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Tart: Blackberry-Rhubarb Tart

Source of Recipe

kare11


List of Ingredients

Short Dough Ingredients---
4 oz. Whole Butter
4 oz. Granulated Sugar
1 Large Egg
2 C. Cake Flour

Custard Filling Ingredients ---
3 oz. All Purpose Flour
10 oz Granulated Sugar
1 C. Whole Milk
1 C. Heavy Whipping Cream
6 Large Eggs

Fruit Ingredients---
2 C. Blackberry, Fresh
2 C. Chopped Rhubarb, sauté for 3 mins



Recipe

Dough Method:
With electric mixer on moderate high speed, cream butter and sugar together.
Half way through process add egg and finish the creaming.
Reduce speed to low and add flour gradually until fully incorporated.
Remove bowl from mixer, wrap with plastic wrap and chill in refrigerator for 2 hours.
Once chilled, divide into 2 equal parts, place onto lightly floured surface and roll with pin into a round about 1/8 inch in thickness and 10 inches in diameter.
Place into tart pan, press into place and trim excess. Repeat steps 5 and 6 for second pan. Reserve.

Custard Filling Method:
In a bowl, mix flour and sugar so that it’s evenly distributed.
Slowly add milk while whisking.
In a separate bowl, beat egg and cream together and then slowly add to the first mixture to create a smooth batter.

Fruit assembly:
Place fruit in tart pan with crust
Pour batter over Fruit
Place into pre-heated 325F oven.
Bake for approximately 30 minutes, until custard has set and is a light golden brown
Allow to cool before serving

Yield: 2 – 9” Tarts