Imported from TikTok

Rhubarb Tart with Almond Cream and Flavored Syrup

Name: Rhubarb Tart with Almond Cream and Flavored Syrup
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 8 servings
Cuisine: French
Ingredients: 250 g flour; salt (1 pinch for the shortcrust pastry); 80 g brown sugar (for the shortcrust pastry); 125 g butter (cold, for the shortcrust pastry); 1 whole egg (for the shortcrust pastry); 1 c. à soupe water (or barely more, for the shortcrust pastry); 125 g butter (for the almond cream); 125 g ground almonds (for the almond cream); 80 g brown sugar (for the almond cream); 2 whole eggs (for the almond cream); salt (a little, for the almond cream); poaching syrup (a little to loosen the almond cream; quantity not specified); rhubarb (enough to fill a tart pan; peeled and cut into small pieces); water (for the poaching syrup; equal in quantity to the sugar); sugar (for the poaching syrup; equal in quantity to the water); Sichuan pepper (or vanilla or another flavoring, to taste); green alkanet (a few green flowers for decoration); damask violet (for decoration)

Recipe by @jigme @jigme · TikTok

Imported by roux julien on SeeMeCook

A homemade tart combining sweet shortcrust pastry, almond cream, and pieces of rhubarb poached in a flavored syrup. The reduced syrup is also used to glaze the tart when it comes out of the oven.

8 servings90 minFrench

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Ingredients

250 g flour
salt (1 pinch for the shortcrust pastry)
80 g brown sugar (for the shortcrust pastry)
125 g butter (cold, for the shortcrust pastry)
1 whole egg (for the shortcrust pastry)
1 c. à soupe water (or barely more, for the shortcrust pastry)
125 g butter (for the almond cream)
125 g ground almonds (for the almond cream)
80 g brown sugar (for the almond cream)
2 whole eggs (for the almond cream)
salt (a little, for the almond cream)
poaching syrup (a little to loosen the almond cream; quantity not specified)
rhubarb (enough to fill a tart pan; peeled and cut into small pieces)
water (for the poaching syrup; equal in quantity to the sugar)
sugar (for the poaching syrup; equal in quantity to the water)
Sichuan pepper (or vanilla or another flavoring, to taste)
green alkanet (a few green flowers for decoration)
damask violet (for decoration)

Steps

1
In a food processor, briefly blend the flour, brown sugar, and pinch of salt to combine.
2
Add the cold butter and blend again until the mixture has a sandy texture.
3
Add the whole egg and tablespoon of water. Blend until the dough forms a ball.
4
Place the dough on the work surface and fraisage it once or twice.
5
Refrigerate the dough to let it rest. The duration is not specified.
6
Prepare a syrup by mixing equal parts sugar and water, then add the chosen flavoring. The recipe mentions homemade Sichuan pepper; the quantity of syrup and flavoring is not specified.
7
Wash and peel the rhubarb, then cut the stalks into small pieces.
8
Bring the syrup to a simmer and add the rhubarb pieces.
9
Poach the rhubarb in the simmering syrup, then remove it from the syrup. The poaching time is not specified.
10
Line a tart pan. Roll out the dough, fit it into the pan, and prick the base with a fork. Keep the excess dough to make small shortbread cookies.
11
Mix the 125 g of butter with the 80 g of brown sugar and the 125 g of ground almonds to prepare the almond cream.
12
Add the two whole eggs and a little salt, then mix. Incorporate a little poaching syrup to loosen the cream.
13
Spread the almond cream over the pastry base.
14
Arrange the poached rhubarb pieces on the cream as desired.
15
Bake at 180 °C for 30 to 40 minutes.
16
During baking, reduce a small amount of the poaching syrup.
17
When the tart comes out of the oven, brush it with the reduced syrup to make it glossy.
18
Finish by decorating with a few green alkanet and damask violet flowers.

Notes

The syrup is described as a mixture of equal parts water and sugar, flavored as desired with vanilla, Sichuan pepper, or another flavoring. The exact quantities for the syrup, rhubarb, and floral garnishes are not provided. The dough resting time and poaching time are not specified. The transcript does not specify an oven temperature other than 180 °C.