Rhubarb Tart

Hello, hello,

This week I came across some rhubarb! I couldn't resist! I love rhubarb tart.

But be warned, I hate sour tarts, so I promise you that my tart is indulgent and not sour at all!

I didn't have much time this weekend and above all, I'll admit it, I really couldn't be bothered to make my own pastry this time.

So for once, I'm sharing a quick recipe using a store-bought pastry... But which will be, I assure you, very indulgent nonetheless.

Ingredients:

- 1 shortcrust pastry of 30 cm

- 400gr of rhubarb

- 150gr of rhubarb purée

- 40gr of almond butter or 2 eggs

- 250gr of heavy cream

- 100gr of sugar

- 1 tsp of ground cinnamon

- A little icing sugar

For this recipe I used a 28 cm tart tin. This tin is great!

Start by spraying the tin with a non-stick release spray.

Unwrap your shortcrust pastry, remove the baking paper and place it in the centre of the tart tin.

Fit the pastry into the tin, press it firmly against the edges and prick the pastry using a mini pastry docker.

Then add 150gr of rhubarb purée. Here I used the organic rhubarb purée from Alnatura. I love this rhubarb purée. And I find it adds a nice little something to this tart.

But if you don't have it on hand, you can add 150gr of fresh rhubarb and that will work just as well.

Preheat your oven to 180°C, fan setting.

Now, let's prepare the custard filling.

Pour into a jug 250gr of heavy cream, 100gr of sugar and 40gr of almond butter.

If you wish, you can replace the almond butter with 2 eggs... But the almond butter gives this tart such a unique flavour and above all it softens the acidity of the rhubarb.

Add 1 tsp of ground cinnamon, then blend the mixture using an immersion blender so that the almond butter is fully dissolved.

Wash the rhubarb, then cut 400gr of rhubarb into diamond shapes about 2-3 cm long. It is not necessary to peel the rhubarb.

Pour the filling over the tart and spread it out evenly.

Then I arranged my pieces of rhubarb — you can of course cut smaller pieces and arrange them on the tart however you like.

Bake your tart in the preheated oven for 40 to 45 minutes.

After 40 minutes of baking, your tart will be cooked but the cream will still be slightly liquid. This is normal — it will set as it cools. Leave the tart in its tin until it has cooled down. Let the tart cool in the tin on a wire rack.

Once the tart is fully cooled and no longer liquid, you can remove it from the tin.

Decorate the edge of the tart by placing a small plate upside down in the centre, and dust with icing sugar.

And the tart is ready!

Let it cool completely before enjoying.

The preparation of this tart takes between 10 and 20 minutes (depending on how you choose to arrange the rhubarb pieces) and the baking time is 40-45 minutes.

Happy Sunday, sweet tooths!

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.