Tarta z rabarbarem i kremem (Drukuj)
Krucha tarta z kwaskowatym rabarbarem i delikatnym kremem waniliowym - idealny deser na wiosenne popołudnia.
# Składniki:
→ Crust
01 -
1 ½ cups all-purpose flour
02 -
½ cup unsalted butter, softened
03 -
¼ cup powdered sugar
04 -
1 large egg yolk
05 -
2-3 tablespoons cold water
→ Filling
06 -
2 cups rhubarb, chopped
07 -
1 cup granulated sugar
08 -
1 tablespoon cornstarch
09 -
1 teaspoon vanilla extract
10 -
2 large eggs
11 -
1 cup heavy cream
# Kroki wykonania:
01 -
Preheat the oven to 190°C (375°F).
02 -
In a bowl, mix the flour, softened butter, powdered sugar, and egg yolk until the mixture becomes crumbly. Gradually add cold water, one tablespoon at a time, until the dough comes together.
03 -
Press the dough evenly into a 9-inch tart pan and prick the bottom with a fork to prevent bubbling. Bake for 15 minutes, then remove from the oven and let it cool.
04 -
In a saucepan over medium heat, combine rhubarb and ½ cup of sugar. Cook until the rhubarb softens, about 5 minutes. Stir in the cornstarch and remove from heat.
05 -
In a separate bowl, whisk together the remaining sugar, eggs, vanilla extract, and heavy cream until fully combined.
06 -
Pour the rhubarb mixture into the cooled tart crust, then gently pour the custard mixture over the top.
07 -
Bake the assembled tart for 25-30 minutes, or until the custard is set and lightly golden on top.
08 -
Allow the tart to cool completely before slicing and serving.
# Uwagi:
01 -
Serve with whipped cream for added richness, or add a pinch of cinnamon to the filling for extra flavor.