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Rhubarb tart
Ingredients
Dough:
- 125 grams of wheat flour
- 60 grams of butter
- 50 grams of caster sugar
- 1 egg's yolk
- pinch of salt
Filling:
- 2,5 cups of rhubarb, sliced
- 1/2 cup of granulated sugar
- 2 Eggs, whisked
- 1/2 c whipping cream
Instructions
- Mix soft butter with sugar about 5 min, add yolk, mix 3 min, add salt and flour, knead till dough is smooth and uniform.
- Refrigerate about 30 min.
- Remove from the fridge, put into tart baking tray and prick with fork.
- Combine eggs with sugar and cream.
- Sprinkle with rhubarb slices, evenly and pour over with eggs & cream mixture.
- Bake about 30 minutes in preheated oven, in 180 C degrees.
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