Rhubarb tart with almond cream
It’s the star of the month of May, the rhubarb! What better than a rhubarb tart with almond cream to eat it?
Rhubarb tart is one of my favorite desert. This rhubarb tart recipe with almond cream is a treat! The combination between the acidity of the rhubarb and the sweetness of the almond is perfect.
How to prepare rhubarb?
For this rhubarb tart with almond cream, I recommend that you choose fresh rhubarb. The rhubarb season is unfortunately very short, as it is only found in May and June. However, it is possible to freeze rhubarb – You will find here an article that explains how to freeze it.
Before using rhubarb, it is important to drain it to reduce its acidity and make it milder in taste.
So start by peeling the rhubarb. Then remove the ends and cut the rhubarb stems into small pieces of about 1 to 2 cm.
Put the rhubarb pieces in a bowl and add 3 tablespoons of sugar. Leave to drain for at least 2 hours. If possible, I advise you to prepare it the night before and let it drain all night.
Recipe of Rhubarb tart with almond cream
For this recipe for rhabarb tart with almond cream, I have chosen an almond pastry type tart dough. Rhubarb usually makes a lot of juice when baked. If you choose a puff pastry for example, it may become soggy and not hold well. The tart dough I have chosen remains firm and you should not have this risk.
Ingredients
For the dough
- 250 g flour
- 60 g icing sugar
- 40 g almond powder
- 130 butter soft
- 1 egg
For the rhubarb
- 750 g rhubarb
- 3 tbsp. of sugar
For the almond cream
- 2 eggs
- 15 cl milk
- 40 g almond powder
- 40 g brown sugar
Instructions
Step 1: the rhubarb
Peel the rhubarb, remove the ends, then cut the rhubarb stems into small pieces of about 1 to 2 cm. Put them in a bowl, add the sugar. Then let the rhubarb drain for two hours or overnight if possible.
Step 2: the dough
In a bowl, mix the flour, sugar and almond powder. Add the soft butter.
IMPORTANT: The butter must be soft but not melted.
Mix until the dough has a sandy consistency. Add the egg. Knead the dough and form a ball.
Put the ball of dough in cling film and place it in the refrigerator for one hour.
Step 3: the tart
Preheat the oven to 175°C.
Roll out the dough with a rolling pin and form a circle of about 30 cm. Place the dough on a buttered or greaseproofed pie tin. Bake the dough for 10 min.
Drain the rhubarb and place the pieces on the dough.
Step 4: the almond cream
Whip the eggs with the sugar in a separate bowl. Then, add the almond powder and the milk.
Pour the almond cream over the rhubarb.
Bake the tart for 30 minutes.
If you liked this recipe, then these other tart recipes will certainly interest you too!
Don’t hesitate to leave me a comment if you have any questions!
Rhubarb tart with almond cream
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Equipment
- 1 tart pan, 26 cm (10 inches)
Ingredients
For the dough
- 250 g flour
- 60 g icing sugar
- 40 g almond powder
- 130 butter soft
- 1 egg
For the rhubarb
- 750 g rhubarb
- 3 tbsp. of sugar
For the almond cream
- 2 eggs
- 15 cl milk
- 40 g almond powder
- 40 g brown sugar
Instructions
For the rhubarb
- Peel the rhubarb, remove the ends, then cut the rhubarb stems into small pieces of about 1 to 2 cm. Put them in a bowl, add the sugar. Then let the rhubarb drain for two hours or overnight if possible.
For the dough
- In a bowl, mix the flour, sugar and almond powder.
- Add the soft butter.
- IMPORTANT: The butter must be soft but not melted.
- Mix until the dough has a sandy consistency.
- Add the egg. Knead the dough and form a ball.
- Put the ball of dough in cling film and place it in the refrigerator for one hour.
For the tart
- Preheat the oven to 175°C.
- Roll out the dough with a rolling pin and form a circle of about 30 cm. Place the dough on a buttered or greaseproofed pie tin. Bake the dough for 10 min.
- Drain the rhubarb and place the pieces on the dough.
For the almond cream
- Whip the eggs with the sugar in a separate bowl. Then, add the almond powder and the milk.
- Pour the almond cream over the rhubarb.
- Bake the tart for 30 minutes.
