Custard tart with rhubarb and strawberry compote for 6 For the pie dough : a subtle alliance between the creamy sweetness of the custard and the bracing acidity of the compote. This starred Chef recipe emphasizes balanced flavors with an almond-enriched pastry, custard topped with red fruits and a whisky note that enhances the rhubarb. An elegant dessert that rewards patience with its melting texture.
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Ingredients

  • 7 oz (200 g) of flour
  • 1.75 oz (50 g) of whole wheat flour
  • 3.5 oz (100 g) of butter
  • 1 egg
  • 1.75 oz (50 g) of powdered sugar
  • 1 pinch of salt
  • 1.1 oz (30 g) of almond powder
For the rhubarb compote:
  • 7 oz (200 g) of rhubarb
  • 3.5 oz (100 g) of sugar
  • 1 tbsp of whisky
For the custard:
  • 2.1 cups (50 cl) of skimmed milk
  • 0.8 cup (20 cl) of semi-skimmed milk
  • 1 tbsp of vanilla extract
  • 3 eggs
  • 3.5 oz (100 g) of sugar
  • 1.75 oz (50 g) of cornstarch
  • a few strawberries