This recipe below uses Rhubarb which is a kind of healthy plant, its sour taste neutralizes the sweetness of egg and milk, a good choice to entertain your friends under the name of health and nutrition.
There are several rhubarbs in my backyard, people who love baking must be fond of this kind of plant. And it is merely seen in supermarket. I planted rhubarb in my backyard for curiosity, I ordered the seeds online, and I took great care of them from sowing to planting, and in summer I built a shelter and pipes for them, but only three of them survived.
And I baked a rhubarb tart also for curiosity. And the result is, that is awesome to eat rhubbarb with egg and milk, sour and sweet. Unexpected gaining.
For the tart: <3 inches X 8, or 9 inches X 1>
75gr unsalted butter, 3 egg yolks, pinch of salt, 1/4 teaspoon white nutmeg powder, 1.5 cups of baking flour, 2 tablespoons~1/4 cup ice water, 1/2 teaspoon inverted sugar
For the filling: 3 eggs, 200gr caster sugar, 250ml fresh cream, 1/2 teaspoon white nutmeg<do not add if you don’t like>, pinch of well-cut rhubarbs
1.Soften butter and whip it to a pale color, add egg yolks per several times, stir well after each step. Add powders and mix well, add ice water spoon by spoon until smooth dough is shaped. Package the dough with plastic wrap and freeze for an hour
2.Preheat oven to 356F
3.Take out the dough, roll the dough into a 3mm thick tart crust, put it into the tart circle, cover it with baking paper and boehmite, put it into the oven for 10-15 minutes until it’s golden and brown
5.Whip eggs and sugar, add fresh cream and nutmeg powder, mix well
6.Put the well-cut rhubarbs into the tart, pour the egg-milk wash, bake for 20-25 minutes under 356F