Ingredients for 5 servings
- 1 shortcrust pastry
- A little wheat semolina for the base
- 500 g (17.75 oz) rhubarb
- 3 eggs
- 3 tbsp caster sugar
- 3 tbsp heavy cream
- 15 cl (0.6 cup) milk
Recipe: Rhubarb and Cream Tart
Prep
10 min
Cook
40 min
Total
50 min
Servings
5 serv.
A traditional rhubarb tart that is very easy to make.
With its tangy filling and silky cream, this tart perfectly balances the tartness of rhubarb with the sweetness of a light custard. A starred chef's recipe ready in under an hour, perfect for impressing your guests.
Step-by-step directions
1 Preheat the oven to 200 °C (390°F) (gas mark 6-7).
2 Place the shortcrust pastry in the tart tin and sprinkle semolina on the base.
3 Peel the rhubarb and cut it into small pieces, then arrange on your tart. Put all the remaining ingredients in the blender for a few seconds and pour over the rhubarb.
4 Bake your tart for 40 minutes. Remove from the oven and let it cool before serving.
Chef Patrick's Comment
An excellent recipe, surely of professional origin but embodying one of the greatest qualities: simplicity (smiles)!
Frequently asked questions
Can you replace the heavy cream with Greek yogurt?
Yes, but it changes the texture. Greek yogurt works better than regular yogurt for richness. You can also mix half cream, half milk to keep the filling firm. Avoid pure yogurt, too runny.
How long does the rhubarb tart keep?
Three days in the fridge, covered. The egg-based filling holds well. You can freeze the unbaked tart and bake directly from frozen, adding 5 minutes to the time.
Why does my tart release water during baking?
Rhubarb is naturally watery. The semolina on the bottom absorbs moisture by design. Cut rhubarb into even chunks, not too thin. If it still weeps, chill the assembled tart 30 minutes before baking to firm up the rhubarb.
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