Rhubarb Tart Recipe and Baking Tips

For the tart shell:

• ½ cup plus 2 tablespoons confectioners’ sugar
• 8 tablespoons unsalted butter, softened, plus more to butter the tart ring
• 2 tablespoons ice-cold water
• 1 large egg
• 1½ cups all-purpose flour, plus more for dusting
• ⅓ cup plus 1 tablespoon cornstarch
• ½ teaspoon kosher salt

For the pastry cream:

• 2¼ cups whole milk
• ⅔ cup granulated sugar
• 9 large egg yolks
• ⅓ cup cornstarch
• 8 tablespoons (1 stick) unsalted butter, softened and cubed

For the compote:

• ½ pound fresh rhubarb stalks, trimmed and cubed
• ½ pound strawberries, cored and halved
• ⅔ cup sugar
• 1 tablespoon lemon juice

Note: The total time does not include 2 hours and 15 minutes of inactive time.

Make the tart shell:

1. 1

   In the bowl of a food processor, pulse together the confectioners’ sugar, butter, water, egg, flour, cornstarch, and salt until the mixture resembles a coarse meal, about 1 minute.

2. 2

   On a lightly floured surface, turn out the dough, lightly coat it in flour, and finish kneading by hand, about 2 minutes.

3. 3

   Flatten the dough into a disc, cover it in plastic wrap, and refrigerate for 30–45 minutes.

4. 4

   Liberally flour the work surface and a rolling pin.

5. 5

   Unwrap the dough and transfer it to the floured work surface.

6. 6

   Roll the dough out into a rectangle about an ⅛-inch thick. (Make sure to work fast, so the dough doesn’t get too warm.)

7. 7

   Place the dough rectangle on a baking sheet and loosely cover it with plastic wrap. Refrigerate for 30 minutes. (If you feel your dough is still cold and easy to work with, proceed directly to the next step without chilling the dough sheet).

8. 8

   Remove the dough from the refrigerator and slide the dough sheet onto a work surface. Using the tart ring of an 8-inch tart pan with a removable bottom as a guide, cut a circle from the center of the dough sheet that is 1 inch wider than the outside of the ring so that the dough round will be big enough to come up the sides of the ring.

9. 9

   Form the tart dough into a tart shape in the tart ring. First, butter the inside of the tart ring. Line a baking pan with parchment paper, and place the tart ring at the center of the pan.

10. 10

    Place the dough round on top of the ring. Push down gently with your fingers and press the dough along the inside of the ring, making sure to get into the inside edges. Don’t press too hard. Ensure the tart shell has an even thickness so that it bakes evenly. Use a paring knife to trim the excess dough hanging over the edge of the ring. Return the shell to the refrigerator to chill for about 30 minutes.

11. 11

    While the tart shell chills, place a rack in the center of the oven and preheat the oven temperature to 350 degrees Fahrenheit.

12. 12

    Blind-bake the tart shell. Line the shell with parchment paper or a large coffee filter to cover the dough’s surface completely. Press the parchment entirely to the side of the tart dough.

13. 13

    Fill the parchment paper with enough rice or dried beans to hold down as weights. Bake the tart on the center rack for 15–20 minutes, until it’s a light, golden, sandy color, and you don’t see any wet spots.

14. 14

    Remove the parchment paper and weights. Bake the tart shell on the center rack for 8 minutes.

15. 15

    Rotate the pan 180 degrees and bake for 8 more minutes or until the tart shell is a light golden brown.

16. 16

    Unmold the tart shell while still warm. Let the tart shell cool completely at room temperature on a wire rack.

Make the pastry cream:

1. 1

   In a large pot over medium heat, bring the milk and half of the sugar to a boil, slowly stirring to prevent the mixture from burning on the bottom of the pot.

2. 2

   In a large bowl, immediately whisk together the other half of the sugar with the egg yolks. A vigorous whisk will prevent the yolks from “burning” on contact with the sugar.

3. 3

   Stir in the cornstarch until smooth, then slowly whisk in a ½ cup of the warm milk and sugar mixture, stirring until evenly combined.

4. 4

   While stirring, pour the egg mixture back into the pot of milk.

5. 5

   On low to medium heat, while stirring constantly, heat the mixture until it noticeably thickens. It takes about 3 minutes or so to thicken and 2 minutes more, once thickened, to cook out the raw taste of cornstarch. The cream will continue to thicken as it cools, so remove it from the heat before too much of the water evaporates.

6. 6

   Look for the foam on the top of the custard to start disappearing, which is a sign that the custard is almost ready.

7. 7

   Remove the custard from the heat and allow it to cool to room temperature, whisking occasionally.

8. 8

   Add in the cubed butter and whisk until evenly combined. Good pastry cream is rich and smooth, with a pale yellow color and a glossy, velvety texture.

9. 9

   Strain the pastry cream through a fine-mesh sieve to help remove any lumps.

10. 10

    Cover it with plastic wrap pressed up against the surface of the pastry cream to prevent skin from forming, and refrigerate for up to 3 days.

Make the compote:

1. 1

   In a medium saucepan over medium heat, combine the rhubarb, strawberries, and sugar.

2. 2

   Stew the mixture until the rhubarb softens and the liquid thickens, about 5–10 minutes.

3. 3

   Add the lemon juice and stir to incorporate. Turn off the heat.

4. 4

   Set the compote aside to cool completely or store it in an airtight container in the refrigerator for up to 2 weeks.

Assemble the tart:

1. 1

   Place the tart shell on a cake stand or cardboard cake circle.

2. 2

   Transfer the chilled pastry cream to a piping bag.

3. 3

   Pipe the pastry cream in an even spiral pattern over the tart base until covered.

4. 4

   Spoon the chilled compote over the pastry cream in an even layer. Take care not to mix the compote with the pastry cream.

5. 5

   Transfer the tart to the fridge for 30 minutes to set.

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