tender (about 10-15 minutes). Set aside.
- **Preheat & Prepare the Dish:** Preheat oven to 200°C (400°F). Grease a 25cm pie dish.
- **Roll Out the Dough:** On a lightly floured surface, roll out the chilled dough and carefully transfer it to the pie dish. Patch any cracks gently.
- **Blind Bake the Crust:** Prick the dough with a fork and bake for 10 minutes.
- **Make the Custard:** In a separate bowl, whisk together 2 large eggs, 1/2 cup granulated sugar, 2 tbsp all-purpose flour, 1 cup whole milk, 1 tsp vanilla extract, and a pinch of salt until smooth.
- **Assemble & Bake:** Spread the cooked rhubarb evenly over the pre-baked crust. Pour the custard mixture over the rhubarb. Bake for 25-30 minutes on the lowest rack, or until the custard is set and lightly golden.
- **Cool & Serve:** Let the tarte cool completely before serving. Enjoy it warm or cold with whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
767g
Fat
485g
Carbs
139g
