• Erin Boukall

Chevron Rhubarb Custard Tart

Updated: Jun 20, 2020

Rhubarb and custard have always been one of my favourite flavour combinations. The bright tangy rhubarb pairs so well with the creamy vanilla custard. To me, rhubarb and spring are always synonymous, so what better way to celebrate the season than by making this eye-catching tart.

Vanilla Custard 500ml heavy cream 110g sugar 2 tsp vanilla bean paste (or extract) 9 egg yolks Place the egg yolks in a bowl and whisk. In a medium saucepan, bring the cream, sugar, and vanilla to a boil. Once at a boil, slowly pour the hot cream mixture into the egg yolks while whisking until all of the cream has been combined. This is called “tempering” and will protect the eggs during the final cooking process. Allow the custard mixture to cool to room temperature. Tart Shell (Paté Sucré) (Recipe adapted from one of my absolute favourite cookbooks and bakeries: Duchess Bakeshop) 245g all-purpose flour 75g icing sugar 35g almond flour (you can blitz almonds in a food processor until finely ground) ¼ tsp salt 145g unsalted butter 1 egg 1 tsp vanilla bean paste 3 tsp milk

Add all of the ingredients together (except for the milk) in a food processor and pulse. Add the milk 1 tsp at a time until the dough comes together. Do not over-mix. Turn out onto the counter and bring together into a flat disk. Wrap in saran wrap and chill in the fridge for a minimum of 2 hours, allowing the dough to rest and the gluten to relax. Once chilled, remove from the fridge and preheat oven to 350°F. Roll the dough out on a sheet of parchment paper into a circle wide enough to fit into a 9” tart pan. Invert the tart pan onto the dough, and using the parchment paper, flip they entire thing over to gently place the dough into the pan. Pick up the edges of the dough and press these down into the corner of the pan. This step is very important, because without strengthening the edges of the tart shell, they will shrink and shorten once baked (making for a very shallow tart without much filling). Continue to go around the pan, making sure the corners are sufficiently filled and the edges are thick and even. Trim off the excess dough and place in the freezer for 15 minutes. This step is critical in order to maintain the shape of the tart. Pierce the bottom of the tart with a fork and lay pie weights into the bottom. Blind bake the tart for 15 minutes and allow to cool. Vanilla Braised Rhubarb 3 large stalks of rhubarb, cut into 3 pieces (approx. 6" short stalks) 1 cup sugar 1 cup water ½ cup grenadine (or water) 1 tbsp vanilla extract Place the cut rhubarb stalks in an 8x8 baking pan. Bring the water, optional grenadine (it really improves the colour of the rhubarb), sugar, and vanilla to a boil and pour over the rhubarb. Cover tightly with tin foil, allow to come to room temperature, and put in the fridge overnight to macerate (if you do not have time to allow it to macerate overnight, at least let it cool to room temperature before proceeding to braising it). The next day, place the tray in a 350°F oven for 30 minutes. The rhubarb should have softened very slightly, as it will still need to be firm enough to cut into the desired shapes. Slice off a piece to test for doneness. Allow to cool in the braising liquid, remove rhubarb, and dry on a baking rack. Save the braising liquid, it is nice to add to sparkling water! Assembly Preheat the oven to 250°F. Pour the custard into the cooled blind baked tart shell and bake for 75 minutes (check doneness at 50 min), rotating halfway through. This may seem like a long time, but the tart needs to be baked low and slow in order to properly set and have a smooth and even texture. When you remove it from the oven, it should still jiggle slightly in the centre, but the edges set. While the tart is cooling, slice the rhubarb in half lengthwise down the middle of the stalk (to give you 2 thinner stalks) and then diagonally to create the flat diamond shapes for the chevron pattern. You can also just slice the rhubarb and place these face up in a circular pattern, or if you don't want to be fussy at all, you can simply puree the rhubarb and spread this atop the top. Once the custard has cooled and set, layout the rhubarb slices in your desired pattern. Garnish with edible flowers if you wish and store the tart in the fridge.

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