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

Torta de Ruibarbo e Mirtilo com Creme

Uma torta delicada com creme de baunilha, ruibarbo, mirtilos, farofa dourada e amêndoas laminadas - cremosa, frutada e muito equilibrada.

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Cozimento 40 minutos

Ingredientes

Modo de preparo

  1. 1
    Misture a farinha, o açúcar de confeiteiro e o sal. Incorpore a manteiga gelada com as pontas dos dedos, junte a gema e a água e sove rapidamente até formar uma massa. Embrulhe e leve à geladeira por 30 minutos.
  2. 2
    Abra a massa, forre a forma de torta, fure o fundo com um garfo e leve novamente à geladeira até ficar bem firme.
  3. 3
    Para o creme, aqueça o leite. Bata as gemas com o açúcar, a baunilha e o amido de milho e acrescente aos poucos o leite morno.
  4. 4
    Volte tudo para a panela e cozinhe até engrossar e ficar cremoso. Misture a manteiga, cubra com filme plástico em contato com o creme e deixe esfriar completamente.
  5. 5
    Espalhe o creme frio de maneira uniforme sobre a base da torta.
  6. 6
    Descasque uma camada fina do ruibarbo, corte em pedaços pequenos e distribua sobre o creme. Espalhe os mirtilos por igual.
  7. 7
    Misture a farinha, o açúcar e a manteiga gelada até formar uma farofa de pedaços médios. Espalhe sobre a torta junto com as amêndoas laminadas.
  8. 8
    Asse a 175°C (350°F), com calor em cima e embaixo, por 40-45 minutos, até dourar levemente. O tempo de forno pode variar, então fique de olho.
  9. 9
    Deixe a torta esfriar completamente sem mexer e leve à geladeira por algumas horas antes de desenformar.
  10. 10
    Polvilhe açúcar de confeiteiro pouco 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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