Step-by-Step Guide to Make Gordon Ramsay Chunky Rhubarb Tart

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chunky rhubarb tart. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Chunky Rhubarb Tart is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Chunky Rhubarb Tart is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook chunky rhubarb tart using 21 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to make Chunky Rhubarb Tart:

1. Make ready INGREDIENTS for 21cm tart
2. Prepare Tart Dough
3. Prepare 180 g Butter
4. Make ready 95 g Sugar
5. Get Egg (about 1 Egg) 60g
6. Prepare 40 g Ground Almonds
7. Prepare 250 g Flour
8. Prepare Filling (Marinated Rhubarb)
9. Prepare 250 g Rhubarb
10. Take 30 g Sugar
11. Take Filling
12. Take 100 g Eggs (about 2 Eggs)
13. Make ready 20 g Egg Yolk (about 1 Egg Yolk)
14. Take 15 g Cornstarch
15. Make ready 100 g Icing Sugar
16. Get 60 g Yogurt
17. Prepare 90 g Milk
18. Prepare 180 g Cream
19. Get Quantities for Exterior
20. Make ready 1 Egg for egg wash
21. Take Graham Cookie Crumbs (or cake crumbs)

Steps to make Chunky Rhubarb Tart:

1. Operation Time / 30min Oven Temperature / 350F Baking Time / 20 min + 40 min
2. Marinated Rhubarb
3. Cut the rhubarb into pieces and add to a small bowl.
4. Add the sugar to marinate. Keep in the fridge overnight.
5. Tart Dough (http://www.chez-k.org/basics/tart-dough-pate-sucre/)
6. Preheat oven to 350F.
7. Prepare tart dough. Bake following the making method. Bake until edges are lightly golden.
8. In a small bowl, whisk the egg for the egg wash. Brush the egg solution on the surface of the tart.
9. Bake another 5 min or until the egg wash is dry.
10. Filling & build-up
11. Add the rhubarb to a strainer to drain the water. Set aside until use.
12. Sift the cornstarch and icing sugar into a medium mixing bowl. Set aside until use.
13. Add the eggs and egg yolk to a medium saucepan and whisk well.
14. Add the cornstarch mixture to the egg solution and whisk well.
15. Add the yogurt and whisk well.
16. Add the milk and cream and whisk well.
17. Strain the solution and wrap the top. Keep in your fridge for at least 30 min.
18. Spread the graham cookie crumbs (quantities for exterior) on the tart crust evenly.
19. Place the rhubarb pieces on top.
20. Carefully pour the egg solution into the tart crust.
21. Place the mold on the middle rack of the oven. Bake for 40 min or until the filling is solid. Remove from oven and place on a wire rack.

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