strawberry rhubarb & cream tart – estonia

Name: Strawberry Rhubarb & Cream Tart – Estonia
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: - for the dough; 2 cup(s) cold from refrigerator all-purpose flour; 1 stick(s) frozen organic or european butter. cracked into pieces; 1/2 teaspoon(s) baking powder; 1/8 cup(s) light brown sugar, packed; 4-6 tablespoon(s) ice water – (i use cream or milk); ## FILLING; 1/3 cup(s) all purpose flour; 1/4 cup(s) light brown sugar, packed plus 1/4 cup white sugar; 1/2 teaspoon(s) cinnamon, ground; 1/2 teaspoon(s) cardamon, ground; - powdered sugar; 2 cup(s) rhubarb cut in bite-size pieces (about 1/2-1 inches long; 2 cup(s) strawberries (quartered); 1 cup(s) heavy cream; 2 - room temp. organic egg yolks, slightly beaten

(2 RATINGS)

42 Pinches 1 Photo

Bonnie Beck

Route 66, AZ

Updated on Oct 1, 2012

Another recipe I LOVE, for the original recipe go to Global Table Adventure. I changed from all brown sugar to using half brown and half white. I wasn't crazy about the flavor of all brown sugar.

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prep time 30 Min

cook time 30 Min

method ---

yield 8 serving(s)

Ingredients

- for the dough
2 cups cold from refrigerator all-purpose flour
1 stick frozen organic or european butter. cracked into pieces
1/2 teaspoon baking powder
1/8 cup light brown sugar, packed
4-6 tablespoons ice water – (i use cream or milk)
FILLING
1/3 cup all purpose flour
1/4 cup light brown sugar, packed plus 1/4 cup white sugar
1/2 teaspoon cinnamon, ground
1/2 teaspoon cardamon, ground
- powdered sugar
2 cups rhubarb cut in bite-size pieces (about 1/2-1 inches long
2 cups strawberries (quartered)
1 cup heavy cream
2 - room temp. organic egg yolks, slightly beaten

How To Make strawberry rhubarb & cream tart – estonia

Step 1

Preheat the oven to 350*.

Step 2

Pulse in a food processor the flour, butter, baking powder, and sugar. Drizzle water into the mixture until it comes together and can be formed into a ball of dough.
Step 3

Next, press the dough into a 10″ sprinform pan, up the sides at least 1 1/4 – 1 1/2 inches (so the liquid doesn’t overflow).
Step 4

Refrigerate until needed
Step 5

In a small bowl, whisk together the flour, brown sugar, cardamom, and cinnamon. Add the chopped strawberries and rhubarb in a large bowl. Toss the fruits with the flour mixture.
Step 6

In a bowl whisk the cream and eggs yolks together.
Step 7

Take the tart shell from the refrigerator and add the Strawberries/Rhubara mixture to the tart and pour the cream/egg yolk mixture over the top.
Step 8

Bake 30-35 minutes, or until the berries are softened and the cream is set.
Step 9

Serve cold or at room temp. With a little powdered sugar on top. Or Whipped cream.
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