Ingredients
Scale
- 1/2 cup (100 g) Unsalted Butter, softened
- 1/3 cup (40 g) Confectioners’ Sugar
- 1 large Egg, at room temperature
- 1/3 cup (40 g) Almond Meal
- 1 pinch Salt
- 1 2/3 cups (200 g) All-Purpose Flour
- 1 1/2 cups (375 ml) Whole Milk
- 1/2 teaspoon Vanilla Paste or Extract
- 3 large Egg Yolks, at room temperature
- 3 tablespoons (30 g) Caster Sugar
- 2 tablespoons (20 g) Cornstarch
- 1 lb (500 g) Fresh Rhubarb
- 2 cups (500 ml) Water
- 3/4 cup (150 g) Caster Sugar
- Juice of 1/2 Lemon
- Peels of 1 Lemon
- 1 stick Cinnamon (or 1/2 tsp Ground Cinnamon)
- 6 Star Anise Pods (or 1/2 tsp Ground Star Anise)
Instructions
- Cream together butter and confectioners’ sugar until smooth.
- Mix in the egg and almond meal with salt.
- Gradually incorporate the all-purpose flour until just combined.
- Chill the dough in the fridge for at least an hour.
- Bake the tart shell at 325°F (160°C) for 20-30 minutes until golden.
- Heat milk with vanilla, whisk together egg yolks and sugar, then combine.
- Thicken pastry cream over low heat; cool in the fridge.
- Wash and chop rhubarb, then simmer with water, sugar, lemon juice, and spices.
- Mash rhubarb into a compote and cool.
- Spread pastry cream in tart shell, top with rhubarb compote, and chill.
Notes
Ensure your butter is softened for easier mixing.
Let the custard cool completely before assembly for better texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 50
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
- Cholesterol: 80