Rhubarb Cream Tart

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READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350ºF.
  • Butter spingform pan, 9x3 inches, or 9-inch square pan.
  • Mix 1 1/2 cups flour and the brown sugar in medium bowl.
  • Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.
  • Reserve 1/2 cup mixture for topping.
  • Press remaining mixture on bottom and 1 1/2 inches up side of pan.
  • Bake 15 minutes or until golden brown and set.
  • Beat eggs with electric mixer on high speed 1 minute until lemon colored.
  • Beat in sugar, 2 tablespoons flour, the salt and half-and-half.
  • Sprinkle rhubarb over warm crust. Pour egg mixture over rhubarb.
  • Add hazelnuts to reserved crumbly mixture; sprinkle over top.
  • Bake 40 to 45 minutes or until set and knife inserted in center comes out clean.
  • Cool at least 2 hours before serving.
  • Run metal spatula along side of tart to loosen; remove side of pan.
  • Store covered in refrigerator.
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