Chunky Rhubarb Tart
Chunky Rhubarb Tart

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chunky rhubarb tart. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chunky Rhubarb Tart is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Chunky Rhubarb Tart is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can have chunky rhubarb tart using 21 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to make Chunky Rhubarb Tart:
  1. Take INGREDIENTS for 21cm tart
  2. Prepare Tart Dough
  3. Take 180 g Butter
  4. Get 95 g Sugar
  5. Prepare Egg (about 1 Egg) 60g
  6. Get 40 g Ground Almonds
  7. Get 250 g Flour
  8. Make ready Filling (Marinated Rhubarb)
  9. Take 250 g Rhubarb
  10. Make ready 30 g Sugar
  11. Prepare Filling
  12. Prepare 100 g Eggs (about 2 Eggs)
  13. Make ready 20 g Egg Yolk (about 1 Egg Yolk)
  14. Make ready 15 g Cornstarch
  15. Make ready 100 g Icing Sugar
  16. Prepare 60 g Yogurt
  17. Prepare 90 g Milk
  18. Get 180 g Cream
  19. Prepare Quantities for Exterior
  20. Prepare 1 Egg for egg wash
  21. Get Graham Cookie Crumbs (or cake crumbs)
Instructions to make Chunky Rhubarb Tart:
  1. Operation Time / 30min Oven Temperature / 350F Baking Time / 20 min + 40 min
  2. Marinated Rhubarb
  3. Cut the rhubarb into pieces and add to a small bowl.
  4. Add the sugar to marinate. Keep in the fridge overnight.
  5. Tart Dough (http://www.chez-k.org/basics/tart-dough-pate-sucre/)
  6. Preheat oven to 350F.
  7. Prepare tart dough. Bake following the making method. Bake until edges are lightly golden.
  8. In a small bowl, whisk the egg for the egg wash. Brush the egg solution on the surface of the tart.
  9. Bake another 5 min or until the egg wash is dry.
  10. Filling & build-up
  11. Add the rhubarb to a strainer to drain the water. Set aside until use.
  12. Sift the cornstarch and icing sugar into a medium mixing bowl. Set aside until use.
  13. Add the eggs and egg yolk to a medium saucepan and whisk well.
  14. Add the cornstarch mixture to the egg solution and whisk well.
  15. Add the yogurt and whisk well.
  16. Add the milk and cream and whisk well.
  17. Strain the solution and wrap the top. Keep in your fridge for at least 30 min.
  18. Spread the graham cookie crumbs (quantities for exterior) on the tart crust evenly.
  19. Place the rhubarb pieces on top.
  20. Carefully pour the egg solution into the tart crust.
  21. Place the mold on the middle rack of the oven. Bake for 40 min or until the filling is solid. Remove from oven and place on a wire rack.

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