Rhubarb Vanilla Tarte

Name: Rhubarb Vanilla Tarte
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 pie
Ingredients: 250 g flour; 1 pinch salt; 125 g butter, softened; 50 g sugar; 2 egg yolks; 1 tablespoon milk; 900 g rhubarb; 80 g sugar (more if your rhubarb is very sour); 2 egg whites; 1 egg; 1 teaspoon ground vanilla; 50 g sugar; 120 g creme fraiche; 80 g low-fat Quark (or sour cream or firm yoghurt); 20 g starch (e.g. potato or corn starch)

Submitted by Lalaloula

"Another gorgeous rhubarb recipe. Its like a custard pie and very yummy! :) Note: Chill time of 30 minutes is not included."

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photo by Artandkitchen

Ready In:: 50mins
Ingredients:: 15
Yields:: 1 pie

ingredients

Dough
250 g flour
1 pinch salt
125 g butter, softened
50 g sugar
2 egg yolks
1 tablespoon milk
Filling
900 g rhubarb
80 g sugar (more if your rhubarb is very sour)
Custard
2 egg whites
1 egg
1 teaspoon ground vanilla
50 g sugar
120 g creme fraiche
80 g low-fat Quark (or sour cream or firm yoghurt)
20 g starch (e.g. potato or corn starch)

directions

For the dough combine all ingredients and knead into a dough. Wrap in cling film and refrigerate for 30 minutes.
Wash, peel (if necessary) and cut rhubarb into chunks. Spinkle with sugar and allow to stand for 30 minutes.
In a pot steam rhubarb stirring frequently until it is tender (taste the filling and if its too sour add more sugar).
Preheat the oven to 200°C/400°F and grease a 25 cm pie dish (a 10 inch should work fine).
On a lightly floured surface roll out dough and transfer to pie dish. If it rips, just pat it back together. Prick with a fork and bake for 10 minutes.
Meanwhile prepare the custard by combining all ingredients until well blended.
Spread rhubarb filling on dough, cover with custard mixture and bake for about 25 minutes on the lowest rack until custard has set.
Serve with whipped cream or vanilla ice-cream or eat plain.

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Reviews

Thanks for posting this wonderful tarte. I'm glad this came out so perfect and I could post you a photo . We all enjoyed it very much and I'm sure we'll be prepare this more times!<br/>It was sweet enought and did not float away by cutting!

Artandkitchen