Description
A lovely spring dessert featuring a tangy filling of rhubarb and a buttery crust, perfect for contrasting sweet and tart flavors.
Ingredients
Scale
- 3 cups all-purpose flour plus 1 Tbsp, as needed
- 2/3 cup unsalted butter
- 1 1/2 Tbsp sugar
- 1/8 tsp salt
- 1 lb fresh rhubarb, chopped
- 2 Tbsp sugar
- 10 oz heavy whipping cream
- 3 egg yolks
- 2 Tbsp sugar
- 1/2 tsp vanilla powder or extract
- 3 egg whites
- 1/2 cup sugar plus 1 Tbsp, as needed
Instructions
- Make the tart shell by cutting the butter into the flour, sugar, and salt until crumbly. Add ice water to form a dough, roll out, and place in tart dish. Bake at 375°F (190°C) for 20 minutes.
- Whisk cream, 2 Tbsp sugar, egg yolks, and vanilla until mixed.
- Fill the baked tart shell with chopped rhubarb, then pour the custard mixture over the rhubarb. Sprinkle with sugar.
- Bake the tart for 45 minutes until custard is set. Allow it to cool in the tart pan.
- Dust with powdered sugar before serving, if desired.
- For meringue, beat egg whites until frothy, gradually adding sugar until stiff peaks form. Top tart with meringue and brown using a kitchen torch or broiler.
- Refrigerate until serving.
Notes
Keep everything cold for a flakier crust. Use blind-baking to avoid a soggy bottom. Chop the rhubarb into uniform pieces for even cooking.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 30g
- Sodium: 80mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 185mg