RECETTE DE LA TARTE À LA RHUBARBE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 375°F (190°C).

Prepare the tart crust by mixing flour, sugar, and salt in a bowl.

Cut in butter until the mixture resembles coarse crumbs.

Add water gradually until the dough comes together; form into a disk.

Chill the dough for 30 minutes in the refrigerator.

Roll out the chilled dough on a floured surface to fit a tart pan.

Transfer the dough to the tart pan and trim the edges.

Prepare the filling by chopping rhubarb into small pieces.

Combine rhubarb, sugar, lemon juice, and cornstarch in a bowl; mix well.

Spread the rhubarb mixture evenly over the tart crust.

Bake the tart for 35-40 minutes until the rhubarb is tender and the crust is golden brown.

Let the tart cool completely on a wire rack.

Whip heavy cream until soft peaks form; add vanilla and almond extracts.

Serve slices of the tart with a dollop of whipped cream on top.

Cooking Techniques

Spice Level:

Allergens