Description
This Best Rhubarb Cream Tart features a buttery, flaky crust filled with a smooth, creamy cream cheese mixture topped with soft, sweetened rhubarb. Perfectly balanced between tart and sweet, this refreshing dessert is chilled before serving to enhance its flavors and texture, making it an ideal treat for spring and summer gatherings.
Ingredients
Scale
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2 tablespoons cold water
For the filling:
- 1 1/2 cups chopped rhubarb
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
Instructions
- Prepare the crust: Preheat your oven to 350°F. In a mixing bowl, combine the flour, granulated sugar, and salt. Cut in the cold, cubed butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and cold water, then mix until a dough forms.
- Form and bake the crust: Press the dough evenly into a 9-inch tart pan with a removable bottom, covering both the base and sides. Use a fork to prick the bottom of the crust to prevent bubbling. Bake for 15 to 18 minutes, or until the crust is lightly golden. Remove from oven and let cool completely.
- Cook the rhubarb topping: In a small saucepan, combine chopped rhubarb, granulated sugar, and cornstarch. Cook over medium heat, stirring frequently for 5 to 7 minutes, until the rhubarb softens and the mixture thickens. Remove from the heat and allow to cool.
- Make the cream filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the heavy cream, vanilla extract, and powdered sugar, then beat together until the mixture becomes fluffy and well combined.
- Assemble the tart: Spread the cream cheese filling evenly into the cooled tart shell. Spoon the cooked rhubarb mixture over the top and gently spread to cover the cream layer evenly.
- Chill and serve: Refrigerate the tart for at least 2 hours to allow it to set and chill thoroughly before slicing and serving.
Notes
- For added texture and flavor, sprinkle toasted almonds or graham cracker crumbs on top before chilling.
- Adjust the sweetness of the cream filling depending on how tart your rhubarb is to balance flavors.
- This tart is best enjoyed chilled and within 2 to 3 days for optimal freshness.
