Rhubarb Vanilla Tarte
Delight your senses with this Rhubarb Vanilla Tarte, a stunning dessert that balances tangy-sweet rhubarb and luxuriously smooth vanilla custard on a golden, buttery shortcrust pastry. This recipe combines classic French pastry techniques with a modern twist, featuring fresh rhubarb caramelized to perfection atop a velvety custard infused with real vanilla bean. With its visually striking presentation and elegant flavor profile, it’s the perfect centerpiece for spring celebrations, afternoon teas, or any gathering. Simple yet sophisticated, this tarte is a delectable showcase of seasonal ingredients and timeless baking techniques.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 125 g Unsalted butter (cold, cubed)
- 50 g Granulated sugar
- 1 large Egg yolk
- 2 tbsp Cold water
- 500 g Rhubarb stalks
- 75 g Granulated sugar (for rhubarb)
- 250 ml Whole milk
- 100 ml Heavy cream
- 1 Vanilla bean (split and seeds scraped)
- 3 large Eggs
- 75 g Granulated sugar (for custard)
- 2 tbsp Cornstarch
Instructions
1. Prepare the shortcrust pastry: In a large mixing bowl, combine the flour and granulated sugar. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
2. Add the egg yolk and cold water, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
3. Preheat your oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Line the pan with the dough, trimming any excess, and prick the base with a fork.
4. Line the dough with parchment paper and fill it with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the crust is lightly golden. Set aside to cool.
5. Prepare the rhubarb: Trim and cut the rhubarb stalks into 1-inch pieces. Toss with 75g granulated sugar and set aside for 15 minutes to release juices.
6. Prepare the vanilla custard: In a medium saucepan, heat the milk, heavy cream, vanilla bean seeds, and pod over medium heat until it just begins to simmer. Remove from heat and let steep for 10 minutes. Discard the vanilla pod.
7. In a separate bowl, whisk together the eggs, 75g granulated sugar, and cornstarch. Gradually add the warm milk mixture into the egg mixture while whisking constantly to temper the eggs.
8. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens. Remove from heat and let it cool slightly.
9. Assemble the tarte: Pour the vanilla custard into the baked tart shell and spread evenly. Arrange the sugared rhubarb pieces decoratively on top of the custard.
10. Bake the tarte at 190°C (375°F) for 25-30 minutes, or until the rhubarb is tender and slightly caramelized. Let cool to room temperature before serving.
Nutrition Facts
Calories |
3565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1140 mg | 380% | |
| Sodium | 409 mg | 18% | |
| Total Carbohydrate | 451.9 g | 164% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 220.1 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 891 mg | 69% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2407 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
