Rhubarb Bliss Tart using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.9)
Preparation time
47 min
Total time
101 min
Servings
8
Calories / Serving
588 Cals
Difficulty
Average
Ah, the illustrious rhubarb pie, a truly tart treat that has been tantalizing taste buds since the 18th century! This vibrant pie, with its tangy rhubarb filling, is a delightful balance of sweet and sour, sure to make your taste buds tango! Legend has it that rhubarb was once considered a medicinal plant, so indulging in this pie might just be the tastiest way to boost your health! With a buttery crust and a hint of vanilla, this pie is not just a dessert; it's a slice of history served with a dollop of whipped cream. So, grab your rolling pin and prepare to create a pie that would make even the most stoic of grandmothers shed a tear of joy!
Ingredients
- 250 g Flour t55
- 125 g Salted butter
- 150 g Granulated sugar
- 1 Egg
- 20 g Water
- 500 g Rhubarb
- 1 Tablespoon(s) Cornflour (maïzena)
- 1 Teaspoon(s) Vanilla extract
Steps
Shortcrust Pastry
- Add 250 g of flour t55 in the food processor bowl.
- Cut into cubes, and add 125 g of salted butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 6.
- Add 50 g of granulated sugar, 1 egg, 20 g of water in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl on a workplan.
- Flatten the dough into a disc.
- Wrap it in cling film.
- Setaside the dough in a fridge during 30min.
Rhubarb Filling
- Wash the food processor bowl.
- Cut into small pieces, and add 500 g of rhubarb in the food processor bowl.
- Add 100 g of granulated sugar, 1 tablespoon(s) of cornflour (maïzena), 1 teaspoon(s) of vanilla extract in the food processor bowl.
- Mix manual: 12:00min / 100°C / Speed 1.
- Setaside the preparation content in a bowl let cool.
Assembling and Baking
- Preheat the oven at 180°C.
- Roll out the chilled pastry on a lightly floured surface to fit a 22 cm tart tin.
- Carefully transfer the pastry into the tart tin, pressing it into the edges.
- Trim any excess pastry.
- Blind bake the pastry for 15 minutes.
- Transfer the content of the bowl over the preparation content.
- Cook in the oven at 180°C during 20min.
- Let the tart cool completely before serving.
- Serve Cold.
