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Rhubarb Custard Tart

Ingredients

PASTRY

2 2⁄3 cups (650 mL) all-purpose flour
1⁄4 cup (60 mL) sugar
1⁄2 tsp (2 mL) salt 1 cup (250 mL) cold butter, cubed
2 tsp (10 mL) white vinegar
1⁄2 cup (125 mL) ice cold water

RHUBARB

8 oz (250 g) rhubarb
1⁄2 cup (125 mL) sugar
2 tbsp (30 mL) water

CUSTARD

1 cup (250 mL) light brown sugar
1⁄2 cup (125 mL) butter, melted
1⁄2 cup (125 mL) whipping cream
2 large eggs
3 tbsp (45 mL) flour
1 tsp (5 mL) vanilla extract

Directions

  1. Combine flour, sugar, salt and butter in a food processor. Pulse until the butter is pea-sized. Transfer mixture into a bowl. Gradually stir in vinegar and water, mixing until dough holds together in a ball. You may need to add a little less or more water.
  2. Flatten dough into a disc and divide in half. Wrap in plastic wrap and chill for 30 minutes. Reserve 1 portion of dough for Lemon Cheese Tart (recipe follows).
  3. Preheat oven to 300°F (150°F).
  4. Cut rhubarb into 2-inch (5-cm) pieces and place into a metal baking pan. Sprinkle with sugar, and add water. Cover with foil and bake until tender, about 30 minutes. Remove from oven and cool completely.
  5. Increase oven temperature to 400°F (200°C).
  6. Greas ea 12-cup muffin tin. Roll out pastry on a well-floured surface to 1⁄4-inch (5-mm) thickness. Cut out twelve 4-inch (10-cm) rounds. Dough may need to be re-rolled. Press each dough round into muffin tin. Prick bottom of tarts with fork. Chill in freezer for 30 minutes.
  7. Drain juices from rhubarb into a small pot, reserving rhubarb. Reduce juices over high heat, until syrupy, about 2 minutes. Chop rhubarb into 1⁄2-inch (1-cm) pieces and reserve.
  8. Bake pastry for 12 to 15 minutes or until pale gold. Reprick with a fork after 5 minutes.
  9. Combine all custard ingredients in a bowl and whisk together or combine together with an immersion blender.
  10. Reduce oven heat to 350°F (180°C).
  11. Spoon the chopped rhubarb into each tart shell. Pour custard over the rhubarb, leaving a 1⁄4-inch (5-mm) space from the top. Bake for 15 to 17 minutes, or until tart is set. Cool for 1 hour on a wire rack. Drizzle with rhubarb syrup before serving.
Makes 12 tarts

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