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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
Makes one 11-inch tart
For the short crust
- 2 cups All purpose flour, I like King Arthur
- 2 tablespoons cane sugar
- 1/2 teaspoon salt
- 1/2 teaspoon lemon peel
- 1 cup unsalted butter
- 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
- 2 large eggs
- 1 1/2 cups organic heavy cream
- 2 teaspoons vanilla extract
- 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.
- 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.
- This recipe was entered in the contest for Your Best Tart