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
one 11-inch tart
For the short crust
All purpose flour, I like King Arthur
Rhubarb and custard filling
1 to 1 1/2 pounds
fresh rhubarb, peeled and chopped
cane sugar for the custard
cane sugar to toss with the chopped rhubarb
1 1/2 cups
organic heavy cream
In This Recipe
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.