Geometric rhubarb tart with vanilla custard and shortbread crust. Brush the top of the tart with a little bit of water and sprinkle with the sugar. For crust, place the flour, pecans, butter, confectioners' sugar and salt in a food processor; cover and process until crumbly. Toss the rhubarb with the rest of the filling ingredients in a bowl, mix well, and set aside.

Discard the lemon peels, cinnamon stick and star anise pods. While the crust bakes, whisk together the sugar, flour, eggs and vanilla. Pour the filling over the warm crust when you take it from the oven. You can have Geometric rhubarb tart with vanilla custard and shortbread crust using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Geometric rhubarb tart with vanilla custard and shortbread crust

You need of Crust.
Prepare 130 g (1 cup) of all-purpose flour.
You need 1/8 tsp of salt.
It's 35 g (1/3 cup) of confectioners sugar.
It's 1/2 cup (1 stick) of cold unsalted butter, cut into small chunks.
You need of Custard.
Prepare 1 pint (450 g) of cream.
Prepare 70 g of sugar.
Prepare of Vanilla.
Prepare 6 (135 g) of egg yolks.
It's of Rhubarb.
Prepare 5 stalks of Rhubarb cut at 120 degree angle.
You need 175 g of sugar.
It's of Juice of 2 oranges.

Pour the rhubarb mixture over the crust. Rhubarb Shortbread Bars are a dream come true! A thick and buttery shortbread crust, topped with a layer of simple rhubarb filling, and topped with even more glorious shortbread. There is a secret ingredient in this recipe that makes these rhubarb bars bright ruby red, and it's not food coloring.

Geometric rhubarb tart with vanilla custard and shortbread crust instructions

Shortbread Crust: Butter a 9 inch tart pan. Preheat oven to 375F..
Whisk dry ingredients and add the butter using a food processor or a pastry cutter. Combine until crumbly. Pour into tart case and press into sides. Prick bottom with fork. Cover with parchment paper and baking beans and freeze for 30 min..
Put the rhubarb in one layer in a roasting pan. Mix sugar and juice and pour over..
Bake rhubarb and crust together 13 min and set on wire rack to cool. Blend leftover pastry with an egg and brush on the bottom to seal. Bake again for 5 min and cool again..
Custard: combine cream and sugar and heat until almost boiling. Remove from heat and add vanilla..
Beat the eggs yolks in a mixing bowl. Strain hot cream through a sieve into the egg yolks, whisking constantly until combined.
Place tart in oven. Strain the custard mixture into the tart case and bake for 20–30 minutes, or until just set with a slight wobble in the middle. Remove and cool completely. Arrange rhubarb on top decoratively..

This shortbread tart crust is pretty much foolproof. It's a press-in crust that's a simple mixture of flour, confectioners' sugar, salt, melted butter, and a little bit of vanilla. It's easy to make and doesn't require any rolling or chilling or any special equipment (beyond a tart pan itself). Remove the pan from the heat. Add the butter and vanilla and stir until the butter is melted.