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

Terte med rabarbra og blåbær

En delikat terte med vaniljekrem, rabarbra, blåbær, gyllent smuldretopping og mandelflak - kremet, fruktig og nydelig balansert.

Del
Steketid 40 minutter

Ingredienser

Fremgangsmåte

  1. 1
    Bland mel, melis og salt. Smuldre inn det kalde smøret, tilsett eggeplomme og vann, og kna raskt sammen til en deig. Pakk den inn og sett kaldt i 30 minutter.
  2. 2
    Kjevle ut deigen, kle terteformen med den, prikk bunnen med en gaffel og sett kaldt igjen til deigen er fast.
  3. 3
    Til vaniljekremen varmer du melken. Visp sammen eggeplommer, sukker, vanilje og maisenna, og spe forsiktig med den varme melken.
  4. 4
    Hell alt tilbake i kjelen og kok opp til kremen tykner og blir glatt. Rør inn smøret, dekk med plastfolie helt inntil kremen og la den bli helt kald.
  5. 5
    Fordel den avkjølte vaniljekremen jevnt utover tertebunnen.
  6. 6
    Skrell rabarbraen tynt, del den i små biter og fordel bitene over kremen. Strø blåbærene jevnt over.
  7. 7
    Bland mel, sukker og kaldt smør til middels store smuler. Strø smulene over terten sammen med mandelflakene.
  8. 8
    Stek på 175°C (350°F) over- og undervarme i 40-45 minutter, til terten er lett gyllen. Steketiden kan variere, så følg med underveis.
  9. 9
    La terten bli helt kald uten å røre den, og sett den deretter i kjøleskapet i noen timer før du tar den ut av formen.
  10. 10
    Sikt over melis rett før servering.

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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