Karine is French Australian. She has been travelling a lot and fell in love with the South Pacific 10 years ago. She settled a little while in Tahiti before dipping her toe into the Australian water.
This is a very easy and quick recipe. Even the crust is made in a heartbeat. If there is no rhubarb available, you can replace it with Apricots or Pears. It is just as delicious!
Karine’s Rhubarb Tart
|Prep time||20 minutes|
|Cook time||40 minutes|
|Total time||1 hour|
- 1 bunch Rhubarb ((6 to 7 stalks))
- 140g flour
- 60g soft butter
- 110g sugar ((50g for the crust +60g for the filling))
- 3 eggs ((1for the crust +2 for the filling))
- 125g thicken cream ((creme fraiche))
- 1 tablespoon Maizena ((corn flour))
- 1 pinch salt
If you don't have Rhubarb, you can replace it with Apricots or Pears. It is just as delicious!
|Make the Crust|
|Blend 140g flour, 60g soft butter, 50g sugar, 1 egg and a pich of salt. |
Bring together to form a ball.
Grease the mould with butter (suggested mould: 22 cm round loose-bottomed).
Flatten the crust ball into a disc shape and spread it into the mould.
|Prepare the Rhubarb|
|Remove the Rhubarb leaves and wash the stalks. |
Cut it into small cubes.
|Make the filling|
|Blend 60g sugar, 2 eggs, 125g thicken cream (creme fraiche), 1 tablespoon Maizena (corn flour).|
|Pour the filling into the tart. |
Add the Rhubarb cubes.
Heat oven to 210°C and bake for 40 minutes.