Recipe Archives->Pies->Rhubarb Tart

Tart of rhubarb with strawberries and cinnamon ice-cream
Servings:  6

2 dl milk (7/8 cup)
2 dl cream (7/8 cup)
4 egg yolks
80 g granulated sugar (2 7/8 oz)
3 tb ground cinnamon

80 g butter (2 7/8 oz)
100 g granulated sugar (3 1/2 oz)
1 egg
1 ds salt
1/2 vanilla bean, scrapped
3 tb whipping cream
1/2 lemon, grated rind
150 g sifted flour (5 1/3 oz)
100 g ground almonds (3 1/2 oz)

400 g rhubarb (7/8 lb)
50 g granulated sugar (1 3/4 oz)
3 tb water
2 dl Heavy cream (7/8 cup)
2 tb Kirsch
1 vanilla bean, slit
4 egg yolks
butter for the flan ring
flour for dusting
3 tb coarse sugar

400 g strawberries (7/8 lb)
100 g granulated sugar (3 1/2 oz)
3 tb water
2 tb Kirsch

Beat egg yolks and sugar until light and lemon-colored. Blend in
cinnamon.  In a saucepan bring milk and cream to a boil; gradually
stir in the hot liquid into the egg mixture. Return to saucepan,
over LOW HEAT beat until it thickens. Let cool. Freeze.

Beat butter and sugar until smooth and creamy. Beat egg and add
salt. Stir into mixture. Add vanilla seeds, cream and grated lemon
rind. Stir in flour and almonds. Rapidly work into a smooth solid
dough. Cover and chill for 1 hour.

Wash and hull the strawberries. Place in a saucepan, add sugar,
kirsch and water, bring to the boil. Liquidize and rub through a
fine sieve.

Wash, trim and skin rhubarb, cut diagonally into slices. Spread
the bottom of a flat pan with sugar and place rhubard on top. Add
water and bring to a quick boil. Let rhubarb cool.

Remove the rhubarb from the liquid with a slotted spoon and transfer
to a bowl. Stir in cream, kirsch, egg yolks, sugar and vanilla
seeds. Blend well.

Heat the oven to 180C (355F).

Butter the flan ring ( 26 cm, 10 1/4 in), dust with flour. Roll
out the dough to a thichness of 3 mm (1/8 in) and line flan ring.
Form a rim around the edge. Prick with a fork, line with aluminium
foil, fill with dry beans and bake blind for 10 minutes. Remove
beans and foil, spread the bottom with the rhubarb mixture. Set in
oven and bake for 15-20 minutes.  Sprinkle with coarse sugar and
continue baking for 10 minutes.  Let cool.

Cut the tart, transfer on plates. Spoon some strawberry sauce on
one side, scoop ice-cream and set on sauce.

Printable version: rhubarb-tart.txt.