Chunky Rhubarb Tart

Operation Time / 30min Oven Temperature / 350F Baking Time / 20 min + 40 min

Marinated Rhubarb

Cut the rhubarb into pieces and add to a small bowl.

Add the sugar to marinate. Keep in the fridge overnight.

Tart Dough (http://www.chez-k.org/basics/tart-dough-pate-sucre/)

Preheat oven to 350F.

Prepare tart dough. Bake following the making method. Bake until edges are lightly golden.

In a small bowl, whisk the egg for the egg wash. Brush the egg solution on the surface of the tart.

Bake another 5 min or until the egg wash is dry.

Filling & build-up

Add the rhubarb to a strainer to drain the water. Set aside until use.

Sift the cornstarch and icing sugar into a medium mixing bowl. Set aside until use.

Add the eggs and egg yolk to a medium saucepan and whisk well.

Add the cornstarch mixture to the egg solution and whisk well.

Add the yogurt and whisk well.

Add the milk and cream and whisk well.

Strain the solution and wrap the top. Keep in your fridge for at least 30 min.

Spread the graham cookie crumbs (quantities for exterior) on the tart crust evenly.

Place the rhubarb pieces on top.

Carefully pour the egg solution into the tart crust.

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.