French Rhubarb Tart
Treat yourself to a delightful culinary experience with this exquisite forced rhubarb tart recipe. Indulge in the perfect balance of tangy rhubarb…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at constantcookbook.com.
Cooking tools:
- Food processor
- Tart pan
- Pie weights
- Rolling pin
- Fine-mesh sieve
- Pastry brush
- Bread knife
- Chef's knife
- Skillet
- Baking dish
- Saucepan
- Oven
- Stove
- Mixing bowl
- Whisk
- Cutting board
- Measuring cup
- Spatula
- Plate
- Parchment paper
- Plastic wrap
Ingredients
- 700g thin forced rhubarb , ends trimmed
- 1 vanilla pod , seeds removed and reserved
- 50g caster sugar
- juice ½ lemon
- 225g plain flour , plus extra for rolling
- 25g ground almonds
- 2 tbsp icing sugar
- 140g cold butter , cubed
- 1 large egg yolk
- 250ml whole milk
- 4 large egg yolks
- 2 tbsp caster sugar
- 1 tbsp cornflour
- 1 tbsp plain flour
- 100ml double cream
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