Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup cold butter, cubed
- 1 egg yolk
- 1 to 2 tablespoons cold water
- 2 cups whole milk
- ¾ cup sugar
- 4 egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 cups rhubarb, chopped
- 1 cup sugar (for compote)
- 2 tablespoons lemon juice
- Zest of orange (optional)
Instructions
- Mix flour, powdered sugar, and salt in a bowl.
- Cut in cold butter until it resembles sandy crumbs.
- Add egg yolk and enough cold water to bring the dough together.
- Press the dough into a tart pan, making the sides even.
- Chill the crust for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Line the crust with parchment, fill with pie weights, and bake until edges set.
- Remove weights and bake until the bottom is dry.
- Warm the milk with some sugar and salt until steaming.
- Whisk egg yolks, remaining sugar, and cornstarch until smooth.
- Slowly pour warm milk into the yolk mixture while whisking.
- Return mixture to the pot and whisk on medium heat until thickened.
- Remove from heat, stir in butter and vanilla.
- Cover with plastic wrap and chill.
- Chop rhubarb and combine in a saucepan with sugar and lemon juice.
- Cook over medium heat, stirring until thick and spoonable.
- Cool completely before assembling the tart.
- Spread chilled pastry cream into the cooled tart shell.
- Spoon the cooled rhubarb compote over the pastry cream.
- Chill before serving for clean slices.
Notes
This tart can be made ahead of time. It’s best served chilled, and can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg