RHUBARB TART | A classic cream-and-egg custard flavored with vanilla & rose | Aromatic & delicious

Music: Valentine Day
Musician: AudioCoffee
URL: pixabay.com/mu...
Music: Happy Times
Musician: Alejandro Magaña
URL: mixkit.co/
License: mixkit.co/terms/
For the Sweet Tart Dough:
1½ cups (204 grams) all-purpose flour
½ cup (60 grams) confectioners’ sugar
¼ teaspoon fine sea salt
1 stick plus 1 tablespoon (9 tablespoons; 4½ ounces; 127 grams) very cold unsalted butter, cut into small pieces 1 large egg yolk
For the filling:
1¼ pounds (567 grams) rhubarb, trimmed
½ cup (100 grams) plus ⅓ cup (67 grams) sugar
1/3 cup (80 ml) heavy cream
1 large egg 2 large egg yolk
1 teaspoon pure vanilla extract
½ teaspoon pure rose extract (optional)
One 9- to 9-½ inch tart shell made from Sweet Tart Dough, partially baked and cooled
5 -7 small strawberries
Lightly whipped cream or crème fraîche, for serving (optional)
Strawberries, hulled, cut and lightly tossed with a little sugar, for serving (optional)
Because most people scoop flour differently, I highly encourage the use of a digital scale when measuring ingredients to get consistent results, and I have provided weight measurements for that reason
Yogurt, sour cream, peanut butter, pumpkin purée, and the like are all examples of semi solids: ingredients that fall somewhere between a liquid and a solid. I always measure these types of ingredients in a liquid measuring cup, which gives a little more volume than a dry measuring cup because the cup is slightly bigger. If you are not using a scale to measure these ingredients, I highly recommend using a liquid measuring cup, so your baked goods will turn out correctly.

[@panoramicviolinist]

Wow! 🥰

[@myydulcea2718]

OMG so delicious 😍

[@TheBakersLatte]

🎉❤