Some Cuisine : Rhubarb tart

Although it's mentionned in my blog's title, I realize there's not a single food recipe in here.

Thing is, I love to cook, but my schedule doesn't allow me to do it often, let alone document what I make! But I decided to remedy that, so here's a rhubarb tart recipe I tried during these holidays :

What you will need (serves up to 8 persons, depending on how hungry you are) :

• 3 stalks rhubarb

Sweet shortcrust pastry : 

• 150 g flour
• 50g sugar
• 1 egg
• 80g soft butter
• 1 pinch of salt
• cinnamon (to taste)

Cream mix : 

• 2 eggs
• 20g sugar
• 3 tbsp mascarpone
• 5 amaretti (or more if you really want to feel the taste)

Peel the rhubarb stalks and dice them. Put them in a bowl and sprinkle lightly with sugar.

Pastry : mix the sugar and egg together. Apart, mix the flour, salt and cinnamon together, then, little by little, add them to the egg+ sugar until you get a crumbling texture. Finally, add the butter cut in small pieces, until you get a homogenic texture.

Roll it and put it in a baking pan, with baking paper to keep it from sticking to it. Pre-bake, 180°C, for 15 min.

Evenly scatter the rhubarb bits on your pre-baked pastry.

Cream : put the sugar with one tbsp of water in a saucepan and boil to make a syrup.
Break the eggs, separating the yolks from the white. Keep the yolks, mix them with the syrup and whip until it gets white and firm. Then add the mascarpone. Reduce the amaretti to a powder in a food processor, then add to the cream and mix. Pour the cream mix in the pastry, over the rhubarb.

Put in the oven for 30 min at 180°C (it should be slightly golden on the top), let it cool, and...enjoy!