🥧 A delicious rhubarb tart, a perfect marriage between the acidity of rhubarb and the sweetness of crisp pastry.🌿
30 min
1h
40 min
Preheat oven to 180°C.
Peel and cut the rhubarb into 2 cm sections.
In a bowl, beat the eggs with the sugar until the mixture whitens.
Add the cream and lemon zest to the egg-sugar mixture.
Line a tart tin with the shortcrust pastry and prick the base with a fork.Arrange the rhubarb slices on the tart base.
Gently pour the egg-sugar-cream mixture over the rhubarb.Bake for about 40 minutes, until golden.
Allow to cool before unmolding.
Sprinkle with powdered sugar if desired before serving.
Tip
To prevent the pastry from becoming soggy, lightly dust the tart base with almond powder before adding the rhubarb and the mixture. This will absorb the moisture! 🌰
Spring
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