Spring has arrived and that means that finally rhubarb is back in season! This colourful tart is loaded with our springtime fruit favourite and with its flaky crust and custard filling, it’s sure to be a scene-stealer of your next get together. Pair it with a Spring Vegetable Quiche for a sweet and savoury brunch duo.
1 ready-made pie dough
2 tbsp white sugar
4 stalks rhubarb, chopped
2 cups small strawberries, divided
2 egg yolks + 1 whole egg
½ cup maple syrup
1 cup 35% cream
¼ tsp kosher salt
Mint to garnish
Preheat oven to 350F.
Wash and trim any brown parts from rhubarb stalks. Cut into ½ inch pieces and add to a medium mixing bowl. Sprinkle over sugar, squeeze in lemon juice and toss so rhubarb is coated. Let sit for 30 minutes in the fridge to break down and soften.
Next roll out pie dough and place into 10 inch round fluted tart pan and press into bottom and up sides. Place a sheet of parchment paper on top and fill with baking beans. Bake crust for 20 minutes until firm but not golden brown. Remove from oven and discard paper and beans. Set aside.
After 30 minutes take rhubarb out of the fridge and drain any excess water. Thinly slice 1 cup of strawberries and toss with rhubarb. Evenly distribute strawberry rhubarb mixture on the bottom of the cooked crust.
For the maple custard, whisk together all ingredients until very smooth and no lumps remain. Pour custard over top of fruit making sure it's evenly distributed. Transfer to preheated 350F oven and bake for an additional 30 minutes until custard is firm but has a slight wobble and crust is golden brown.
Let cool for 15 minutes before serving. Garnish with remaining strawberries, sliced or whole and fresh mint.
Servings: Serves 4-6, makes 1 10" fluted round tart
approx. Per Serving