Rhubarb Tart

8 servings - Prep time : 30 min - Bake time : 35 min

Crust ingredients:
300g flour

2 Tbsp oil
2 Tbsp milk
2 Tbsp sugar
125g butter softened
1 egg yolk (keep white for filling)

Filling ingredients:

1 bunch of nice rhubarb, pealed and diced
2 Tbsp think creme fraiche
2 eggs and the remaining white
125g sugar
a splash of milk
1 tsp corn starch

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• Mix flour, sugar, butter. Add egg yolk, oil and milk. Knead well, add a little flour if necessary so the dough doesn't stick to your fingers.
  
• Put dough roll in the fridge for about an hour.
• Roll the dough in a metal dish.
  
• Place rhubarb dice on the dough.
  
• In a big bol, beat the eggs with the sugar. Add cornstarch, then add milk and creme fraiche while mixing. Spread mixture on rhubarb.
• Bake in oven at 225°C (450°F) for 30 to 40 minutes, until filling is no longer liquid.
  

Reduce sugar in filling to 100g if changing filling to sweeter fruit, such as peaches, plums...
- - - - - - - - - -
From 750g.com