Vanilla Custard Tart with Rhubarb

Preparation info
  • Yield:

    2

    tarts, 11 inches in diameter
    • Difficulty

      Medium

Appears in

By Bo Friberg

Published 1989

  • About

Ingredients

Method

  1. Line 2 false-bottomed tart pans, 11 inches (27.5 cm) in diameter, with short dough rolled to ⅛ inch (3 mm) thick (see Figure 7-1). Prick the dough lightly