STRAWBERRY RHUBART TART
Ingredients for an 11" tart shell:
3 ounces (6 tablespoons) unsalted butter at room temperature
3/4 cup confectioner's sugar, sifted
3 large egg yolks at room temperature
1 - 1/2 cups + 1/4 cup unbleached flour, sifted
1/8 teaspoon sea salt
Unsalted butter for buttering the pan.
3 cups diced rhubarb and strawberries
1/3 cup confectioners sugar
1 large egg + 1 yolk
3 tablespoons granulated sugar
2/3 cup whipping cream
2 tablespoons crème de cassis
3 tablespoons confectioners' sugar
Pastry: Pulse the butter and sugar until a thick creamy paste forms in the workbowl of a food processor. Add the egg yolks, pulse, scrape down the sides and process until smooth. Add 1-1/2 cups flour and pulse to form a dough. If the mixture remains creamy, work in the remaining flour, 2 tablespoons at a time. The dough should break up into small balls.
Scrape the dough out of the bowl onto a lightly dusted sheet of wax paper. Lightly dust the top and flatten it out into a disk. Wrap air-tight and refrigerate at least an hour, preferably overnight.
Baking Pastry/Assembly: Thoroughly butter the springform tart mold.
Roll out the chilled pastry between lightly floured sheets of waxed paper. Make the diameter of the pastry 1" larger than the shell. Pull off the top sheet of wax paper and invert the dough over the mold. Gently peel off the remaining sheet and carefully lift drop the edges of the dough against the side of the mold with out stretching it. Trim the dough at the rim and prick it over the bottom. Chill the lined mold at least 1 hour, or tightly wrap and chill overnight.
Preheat the oven to 375 degrees. Remove the covering from the shell, place it on a bake sheet and bake for 20minutes, until it is lightly browned. Cool for 10 minutes before filling.
Filling: Trim the rhubarb stalks and hull the strawberries. Dice into 1/4" pieces and toss together in a bowl with the confectioners' sugar.. Spread the fruit over the bottom of the pre-baked tart shell Break the eggs into a small mixing bowl. Whisk in the sugar, cream, and crème de cassis . Pour this custard over the fruit and bake until the filling is lightly set, about 30 minutes (20 minutes for smaller tarts).
Let the tart cool to lukewarm. Dust it with confectioners' sugar before serving warm or at room temperature.