Fresh cream tart with rhubarb


1 cup heavy cream

1 sheet of pre-made pie crust or homemade pastry dough

1 teaspoon vanilla extract

1/4 cup powdered sugar

2-3 stalks of rhubarb, thinly sliced

1/4 cup granulated sugar

1/4 cup water

1 tablespoon cornstarch


Preheat your oven to 375°F (190°C).

Roll out the pie crust and press it into a tart pan. Prick the bottom with a fork to prevent bubbling.

Bake the crust for about 12-15 minutes until it’s lightly golden. Let it cool completely.

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Refrigerate until ready to use.

In a saucepan, combine the rhubarb, granulated sugar, cornstarch, and water. Cook over medium heat until the rhubarb is soft and the mixture thickens, about 5-7 minutes. Let it cool.

Once the tart crust and rhubarb filling are cooled, spread the whipped cream evenly over the crust.

Arrange the cooked rhubarb slices on top of the whipped cream.

Chill the tart in the refrigerator for at least an hour before serving.


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