How to Prepare Perfect Geometric rhubarb tart with vanilla custard and shortbread crust
Geometric rhubarb tart with vanilla custard and shortbread crust.
Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, geometric rhubarb tart with vanilla custard and shortbread crust. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Geometric rhubarb tart with vanilla custard and shortbread crust is one of the most popular of recent trending foods in the world. It's appreciated by millions every day. It is simple, it is fast, it tastes yummy. They're nice and they look wonderful. Geometric rhubarb tart with vanilla custard and shortbread crust is something that I've loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook geometric rhubarb tart with vanilla custard and shortbread crust using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Geometric rhubarb tart with vanilla custard and shortbread crust:
- {Prepare of Crust.
- {Get 130 g (1 cup) of all-purpose flour.
- {Take 1/8 tsp of salt.
- {Make ready 35 g (1/3 cup) of confectioners sugar.
- {Get 1/2 cup (1 stick) of cold unsalted butter, cut into small chunks.
- {Prepare of Custard.
- {Get 1 pint (450 g) of cream.
- {Prepare 70 g of sugar.
- {Prepare of Vanilla.
- {Get 6 (135 g) of egg yolks.
- {Get of Rhubarb.
- {Make ready 5 stalks of Rhubarb cut at 120 degree angle.
- {Take 175 g of sugar.
- {Make ready of Juice of 2 oranges.
Instructions to make Geometric rhubarb tart with vanilla custard and shortbread crust:
- Shortbread Crust: Butter a 9 inch tart pan. Preheat oven to 375F..
- Whisk dry ingredients and add the butter using a food processor or a pastry cutter. Combine until crumbly. Pour into tart case and press into sides. Prick bottom with fork. Cover with parchment paper and baking beans and freeze for 30 min..
- Put the rhubarb in one layer in a roasting pan. Mix sugar and juice and pour over..
- Bake rhubarb and crust together 13 min and set on wire rack to cool. Blend leftover pastry with an egg and brush on the bottom to seal. Bake again for 5 min and cool again..
- Custard: combine cream and sugar and heat until almost boiling. Remove from heat and add vanilla..
- Beat the eggs yolks in a mixing bowl. Strain hot cream through a sieve into the egg yolks, whisking constantly until combined.
- Place tart in oven. Strain the custard mixture into the tart case and bake for 20–30 minutes, or until just set with a slight wobble in the middle. Remove and cool completely. Arrange rhubarb on top decoratively..
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