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 is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of French cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Rhubarb Vanilla Tart at your home. Rhubarb Vanilla Tart by Bhavita Singh will help you to prepare the perfect Rhubarb Vanilla Tart at your home. You don't need any extra effort or time to prepare this. It just needs 20 minute for the preparation and 90 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious 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.