Rhubarb in a Cardamom Custard Tart
Sugar Pastry Dough:
10 Tbsp cold unsalted butter, cut into small pieces
2 cups all-purpose flour
1/4 cup almond flour
2/3 cup confectioners’ sugar
1/2 tsp kosher salt
1 egg
Filling:
1 lb fresh rhubarb, cut into 1/2” pieces
1/2 cup and 1/3 cup white sugar, separately
3 large eggs, room temperature
1 ¼ cup heavy cream
1 tsp ground cardamom
1 tsp vanilla paste
1/2 tsp kosher salt
5 Tbsp unsalted butter, melted and cooled
1) In a food processor, combine the two flours, the sugar and salt and pulse to combine. Add the butter and pulse until the dough resembles coarse sand. Add the egg and pulse again just until the dough starts to come together. Dump the dough onto a counter and push together into a ball. Wrap the dough in plastic wrap and chill one hour.
2) Roll the dough into a round, roughly 1/8” thick. Place the dough in a fluted tart pan, making sure not to stretch the dough. Let the excess dough drape over the edges. Chill the tart shell while the oven comes up to 375 degrees. Spray a piece of tin foil with cooking spray, dock the bottom of the tart shell and place the oiled side of the foil in the shell to hold the sides in place while baking. Bake for twenty minutes, remove the foil and bake for an additional 8-10 minutes to dry and golden. Remove the shell from the oven and trim the edges to the top of the tart pan.
3) While the shell is baking, place the cut rhubarb in a small pan and add ½ cup sugar. Bring to a slight simmer over medium heat, stirring often to cook the rhubarb until just tender (about 5-7 minutes). Set aside in a strainer to drain off the excess liquid. Don’t you dare throw that elixir away! Use it over ice cream or add to your favorite celebration beverage.
4) In a non-aluminum bowl, whisk the three eggs. Add the 1/3 sugar, the cream, the salt, and the cardamom and vanilla paste, lightly whisking to combine. Finally, lightly whisk in the melted and cooled butter.
5) Place the drained rhubarb in the cooked shell and even it out over the bottom. Pour the custard over the rhubarb to just below the rim of the crust. Bake in the 375-degree oven between 30-35 minutes until set. Cool completely, and then cover with plastic wrap and chill in the refrigerator at least one hour before serving. Just before serving, dust the top with confectioners’ sugar.
