Rhubarb Flan and Pistachio Crumble Tart
Photo © Aran Goyoaga
- custard componenteggs and milkvanilla bean sugar dough, poached rhubarb, vanilla bean flan and pistachio crumblebest eaten slightly warm
- 250 grams butter
- 125 grams powdered sugar
- 1 vanilla bean, scraped
- 1 egg
- 370 grams flour
- 2 grams baking powder
- 3 grams salt
- 200 grams water
- 100 grams sugar
- 75 grams rhubarb cut into 2 inch pieces
- 100 grams heavy cream
- 50 grams whole milk
- 75 grams sugar
- 1 vanilla bean, scraped
- 3 eggs
- 20 grams cornstarch
- 100 grams unsalted butter
- 100 grams sugar
- 100 grams flour
- 125 grams pistachios, chopped
- pinch of salt Assemble the tarts
- This recipe is vegetarian
- Produce
- Pistachios (125 grams)
- Rhubarb (75 grams)
- Cooking & Baking
- Baking powder (2 grams)
- Cornstarch (20 grams)
- Custard componenteggs and milkvanilla bean sugar dough (1)
- Flour (470 grams)
- Powdered sugar (125 grams)
- Salt (3 grams)
- Salt assemble, tarts (1 pinch)
- Sugar (275 grams)
- Vanilla bean (2)
- Drinks
- Water (200 grams)
- Dairy
- Butter (250 grams)
- Butter, unsalted (100 grams)
- Heavy cream (100 grams)
- Whole milk (50 grams)
- Refrigerated
- Egg (4)
Preparation
Read recipe preparation on cannellevanille.com
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Recipe Stats
Published March 20, 2009 (3 years ago).
4 people saved this recipe.
