Rhubarb Cardamom Custard And Crushed Pecan Shortbread Tart
Time for some spring-time pops of red and fuchsia...specifically berries and rhubarb in a rhubarb cardamom custard and crushed pecan shortbread tart. Makes me want to wear some deep red lipstick.
Pecan Shortbread Pastry
1 1/4 cups flour
1/4 cup crushed pecans (crushed to the consistency of sand)
1/4 cup confectioners sugar
3/4 cup unsalted butter
1 1/2 teaspoons vinegar
Mix flour, pecans and sugar in a food processor. Add butter and process until file. With machine running, add vinegar, process 5-10 seconds. Dough should gather slightly, but not into a ball. Let rest for 30 minutes, then press into an 8x8 tart pan.
Bake at 375 minutes for approximately 25 minutes. Cool completely.
Rhubarb Cardamom Custard
Pastry cream is adapted from The Kitchn: http://www.thekitchn.com/how-to-make-pastry-cream-168126
Added 1/4 teaspoon of cardamom to the heated milk in Step 1.
Cut 4-5 stalks of rhubarb. Heat the rhubarb slowly on medium-low heat with 1-2 tablespoons of sugar and 1-2 tablespoons of water. When the rhubarb starts to soften, take the pieces out and set aside (for the assembly). Add the rhubarb syrup to the heated milk from Step 1. The rest of the pastry cream recipe stays the same.
Fill the cooled tart shell with the chilled pastry cream.
Assemble cooked rhubarb, raspberries, and strawberry slices on top. (I dehydrated the strawberry slices slightly at 300 degrees F for 35 minutes ahead of time).
Sprinkle with more crushed pecan and confectioners sugar.