Welcome Spring with a Rhubarb Flan and Pistachio Crumble Tart

The first things that come to mind when I think of Spring are cherry blossoms, morning dew and rhubarb. Growing up, I always looked forward to the few sunny mornings we got during Spring. Winter always seemed to linger far too long and when we had one full day of sun without rain, we rushed outside to play. I remember waiting anxiously for the trees to start to blossom and to start getting the first fruits and vegetables of the season.

Even though now I live in a warm climate where the change of seasons is very mild, I still feel the same excitement I did back then when I see new produce arrive or new flowers being planted. This week I spotted my first rhubarb and my head started spinning with all the possibilities.

There are many rhubarb desserts to come, but I really had to start with some kind of custard component. I hope you forgive me for all the eggs and milk that you will be seeing in this blog, but I am still not through with my custard craving.

So here is a tart made with vanilla bean sugar dough, poached rhubarb, vanilla bean flan and pistachio crumble. I love the tart rhubarb against the warm vanilla and the creamy interior with the crunchy topping. Let me warn you, this is best eaten slightly warm.

Have a great weekend!

Vanilla Bean Sugar Dough

250 grams butter
125 grams powdered sugar
1 vanilla bean, scraped
1 egg
370 grams flour
2 grams baking powder
3 grams salt

Cream the butter, sugar and vanilla bean together. Add the egg and mix until combined. Scrape the bowl. add the flour, baking powder and salt and mix until dough comes together.

Form the dough into a disk, flatten it and wrap it in plastic wrap. Refrigerate the dough for at least two hours.

Roll the dough to about 1/16″-1/8″. Cut circles larger than your tart rings and fill the rings with the dough. Place the filled tart rings in the refrigerator for at least one hour.

Poached Rhubarb

200 grams water
100 grams sugar
75 grams rhubarb cut into 2 inch pieces

In a small saucepan, make a syrup with the water and sugar until the sugar is dissolved. Turn heat down to barely simmering and gently poach the rhubarb in the syrup for about 3 to 5 minutes until the rhubarb is soft but still keeps it shape.

Remove the rhubarb from the syrup and drain. Be careful not to mush it too much.

Flan

100 grams heavy cream
50 grams whole milk
75 grams sugar
1 vanilla bean, scraped
3 eggs
20 grams cornstarch

In a small saucepan, bring the heavy cream, whole milk, half of the sugar and the vanilla bean to a boil.

In the meantime, whisk the eggs, rest of sugar and cornstarch together. Temper the hot cream into the egg mixture and whisk until combined. Strain through a fine sieve and cool over an ice bath.

Pistachio Crumble

100 grams unsalted butter
100 grams sugar
100 grams flour
125 grams pistachios, chopped
pinch of salt

Cream all ingredients together in an electric mixer. It will be crumbly. Place on a cookie sheet or in an air tight container and refrigerate over night.

Assemble the tarts

Start by blind baking the tart shells. Place a square of parchment paper on top of the dough and fill the ring with beans or pie weights. Bake at 350 for about 20 minutes.

Drain the poached rhubarb really well and fill the pre-baked tart shells with it. Fill the tart with the flan mixture and bake in a 300F oven for about 5 minutes until it is slightly set.

Place the crumble on top of the flan and finish baking at 350F for about another 10 minutes until golden.