John Myers
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Rhubarb Cream Brulee Tart
The perfect rhubarb cream brulee tart recipe with a picture and simple step-by-step instructions.
dough
- 200 g Flour
- 70 g Powdered sugar
- 1 Egg
- 75 g Cold butter
- 1 pinch Salt
- 1 tbsp Lemon zest
Covering and casting
- 2 Rods Rhubarb
- 200 ml Cream
- 100 ml Milk
- 2 tbsp Strength
- 6 Egg yolks
- 2 tbsp Sugar
- 1 Tonka bean, the abrasion
Otherwise
- Raw cane sugar
dough
- Mix the flour with the powdered sugar and a pinch of salt in a bowl, make a hollow in the middle and slide the egg into it. Spread the cold butter in flakes around the edge and add the lemon zest. Now quickly work everything with your hands into a smooth, supple dough, wrap it in cling film and let it rest in the refrigerator for about 1 hour.
Covering and casting
- Peel the rhubarb and cut into pieces to taste. Put the cream with the sugar and the tonka beans in a saucepan and bring to the boil. In the meantime, stir the milk with the starch until smooth and when the cream is boiling, stir in the starch and simmer for about 1 minute. Let cool for a few minutes and then gradually stir in the 6 egg yolks well.
Completion and finish
- Take the dough out of the refrigerator and roll it out thinly between two sheets of foil and then place it in the tart pan and adjust the shape a little with your fingers. Spread the rhubarb sticks on the dough and pour the topping on top. Bake the tart in the oven preheated to 180 degrees for about 40 minutes and then let it cool down well.
- To serve, remove the tart from the mold, cut it into pieces and arrange on plates. Sprinkle each piece with a little raw cane sugar and burn to a nice crust with the Bunsen burner. Always burn the tart just before eating, something should be left over and only be eaten later, then burn off again for serving.
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