Chunky Rhubarb Tart
Chunky Rhubarb Tart

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, chunky rhubarb tart. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chunky Rhubarb Tart is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Chunky Rhubarb Tart is something which I have loved my entire life.

The Rhubarb Tart recipe out of our category Rhubarb Pie! Chunky Rhubarb Tart step by step. Cut the rhubarb into pieces and add to a small bowl.

To get started with this recipe, we have to first prepare a few ingredients. 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. Take Tart Dough
  3. Take Butter
  4. Make ready Sugar
  5. Take Egg (about 1 Egg) 60g
  6. Make ready Ground Almonds
  7. Make ready Flour
  8. Make ready Filling (Marinated Rhubarb)
  9. Get Rhubarb
  10. Take Sugar
  11. Take Filling
  12. Prepare Eggs (about 2 Eggs)
  13. Make ready Egg Yolk (about 1 Egg Yolk)
  14. Prepare Cornstarch
  15. Take Icing Sugar
  16. Prepare Yogurt
  17. Prepare Milk
  18. Take Cream
  19. Prepare Quantities for Exterior
  20. Take Egg for egg wash
  21. Prepare Graham Cookie Crumbs (or cake crumbs)

We liked ours tart, but you can adjust the sugar to your taste and depending on the tartness of your apples. Mix flour, salt and powdered sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolks and process briefly to blend.

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.

Rhubarb tart is one of those very homely and traditional Irish and British tarts and pies. It is sweet but sour and the rhubarb provides an attractive reddish and greenish dual colour. Like a lot of us over here, I was introduced to this tart by my grandmother who is an avid cook and a grower of rhubarb, where it takes up a vast section of her. Cover the tart with the remaining pastry, seal the edges and puncture several times with a fork. Remove from the heat; stir in lemon zest and nutmeg.

So that’s going to wrap this up for this special food chunky rhubarb tart recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!