Rhubarb Tart

True Confession: I do not Love rhubarb

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Three Days of Experimentation Packed with Epic Fails

Rhubarb Tart Recipe

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Rhubarb and Custard Tart

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Roll dough out to a circle, about a 1/8th of an inch thick.
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Spread cooled pastry cream over the circle, leaving room on the edges.
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Cut rhubarb into thin slices and arrange in a tight circle over pastry cream.
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Fold edges of dough over, sprinkle with sugar and bake at 400 degrees for 20 minutes, or until golden brown.

Recipe Notes

Michel LeBorgne’s Tart Dough

Pastry Cream (Creme Patissiere)

Poached Rhubarb

Written by

My earliest attempt at cookery began with the filleting of my sister's goldfish at age 2 and cooking my pet rabbits by age 7. Life has been downhill ever since.

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