Rhubarb Vanilla Tart | How to make Rhubarb Vanilla Tart
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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.
Ingredients to make Rhubarb Vanilla Tart
- For the pastry (tart) / Maida- 200 grams + more for dusting
- Unsalted - 100 grams (cut into small cubes and chilled)
- - 50 grams
- - 2
- Cold (only if required)
- For Vanilla Pastry - Milk- 1 cup
- yolks- 3 (large)
- - 3 tbsp
- /cornstarch- 2 tbsp
- Unsalted - 2 tbsp
- 1 vanilla bean, remove seeds (don’t discard the bean or the seeds, reserve both)
- Fruit topping Rhubarb- 200 gm - 2 tbsp Lemon juice- 3tbsp Water- 150 ml (can use fresh berries, other fruit instead of rhubarb)
How to make Rhubarb Vanilla Tart
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.