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

Crostata al rabarbaro e mirtilli con crema

Una crostata delicata con crema alla vaniglia, rabarbaro, mirtilli, crumble dorato e mandorle a lamelle: cremosa, fruttata e perfettamente equilibrata.

Condividi
Cottura 40 minuti

Ingredienti

Preparazione

  1. 1
    Mescolare la farina, lo zucchero a velo e il sale. Sabbiare il burro freddo con le dita, unire il tuorlo e l'acqua e impastare brevemente fino a ottenere un panetto. Avvolgere nella pellicola e far riposare in frigorifero per 30 minuti.
  2. 2
    Stendere la pasta, foderare lo stampo da crostata, bucherellare il fondo con una forchetta e rimettere in frigorifero finché non è ben soda.
  3. 3
    Per la crema, scaldare il latte. Sbattere i tuorli con lo zucchero, la vaniglia e l'amido di mais, poi versare a filo il latte caldo.
  4. 4
    Rimettere sul fuoco e cuocere finché la crema non si addensa e diventa vellutata. Incorporare il burro, coprire a contatto con la pellicola e far raffreddare completamente.
  5. 5
    Distribuire la crema fredda in modo uniforme sul fondo di pasta.
  6. 6
    Pelare leggermente il rabarbaro, tagliarlo a pezzetti e distribuirlo sulla crema. Aggiungere i mirtilli in modo uniforme.
  7. 7
    Lavorare farina, zucchero e burro freddo fino a ottenere delle briciole di media grandezza. Distribuirle sulla crostata insieme alle mandorle a lamelle.
  8. 8
    Cuocere a 175°C (350°F), forno statico, per 40-45 minuti finché la superficie non è leggermente dorata. I tempi di cottura possono variare, quindi tenere d'occhio la crostata.
  9. 9
    Lasciare raffreddare completamente la crostata senza toccarla, poi metterla in frigorifero per qualche ora prima di sformarla.
  10. 10
    Spolverizzare con zucchero a velo poco prima di servire.

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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