Shortcrust tart with pudding and rhubarb
This recipe is for a delicious shortcrust tart with a layer of delicate custard and tangy rhubarb. These flavors perfectly complement each other, and the textures create a harmonious pastry dessert.
Preparation: 1h
Medium
Preparation: 1h
Medium
Ingredients:
- 10 g vanilla extract
- 190 g sugar
- 250 g butter
- 120 g chicken eggs, whole
- 20 g chicken eggs, yolk
- 300 g milk, 3,2% fat
- 300 g rhubarb
- 15 g potato starch
- 315 g wheat flour 450
Method of cooking:
- Place a bowl on top of the mixing bowl lid. In the bowl, weigh 300 grams of peeled rhubarb cut into 1 cm pieces. Add 50 grams of sugar to the bowl with the rhubarb. Mix everything and set aside.
Download the Philipiak Home app, where you will discover all the recipes for Cookover
How to do it?
- Scan the QR code
- Download the app on your phone
- Register in the Philipiak Home app and access the full content of the Cookover recipes
