How to Make Quick Chunky Rhubarb Tart

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chunky rhubarb tart. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Chunky Rhubarb Tart is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Chunky Rhubarb Tart is something that I’ve loved my entire life. They’re nice and they look wonderful.

Spread the graham cookie crumbs (quantities for exterior) on the tart crust evenly. Place the rhubarb pieces on top. Carefully pour the egg solution into the tart crust. Place the mold on the middle rack of the oven.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook chunky rhubarb tart using 21 ingredients and 21 steps. Here is how you can achieve it.

The ingredients needed to make Chunky Rhubarb Tart:

1. Make ready INGREDIENTS for 21cm tart
2. Get Tart Dough
3. Take 180 g Butter
4. Make ready 95 g Sugar
5. Take Egg (about 1 Egg) 60g
6. Get 40 g Ground Almonds
7. Prepare 250 g Flour
8. Make ready Filling (Marinated Rhubarb)
9. Take 250 g Rhubarb
10. Prepare 30 g Sugar
11. Get Filling
12. Get 100 g Eggs (about 2 Eggs)
13. Prepare 20 g Egg Yolk (about 1 Egg Yolk)
14. Get 15 g Cornstarch
15. Get 100 g Icing Sugar
16. Make ready 60 g Yogurt
17. Get 90 g Milk
18. Take 180 g Cream
19. Prepare Quantities for Exterior
20. Get 1 Egg for egg wash
21. Make ready Graham Cookie Crumbs (or cake crumbs)

Fold edges of crust over filling, ruffling decoratively. Heat oil in a medium saucepan over medium heat. Remove from heat, and add wine and raisins. Remove from the heat; stir in lemon zest and nutmeg.

Steps to make Chunky Rhubarb Tart:

1. Operation Time / 30min Oven Temperature / 350F Baking Time / 20 min + 40 min
2. Marinated Rhubarb
3. Cut the rhubarb into pieces and add to a small bowl.
4. Add the sugar to marinate. Keep in the fridge overnight.
5. Tart Dough (http://www.chez-k.org/basics/tart-dough-pate-sucre/)
6. Preheat oven to 350F.
7. Prepare tart dough. Bake following the making method. Bake until edges are lightly golden.
8. In a small bowl, whisk the egg for the egg wash. Brush the egg solution on the surface of the tart.
9. Bake another 5 min or until the egg wash is dry.
10. Filling & build-up
11. Add the rhubarb to a strainer to drain the water. Set aside until use.
12. Sift the cornstarch and icing sugar into a medium mixing bowl. Set aside until use.
13. Add the eggs and egg yolk to a medium saucepan and whisk well.
14. Add the cornstarch mixture to the egg solution and whisk well.
15. Add the yogurt and whisk well.
16. Add the milk and cream and whisk well.
17. Strain the solution and wrap the top. Keep in your fridge for at least 30 min.
18. Spread the graham cookie crumbs (quantities for exterior) on the tart crust evenly.
19. Place the rhubarb pieces on top.
20. Carefully pour the egg solution into the tart crust.
21. Place the mold on the middle rack of the oven. Bake for 40 min or until the filling is solid. Remove from oven and place on a wire rack.

Remove from heat, and add wine and raisins. Remove from the heat; stir in lemon zest and nutmeg. Serve warm or chilled over pound cake or ice cream. Directions In a large saucepan over medium-high heat, combine rhubarb, sugar, and salt. Mix the ingredients for the crumble together rubbing them together with your fingertips until you are left with chunky crumbs.

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