Creamy rhubarb custard tart with a buckwheat, pecan and hazelnut crust you press into the tart plate. Gluten Free!
Five Reasons Why My Husband Cannot Plan for Dinner Guests On His Own
- He does not confirm with the person cooking the meal that guests will be coming until the night before.
- He does not confirm what time people will be arriving.
- He does not ask if their are any food sensitivity issues.
- On the day of the dinner he still isn’t sure how many people are coming to dinner.
- He forgets to serve the dessert when he is left to entertain his guest on his own.
Who doesn’t love it when your husband reminds you at 9pm about dinner guests coming over the next day when he never actually confirmed were coming over? It is even better when you don’t know how many people are coming. It is just stellar when you don’t know when or if they are coming after changing around the whole day to accomodate said mystery guest. My favourite part of the whole dinner was that my dear husband forgot to offer the dessert to his guest because I was upstairs working on my resume. They were too busy discussing their infatuation with their motocycles. So, yeah. I was not thrilled.
What I was thrilled with was how well this tart turned out. It takes a while to bake but putting it together is so easy. The crust is ground nuts, buckwheat flour, sugar and butter. I used pecans and hazelnuts but you could substitute walnuts or almonds if that is your preference. As long as you grind the nuts finely, it will work. If you don’t have a food processor then I recommend using pre-ground almonds. The food processor does all the work (thank you again, KitchenAid) and there is no rolling. You just press the crust right into the pie or tart plate with your fingers.
This is quite a rich tart because of the nut crust combined with the decadent filling of mostly egg yolks and cream. If you feel the need to cut back on the fat, which I strongly discourage you to do, then you can swap out some of the cream for milk or half and half.
Feel free to share ways your other half, friend, family member etc. buggered up the planning of a dinner party so that my dear husband knows that he is not alone.
Yields 8
Creamy rhubarb custard tart with a buckwheat, pecan and hazelnut crust you press into the tart plate. Gluten Free!
20 minPrep Time
50 minCook Time
1 hr, 10 Total Time
Save RecipeIngredients
- 1/2 cup pecan halves
- 1/2 cup hazelnuts
- 1/2 cup buckwheat flour
- 1/2 cup butter
- 1/4 cup sugar
- 2 egg yolks
- 1 whole egg
- 2 tbsp corn starch
- 1/3 cup honey
- 1/3 cup sugar
- 1 cup cream
- 1 tsp vanilla
- 2 1/2 cups chopped rhubarb
Instructions
- Preheat the oven to 350 degrees F.
- Finely grind nuts with a food processor.
- Add flour and sugar and pulse food processor again to combine the ingredients.
- Cube the butter and add it to the nut mixture in the food processor.
- Pulse the food processor until you have a mixture that resembles cookie dough and the butter is fully mixed in with the nuts and flour.
- Empty the dough into a 10" tart plate or a regular deep dish pie plate. Press the dough with your fingers into the tart plate. This will take a few minutes to get it even over the bottom of the tart plate and up the sides.
- Once the crust is pressed into the plate, set it aside while you make the filling.
- Wash and chop the rhubarb into about a 1/4" thick pieces. Spread the chopped rhubarb in the tart plate.
- Whisk the whole egg and egg yolks with the corn starch until the corn starch is well mixed.
- Whisk in the honey, sugar, vanilla and cream.
- Pour custard over the rhubarb and put the tart in the oven.
- Bake for 50 minutes or until the custard set and doesn't move when you jiggle the tart dish.
- If it is runny in the centre, put it back in the oven for 3-4 minutes at a time and check it often. It will set quickly.
- Let the tart cool for at least an hour before slicing.
Comments