Crunchy tart with crème pâtissière and caramelised rhubarb

The last weekend was all about enjoyment.
Some food bloggers and other connoisseurs from Cologne and Düsseldorf met on Saturday. Regine was a special guest from pinch of spice extra from Munich. In addition, there was also Christina of fine vegetables and some non-blogger.

In absolutely great weather stormed our nice troupe after the first greeting at the main station direction Kölner Kochhaus .
Such a well-stocked kitchen and cooking accessory business has long been missing in Cologne. On three floors you will really find everything the chef's heart desires: from the espresso spoon over the dust roaster to the Big Green Egg. The choice of bakeware in various shapes, sizes and materials alone is unbeatable. And yes, there are also plenty of square tart shapes! Last year, I had imported extra mine from Hamburg to be able to bake this wonderful apricot tart in the summer. It will also be used here later ...
It continued with a small detour via Manufactum Cologne in the English shop in the city center, where we stocked up with plenty of tea, chips, clotted cream and malt Vinegar br> The next stop was the kitchen department at TK-Maxx am Neumarkt. Many people are unaware that TK-Maxx is not just a shop-in-the-wool shop, but also has an excellent kitchen department with a great selection and great offers. As much as I avoid the store otherwise, because it is always full and the clothes shop there is really no joy - the kitchen department is always worthwhile. Precisely because there are many things from England that are rarely found in "normal" shops. Again, the selection of dishes and baking dishes is simply gigantic.

And of course we were able to find it again last Saturday, after about half of my baking mold collection already comes from here anyway. I could carry wonderful enamel dishes for baking and roasting home! For details then at first use.
So after we were exhausted from shopping, it went to the Cologne Südstadt, currently the very best burger shop in the city in the "fat cow". And although it is always packed, we got a table and could relax in peace.
After we were all satisfied we went on to book gourmet in the absolute cookbook paradise. Unfortunately, the shop now closes after 25 years. That's why there are 50% off the entire range this month.So, if that's not promising.

Recipe for Crunchy Tarte with Crème Pâtissière and Caramelized Rhubarb

For brainstorming, what could I conjure up wonderful from the beautiful hand-harvested rhubarb, I have only again foodgwaker questioned my favorite source of inspiration and am going about this beautiful recipe stumbled: Rhubarb Earl Gray Custard Tart from a swoonful of sugar
but I do not like scented sweets and Earl Gray certainly do not.. But the idea with the three layers and the beautiful brick-like serving of the caramelized rhubarb in the oven I liked very well, so I adapted and modified the recipe for my taste and my Tarte form. And it is soooo unbelievably good.
why necessarily enjoyment!
The preparation is indeed (starting preferably in the morning when the tart to be eaten in the afternoon) a little time consuming, but otherwise quite simple.

Recipe for crunchy tarte with crème pâtissière and caramelised rhubarb

Crunchy tart with crème pâtissière and caramelised rhubarb

for a square tart tin measuring 33 x 10 cm, buttered and lightly floured

For the crunchy short crust pastry :
150 g of flour
1 pinch of salt
35 g of sugar
90 g of cold butter in Small pieces of 1 egg yolk

Mix flour, salt and sugar in a mixing bowl. Add the butter and egg yolks and the whole with the fingertips, the dough hook of the hand mixer s process, the food processor or just a knife quickly became a crumbly short pastry and then knead with your hands until smooth.
press the dough flat as possible, turn into something plastic wrap and place for half an hour in the fridge. ' br> In the meantime, continue with the crème pâtissière (bottom).
Then preheat the oven to 175 ° C top and bottom heat.
After the dough has solidified, roll it out carefully between cling film in the size of the tart.
Place the dough in the prepared tart tin and pull up one edge.
Pierce the bottom and edge several times with a fork and place the dish in the oven.
Bake the tart top for about 20 minutes until it is golden brown.
the form put on a cooling rack and let the tart cool completely at room temperature.
the oven for karmellisierten rhubarb (below) can be turned on.

for the crème pâtissière (or vile: custard or pastry cream):
325 ml milk
Mark of 1/2 vanilla bean and scraped pod itself
20g cornflour (cornstarch)
75 g sugar
1 egg
25g soft butter

the milk with the vanilla seeds and scraped vanilla pod in a sufficiently large pot and bring to a boil again.
Meanwhile, the cornstarch with the sugar and the Stir egg into a small bowl until smooth.
Once the milk has risen, remove directly from the heat, remove the vanilla pod and add 2 tbsp of the hot milk to the cornstarch mixture. Pour this mixture into the hot milk with constant stirring.
Put the pot back on the stove and heat the mixture over medium heat until the cream thickens. Only when it is lightly simmering does the food starch taste disappear.Then refrigerate.

For the caramelized rhubarb:
about 5 evenly-thick rods Rhubarb
2-3 tbsp brown sugar

Ein Cover the baking sheet with baking paper.
Wash and "peel" the rhubarb by peeling off the threads of the outer layer.
Cut the bars diagonally into very slanted pieces about 5 cm long and distribute them evenly on the baking paper. Push the tin into the upper third of the oven preheated to 175 ° C and roast the rhubarb for about 8-10 minutes until the sugar melts and the rhubarb softens Then, take the tin out of the oven and let the rhubarb cool down completely on a wire rack.
Well, when all the ingredients are well chilled, the tart is put together:
Add the Gently remove the tart base from the mold (my shape has a removable base, this is absolutely recommended) and put on a cake plate.
Spread the crème pâtissière evenly on the ground.
Finally, the rhubarb pieces carefully remove from the baking paper and serve as a brick on the crème pâtissière. This works best with your fingers.
Serve now!
The tart keeps itself easily a few days airtight packed in the fridge. Although the soil softens, overall this does not detract from the taste.