Author Notes
I first had this tart at a colleague's house 20 years ago. They were from Nice, France, and his wife made this tart when rhubarb was in season. I was blown away at how simple her technique was; no processing of the rhubarb like other rhubarb desserts I had eaten in the past. The custard is light and creamy. I never got the recipe, but worked on recreating it over the next few years. I found using less is more; the recipe uses very little sugar, and good quality heavy cream is essential. It is a hit at gatherings, or as a birthday dessert, and is a staple in our home when rhubarb is abundant. —Indusgirl
Ingredients
- For the short crust
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2 cups
All purpose flour, I like King Arthur
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2 tablespoons
cane sugar
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1/2 teaspoon
salt
-
1/2 teaspoon
lemon peel
-
1 cup
unsalted butter
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2 tablespoons
water
-
1 teaspoon
vanilla extract
- Rhubarb and custard filling
-
1 to 1 1/2 pounds
fresh rhubarb, peeled and chopped
-
1/3 cup
cane sugar for the custard
-
1 tablespoon
cane sugar to toss with the chopped rhubarb
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2
large eggs
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1 1/2 cups
organic heavy cream
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2 teaspoons
vanilla extract
Directions
-
For the short crust: Add all of the ingredients to a food processor fitted with the metal blade. Pulse to a cornmeal consistency. Gather into a ball using plastic wrap. Rest 30 minutes. Then press into an 11 inch tart pan. Place the tart pan in the freezer for 30 minutes.
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Preheat the oven to 375 degrees Fahrenheit. Dust the rhubarb with 1 Tablespoon of cane sugar. Remove the tart pan from the freezer and add the rhubarb evenly to the pan. Beat the eggs, 1/3 cup of cane sugar, and stir in the cream. Pour the custard over the rhubarb. Cook 30-40 minutes until the custard is set. It is best served at room temperature.
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