Esta torta de ruibarbo é uma celebração da primavera, combinando o sabor ácido e vibrante do ruibarbo com um creme de baunilha doce e sedoso, tudo numa base de massa amanteigada e estaladiça. É a sobremesa perfeita para um almoço de domingo em família ou um lanche especial, servida simples ou com uma bola de gelado de baunilha.

Ingredientes

  • Massa:
  • 125 gramas de farinha de trigo
  • 60 gramas de manteiga
  • 50 gramas de açúcar refinado
  • 1 gema de ovo
  • pitada de sal
  • O Recheio:
  • 2,5 xícaras de ruibarbo fatiado
  • 1/2 xícara de açúcar granulado
  • 2 ovos, levados
  • 1/2 c de creme de leite

Preparação

  1. Misture a manteiga macia com o açúcar cerca de 5 min, adicione a gema, misture 3 min, adicione sal e farinha, amassar até a massa ficar lisa e uniforme.
  2. Refrigerar cerca de 30 min.
  3. Retire da geladeira, coloque em assadeira e pique com garfo.
  4. Combine os ovos com açúcar e creme.
  5. Polvilhe com fatias de ruibarbo, uniformemente e despeje com ovos e mistura de creme.
  6. Asse por cerca de 30 minutos em forno pré-aquecido, em 180 graus.

Ready to bake a timeless classic? The English recipe is just below.

Rhubarb Custard Tart

There are few pairings as perfect as sharp, tangy rhubarb and sweet, creamy custard, and this tart brings them together beautifully. A crisp, buttery shortcrust pastry case is filled with tender pieces of rhubarb and a rich, smooth custard that sets to a perfect wobble as it bakes. It’s a wonderfully comforting and elegant dessert that celebrates the best of seasonal baking.

The key to a great rhubarb tart is balancing the flavours. The tartness of the fruit cuts through the richness of the custard, creating a dessert that isn’t overly sweet. For the best results, use young, slender stalks of pink rhubarb, as they tend to be more tender and have a more delicate flavour.

For an extra-crisp pastry base that won’t go soggy, you can blind-bake the pastry case for 10-15 minutes before adding the filling. Simply line the pastry with baking paper, fill with baking beans or rice, and bake. Remove the paper and beans before adding the rhubarb and custard. For a little twist, a pinch of ground ginger or some orange zest added to the custard mixture complements the rhubarb wonderfully.

Ingredients

**For the Pastry:**

  • 125g plain flour
  • 60g unsalted butter, softened
  • 50g caster sugar
  • 1 large egg yolk
  • A pinch of salt

**For the Filling:**

  • 2.5 cups of sliced rhubarb (about 300g)
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) of double cream

Method

  1. First, make the pastry. In a bowl, cream the softened butter and caster sugar together with an electric mixer or a wooden spoon for about 5 minutes until pale and fluffy. Beat in the egg yolk for another 2-3 minutes. Add the salt and flour and mix gently until the dough just comes together. Do not overwork it. Form the dough into a disc, wrap it in cling film, and chill in the refrigerator for at least 30 minutes.
  2. Preheat your oven to 180°C (160°C Fan / 350°F / Gas Mark 4).
  3. On a lightly floured surface, roll out the chilled pastry and use it to line a 23cm (9-inch) loose-bottomed tart tin. Trim the edges and prick the base all over with a fork.
  4. Prepare the filling. In a bowl, lightly beat the two eggs, then whisk in the granulated sugar and the double cream until smooth.
  5. Arrange the sliced rhubarb evenly over the bottom of the pastry case. Carefully pour the egg and cream mixture over the rhubarb.
  6. Bake for 30-35 minutes, or until the pastry is golden and the custard is just set but still has a slight wobble in the centre. Allow the tart to cool in the tin for at least 20 minutes before serving warm or at room temperature.