RHUBARB MACAROON TART
Rhubarb makes any dessert a showstopper, but this tart has more than meets the eye. Under the fruit is a luscious vanilla custard nestled in a chewy macaroon shell. When shopping, look for rhubarb that is about 1/2- to 3/4-inch wide; any bigger and the stalks might start to fall apart in the poaching liquid before the center becomes tender, and any smaller and you'll need to keep a close eye, since they'll cook quickly. While the rhubarb topping is a show-stopper, freshly sliced fruit makes a great understudy if you can't find robust pink stalks.
Provided by Samantha Seneviratne
Categories pies and tarts, dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8 1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.
- In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.
- Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.
- Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.
- Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.
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Munawar Shar
[email protected]I love that this tart can be made ahead of time. It's perfect for busy weeknights.
M Nadir
[email protected]This tart is a bit time-consuming to make, but it's definitely worth it. The end result is a beautiful and delicious dessert.
Luyanda Present
[email protected]I've never made a macaroon tart before, but this recipe was so easy to follow. I'm so glad I tried it!
AHMAD KHAN AK
[email protected]This tart is perfect for a summer party. It's light and refreshing, and the rhubarb filling is so delicious.
avin mohamad
[email protected]I made this tart for my mother-in-law and she raved about it. She said it was the best tart she'd ever had.
Aminjan Daryab
[email protected]This tart was so easy to make and it turned out so beautiful. I'm definitely going to make it again.
Jasmin Taleno
[email protected]I'm not a fan of rhubarb, but I loved this tart! The macaroon topping really made it.
Ephrata Tesfaye
[email protected]I love the combination of tart rhubarb and sweet macaroons. This is a really unique and delicious dessert.
Njabulo Msimango
[email protected]This tart is definitely a keeper! I've made it several times and it's always a hit.
Umer ali Ali
[email protected]I had some trouble getting the tart crust to come out of the pan, but other than that, the recipe was great.
Demi Webb
[email protected]The rhubarb macaroon tart was a bit too tart for my taste, but my husband loved it.
Eva Padilla
[email protected]I'm not a baker, but this recipe was easy to follow and the tart turned out perfectly. I'm so glad I tried it!
Janita Marjan
[email protected]I made this tart for a party and it was a huge hit! Everyone loved it.
Ainee Arif
[email protected]I followed the recipe exactly and it turned out great! The tart was beautiful and delicious.
Kusi Patrick
[email protected]This rhubarb macaroon tart was a delightful treat! The tart crust was flaky and buttery, and the rhubarb filling was perfectly tart and sweet. The macaroon topping added a lovely nutty flavor and texture. I will definitely be making this again!