Rhubarb Tart

Sweet and sour rhubarb curls into delicate spirals over rich cream and buttery crust — a dessert inspired by the Fibonacci sequence, where every layer feels perfectly in balance. The hardest part? Waiting for it to set!

Ingredients

For the Tart Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 tsp salt 
• 1 egg yolk
• 2-3 tbsp ice water

For the Filling:

• 1 cup whole milk
• 3 egg yolks 
• 1/4 cup granulated sugar 
• 2 tbsp cornstarch 
• 1 tsp vanilla extract 
• pinch of salt
• 1 tbsp unsalted butter

For the Rhubarb Topping:

• 500g of poached rhubarb see recipe here

Instructions:

      Tart Crust:

1. Whisk flour, sugar and salt in a bowl.
2. Cut in the cold butter until the mixture turns into coarse crumbs.
3. Add egg yolk, then ice water one tablespoon at a time, mixing until the dough just comes together. 
4. Form into a disk, wrap in plastic and chill for 30 minutes.
5. Roll out and press into a 9-inch tart pan. Prick bottom with a fork.
6. Freeze for 15 minutes, then bake at 375°F for 18-20 minutes or until golden. Let cool completely before moving on.

      Filling:

1. Heat Milk in a saucepan until steaming.
2. In a bowl whisk egg yolks, sugar, cornstarch, and salt until smooth.
3. Slowly pour the hot milk into yolk mixture while whisking.
4. Return to saucepan and cook over medium heat, stirring constantly until thickened.
5. Remove from heat, stir in butter and vanilla.
6. Pour into a bowl, press plastic wrap directly onto surface and chill.

      Assemble Tart:

1. Spread chilled filling evenly into the tart shell.
2. Arrange the rhubarb slices - get creative with it!
3. Chill for at least one hour before serving to let everything set. Serve cold and enjoy with your pals!