Rhubarb Vanilla Tart | How to make Rhubarb Vanilla Tart

By Bhavita Singh  |  19th Jun 2016  |  
4.0 from 1 review Rate It!
  • Rhubarb Vanilla Tart, How to make Rhubarb Vanilla Tart
Rhubarb Vanilla Tartby Bhavita Singh
  • Prep Time

    20

    mins
  • Cook Time

    90

    mins
  • Serves

    4

    People

2

1





Video for key ingredients

  • Homemade Short Crust Pastry

About Rhubarb Vanilla Tart Recipe

A French inspired tart filled with luscious vanilla pastry cream and topped with rhubarb though it can be topped with berries or any seasonal fresh fruit you like.

Rhubarb Vanilla Tart, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Rhubarb Vanilla Tart is just mouth-watering. This amazing recipe is provided by Bhavita Singh. Be it kids or adults, no one can resist this delicious dish. How to make Rhubarb Vanilla Tart is a question which arises in people's mind quite often. So, this simple step by step Rhubarb Vanilla Tart recipe by Bhavita Singh. Rhubarb Vanilla Tart can even be tried by beginners. A few secret ingredients in Rhubarb Vanilla Tart just makes it the way it is served in restaurants. Rhubarb Vanilla Tart can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Rhubarb Vanilla Tart.

Rhubarb Vanilla Tart

Ingredients to make Rhubarb Vanilla Tart

  • For the pastry (tart) All Purpose Flour/ Maida- 200 grams + more for dusting
  • Unsalted Butter- 100 grams (cut into small cubes and chilled)
  • Sugar- 50 grams
  • Eggs- 2
  • Cold water (only if required)
  • For Vanilla Pastry Cream- Milk- 1 cup
  • Egg yolks- 3 (large)
  • sugar- 3 tbsp
  • Cornflour/cornstarch- 2 tbsp
  • Unsalted butter- 2 tbsp
  • 1 vanilla bean, remove seeds (don’t discard the bean or the seeds, reserve both)
  • Fruit topping Rhubarb- 200 gm Sugar- 2 tbsp Lemon juice- 3tbsp Water- 150 ml (can use fresh berries, other fruit instead of rhubarb)

How to make Rhubarb Vanilla Tart

  1. Put flour in a medium to large bowl. Add the chilled butter and with the tips of your fingers rub the butter into the flour, till it resembles coarse sand (you don’t want the butter to be totally melted).
  2. Add the egg(s) and bring the dough together to form a ball (you can add a splash of cold water if it’s still too dry, I didn’t need to add any water). Don’t knead the dough too much; you don’t want the pastry to be tough.
  3. With as little handling and kneading as possible. Flatten the pastry into a disk; wrap in cling film and stick it in the fridge to chill for 30 minutes (more if the dough has not firmed up).
  4. To check if the dough is ready, press it lightly with your fingertips, it should leave an imprint but shouldn’t sink into the dough easily.
  5. Very lightly grease an 8 inch tart tin (with a removable bottom). You could use smaller tart tins or rectangular/square ones. Take the pastry out of the fridge and on a lightly floured surface knead it just a little to bring it together.
  6. Roll out the dough on a lightly floured surface roughly 3 mm thickness. Carefully lift the rolled out pastry and gently press it into the bottom and up the sides of the tart tin.
  7. Trim the edges and patch any cracks with the remaining dough. Place the crust in the fridge to chill for 20 minutes. Preheat the oven to 200C. Using a fork prick all over the bottom of the crust, then place baking paper on top of the crust
  8. fill it with baking weights or beans or rice (to prevent the crust from rising). Bake in the oven for 15 minutes, after that remove the baking paper and the baking weights.
  9. Put the crust back in the oven for another 5 minutes or until it is a light golden brown colour. Cool the tart shell completely before filling.
  10. If using berries or other fresh fruit for the topping, skip this step. If using rhubarb, cut it into pieces such that fits your tart tin and is roughly the same size in width.
  11. In a saucepan/frying pan add the sugar, lemon juice, vanilla bean (without the seeds) and water. Heat on a med-low flame till the sugar dissolves, then add the rhubarb and simmer for five minutes.
  12. Remove from the heat and let cool, you can leave the rhubarb in the liquid overnight too. Once cool, remove rhubarb pieces from the liquid and put the liquid back on heat to reduce till it becomes syrupy and slightly sticky.
  13. Cut the butter into pieces and put it in a heatproof bowl, place a strainer over the bowl and keep aside. Whisk together the cornflour, egg yolks and sugar in a bowl. Keep aside
  14. In a saucepan add milk and vanilla seeds and heat it to just below a simmer. Take it off the heat and slowly add the milk to the egg mixture, whisking constantly.
  15. Pour everything back into the saucepan and put it on low heat until quite thick and glossy (about 2-3 minutes). Make sure you whisk it constantly (you can also alternate between a spatula to make sure it’s not sticking in the corner.
  16. Immediately press it through the strainer (in the bowl and strainer kept ready earlier). Mix it in with the butter and cover with plastic wrap, making sure the plastic wrap is directly over the surface (so no skin forms on the pastry cream)
  17. Cool the pastry cream to room temperature, and then chill in the refrigerator.
  18. o assemble- make sure the tart shell is cool and the pastry cream chilled. Fill the tart base with the pastry cream, add the rhubarb pieces and brush with the syrup. Keep the tart refrigerated

My Tip:

The tart base can be made and stored for two days. Keep covered and refrigerated in an air tight container or wrapped in plastic wrap. The pastry cream can also be made and kept refrigerated for 2-3 days. While making the pastry cream, keep everything ready before you begin so you avoid scrambling for things and in turn avoid scrambling the eggs in the custard. You can top the tart with fresh berries or any fruit you like and skip cooking the rhubarb.

Reviews for Rhubarb Vanilla Tart (1)

Maithili Thangkhiewa year ago

Amazing recipe.
Reply