Hi, I’m Joana. Today, I will show you a way to prepare chunky rhubarb tart recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chunky Rhubarb Tart Recipe
Chunky Rhubarb Tart is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Chunky Rhubarb Tart is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook chunky rhubarb tart using 21 ingredients and 21 steps. Here is how you cook it.
The ingredients needed to make Chunky Rhubarb Tart:
- Prepare INGREDIENTS for 21cm tart
- Prepare Tart Dough
- Make ready 180 g Butter
- Prepare 95 g Sugar
- Prepare Egg (about 1 Egg) 60g
- Make ready 40 g Ground Almonds
- Make ready 250 g Flour
- Prepare Filling (Marinated Rhubarb)
- Make ready 250 g Rhubarb
- Take 30 g Sugar
- Prepare Filling
- Make ready 100 g Eggs (about 2 Eggs)
- Get 20 g Egg Yolk (about 1 Egg Yolk)
- Prepare 15 g Cornstarch
- Make ready 100 g Icing Sugar
- Make ready 60 g Yogurt
- Prepare 90 g Milk
- Take 180 g Cream
- Make ready Quantities for Exterior
- Prepare 1 Egg for egg wash
- Take Graham Cookie Cbs (or cake cbs)
Steps to make Chunky Rhubarb Tart:
- Operation Time / 30min Oven Temperature / 350F Baking Time / 20 min + 40 min
- Marinated Rhubarb
- Cut the rhubarb into pieces and add to a small bowl.
- Add the sugar to marinate. Keep in the fridge overnight.
- Tart Dough (http://www.chez-k.org/basics/tart-dough-pate-sucre/)
- Preheat oven to 350F.
- Prepare tart dough. Bake following the making method. Bake until edges are lightly golden.
- In a small bowl, whisk the egg for the egg wash. Brush the egg solution on the surface of the tart.
- Bake another 5 min or until the egg wash is dry.
- Filling & build-up
- Add the rhubarb to a strainer to drain the water. Set aside until use.
- Sift the cornstarch and icing sugar into a medium mixing bowl. Set aside until use.
- Add the eggs and egg yolk to a medium saucepan and whisk well.
- Add the cornstarch mixture to the egg solution and whisk well.
- Add the yogurt and whisk well.
- Add the milk and cream and whisk well.
- Strain the solution and wrap the top. Keep in your fridge for at least 30 min.
- Spread the graham cookie cbs (quantities for exterior) on the tart crust evenly.
- Place the rhubarb pieces on top.
- Carefully pour the egg solution into the tart crust.
- 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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