Rhubarb and White Chocolate Custard Tart Double Crust Pie Dough

5/24/2017 Yields 8 Christina Austin RHUBARB AND WHITE CHOCOLATE CUSTARD TART DOUBLE CRUST PIE DOUGH The tartness of the rhubarb pairs beautifully with the creamy sweetness of the white chocolate custard in this tart. 45 min 30 min 1 hr, 15 Prep Time Cook Time Total Time Ingredients 2 cups chopped rhubarb (approx. 230 grams) 2 egg yolks 1 whole egg 2 tbsp corn starch 1/2 cup sugar 1/4 5/24/2017 100 g white chocolate 1 cup 35% cream 1 tsp vanilla 1 single crust pie dough (recipe below) 2 1/4 cup all purpose our 1/2 cup cold lard, cubed 1/2 cup cold butter, cubed 1/2 tsp salt 1 tbsp sugar 1 egg, lightly beaten 1 tbsp white vinegar 2 tbsp cold water Instructions 1. Preheat the oven to 400 F. 2. Roll out one half of a double crust pie dough to about 12" in diameter.* Fit it into a 9" ceramic tart dish or a regular pie dish (not deep dish). Slice the excess dough off using the top of the dish as a guide. Set it aside in the fridge while you make the lling. 3. Chop the rhubarb into 1/4" (or slightly thinner) pieces. If the stalk is quite thick, slice it in half lengthwise rst. Set the chopped rhubarb aside. 4. Break up a 100 g bar of white chocolate into a microwave safe bowl or use white chocolate chips. Pour 1/2 cup of the cream over the white chocolate and microwave it on medium high for 45-60 seconds. When it is 70% melted and the bowl is distinctly warm, stir the white chocolate 2/4 5/24/2017 and cream with a whisk to melt it all the way and mix it with the cream. Pour in the remainder of the cold cream into the now melted white chocolate mixture. 5. In another bowl, whisk together the egg yolks, whole egg, sugar, corn starch and vanilla. Whisk in the white chocolate and cream mixture. 6. Spread the chopped rhubarb on the bottom of the prepared pie shell. Pour the custard over the rhubarb. 7. Bake at 400 F for 25-30 minutes. It will be done when the edge of the tart starts to souee (puff) very slightly and the centre of the tart is just set. The centre should be slightly jiggly but not runny or liquid. If the centre of the tart is very runny, then give it another 2 or 3 minutes. 8. Allow the tart to cool for at least an hour before serving. 9. In a food processor, pulse the our, butter, lard, salt and sugar together until you get pea sized pieces of the fat. 10. Pour in the liquid all at once and pulse until the dough becomes a large lumpy ball. 11. Turn it out onto a oured surface and shape it into a ball. Cut the ball in half and shape each half into a disc and wrap each in plastic wrap. Chill in the fridge while you prepare the lling. 12. Place a large piece of parchment paper on a board or on the counter. Dust it with our and put one of the discs of dough on it. Dust the top of the dough with our as well. 13. Put another piece of parchment paper on top and begin rolling out the dough. As the dough gets pressed out, lift off the parchment and dust with our. Turn the dough a quarter turn and use the bottom piece of parchment to lift the dough up so you can dust the underside of the dough with our. Use the parchment as an extension of your hands so you touch the dough as little as possible. 14. When the dough is about 12"-13" in diameter, roll the dough onto the rolling pin. 15. Unroll the dough onto your pie dish and gently t the dough inside the dish with the excess hanging over the edge of the dish. Slice the excess off using the rim of the tart plate as a guide. 3/4 5/24/2017 16. Save the other disc of dough in the freezer - well wrapped in plastic and in a freezer bag. Recipe Type: Dessert Notes If using a pre-made crust, then I recommend transferring to to a ceramic pie or tart dish. The baking time would be different in a tin. You get approximately 3 1/4 cups of lling with this recipe. Plan accordingly with the dish you use for that volume. http://strawberriesforsupper.com/rhubarb-and-white-chocolate-custard-tart/ 4/4.

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