Tart with rhubarb.

Tart with rhubarb.

Tart with rhubarb.

When will the season of fresh rhubarb, be sure to prepare this dessert in which the pink rhubarb perfectly with the golden foundation. Tart with rhubarb.

What attracts the British, the French and other Europeans in the stalks of rhubarb, in addition to a beautiful painting?

Tart with rhubarb.

First of all, unusual for vegetable flavor - tart and sweet and sour, like green apples.

Cooks quickly appreciated the "multitasking" rhubarb - of which you can cook a variety of dishes: salads, sauces, preserves, jams, candied fruits, smoothies, pies, bread and even wine.

Rare in the plant world and the kitchen of scarlet and pink rhubarb makes a welcome ingredient in high cuisine. It is added to delicious salads, drinks and desserts.

We will need these ingredients:

For the cake base:

• 300 g dough.

For the custard:

• 3 egg yolks;
• 50 g of finely crystalline sugar;
• a pinch of salt;
• 1 tbsp. l. starch;
• 250 ml milk;
• 1 vanilla pod (flatten);
• 2 tbsp. l. whipping cream;
• 25 g butter.

For the rhubarb filling:

• 500 g of fresh pink rhubarb (washed and prepared);
• 100 g of finely crystalline sugar;
• 3 tbsp. l. krasnosmorodinovogo jelly (heated to a liquid state);
• fatty cream supply.


• Silicone molds for tarte diameter of 20.5 cm;
• baking paper;
• Dry beans;
• baking tray.

Cooking method:

1. To prepare the recipe, preheat the oven to 200 ° C. Then roll out the dough into the reservoir (5 mm thick) and lay out the dough for tarte form. It is necessary to carefully press down the dough on the bottom and walls of the mold. After pridavlivaniya dough cut from the top just enough to remain above the edge of the rim shape dough into 1 cm.

Now, for 20 minutes in the fridge. Form rearrange on a baking sheet, cover with pastry baking paper and sprinkle in dry beans. Bake 10 minutes "blind" method. The paper with the beans, remove, put the cake in the oven for approximately 10 minutes to become the basis of gold. Cool and cut off the excess top of the cake.

2 egg yolks with the sugar, salt and starch whisk. Boil the milk with the vanilla bean in a saucepan. Take out a pod of fluid, cut in half lengthwise with the tip of a knife and reload the seeds into the milk. Continuing to whisk egg yolk cream, pour a thin stream of hot milk.

Molochnoyaichnuyu pour the mixture into a saucepan, over medium heat and warm up the place, stirring, until thick cream. Then remove from heat, add butter and cream. Cream strain into a clean container and tighten with cling film, the crust was not formed on it. Cool.

3. Preheat oven to 200 ° C. Spoon the cold cream on the cooled cake and carefully smooth out. Rhubarb cut into neat slices 2 cm. On dry with paper towels, then pieces of rhubarb roll in sahare.Srezami lay up on the cream in a thick layer. Tart bake 35-40 minutes, until rhubarb is tender. From the oven, remove and let cool completely. Put in a dish product.

4. Apply the brush on the cooking liquid krasnosmorodinovoe rhubarb jelly, in order to make a thick shiny glaze. Serve with cream for 2 hours.

About the dish:

For 6-8 people:
Preparation time: 30 minutes + cooling
Cooking time: 1 hour 10 minutes
Oven temperature: 200 "C

Tart with rhubarb.

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One Response to “Tart with rhubarb.”

  1. […] Dessert — a fragrant, natural, healthy and easy to prepare. Healthy desserts. And most importantly, this dessert is easy to make at home from the fact that there are currently at hand. Very useful, very tasty, and most importantly easy to prepare! […]

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