Rhubarb Blueberry Custard Tart von Food with Style, fertig angerichtet
Tart

Tarta de ruibarbo y arándanos con crema pastelera

Una tarta delicada con crema pastelera de vainilla, ruibarbo, arándanos, crumble dorado y almendra laminada: cremosa, afrutada y perfectamente equilibrada.

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Cocción 40 minutos

Ingredientes

Preparación

  1. 1
    Mezcla la harina, el azúcar glas y la sal. Integra la mantequilla fría con los dedos, añade la yema y el agua, y amasa brevemente hasta formar una masa. Envuélvela y deja enfriar 30 minutos en la nevera.
  2. 2
    Estira la masa, fórrala en el molde de tarta, pincha la base con un tenedor y vuelve a enfriarla bien hasta que esté firme.
  3. 3
    Para la crema pastelera, calienta la leche. Bate las yemas con el azúcar, la vainilla y la maicena, e incorpora poco a poco la leche caliente.
  4. 4
    Devuelve la mezcla al cazo y cuécela hasta que espese y quede cremosa. Añade la mantequilla, cubre a piel con film transparente y deja enfriar por completo.
  5. 5
    Extiende la crema fría de manera uniforme sobre la base de la tarta.
  6. 6
    Pela una capa fina del ruibarbo, córtalo en trozos pequeños y repártelo sobre la crema. Distribuye los arándanos de forma uniforme.
  7. 7
    Mezcla la harina, el azúcar y la mantequilla fría hasta obtener un crumble de grumos medianos. Espárcelo sobre la tarta junto con la almendra laminada.
  8. 8
    Hornea a 175°C (350°F) con calor arriba y abajo durante 40-45 minutos, hasta que esté ligeramente dorada. El tiempo de horneado puede variar, así que vigílala.
  9. 9
    Deja enfriar la tarta por completo sin moverla y refrigérala unas horas antes de desmoldarla.
  10. 10
    Espolvorea con azúcar glas justo antes de servir.

Video

Rhubarb Blueberry Custard Tart Questions

Frozen fruit works, but it releases far more liquid than the fresh rhubarb and blueberries called for here, which can make the custard layer runny. Thaw the rhubarb, drain it well and pat it dry before cutting it into small pieces, and scatter blueberries on while still frozen so they hold their shape. Expect the bake to need the upper end of the 40-45 minutes, or slightly longer - keep an eye on the colour rather than the clock.

Lumps almost always come from adding the warm milk to the egg yolk, sugar, vanilla and cornstarch mixture too fast - pour it in slowly in a thin stream while whisking constantly. A thin custard means the 35 g of cornstarch never fully cooked out: once it is back in the pot it has to actually bubble and thicken, not just steam. If it does go lumpy, push it through a sieve before stirring in the 25 g butter and covering it with cling film.

The dough and the custard are both made to be prepared ahead: the dough needs 30 minutes of chilling minimum and can rest in the fridge overnight, and the custard has to cool completely anyway before it goes onto the base. Keep the custard covered directly with cling film so no skin forms, and let it come to room temperature briefly and whisk it smooth before spreading. The crumble of flour, sugar and cold butter can also be mixed a day ahead and kept cold. Only cut the rhubarb shortly before assembling so it does not weep.

Because of the egg yolk custard, the tart belongs in the fridge - it already goes in for a few hours before unmoulding, and it should stay there afterwards. Cover it loosely rather than airtight so the almond crumble topping does not go soft. It is at its best on the first or second day; after that the shortcrust base gradually softens from the moisture in the rhubarb.

Cutting into it too early. The instruction to cool it completely without touching it and then refrigerate for a few hours is what lets the custard set firm enough to slice - a warm tart will slump the moment you lift a piece out. The second common mistake is skipping the second chill after lining the pan; a well-chilled, fork-pricked base is what keeps the sides from slumping under the wet custard and fruit.

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