Alsatian Rhubarb Tart

在食品加工亚搏电竞机中，将面粉与糖和盐混合。加入黄油并脉搏，直到豌豆大小为止。在一个小碗中，用冰水搅拌鸡蛋。将鸡蛋混合物在面团上淋上，然后搅拌直至均匀湿润。不要让它形成球。将面团转到工作表面上，将其聚集在一起并形成磁盘。用塑料包裹并冷藏直到牢固至少30分钟。

In a medium bowl, toss the rhubarb with 1/2 cup of the sugar; transfer to a strainer. Set it over the bowl and refrigerate overnight to drain.

Preheat the oven to 375°. On a lightly floured surface, roll out the pastry to a 14-inch round. Fit the pastry into a 10-inch tart pan with a removable bottom and trim the overhanging pastry.

Line the pastry with foil and fill with pie weights, dried beans or rice. Bake the tart shell in the lower third of the oven for about 20 minutes, or until the pastry is set. Carefully remove the foil and weights and bake the shell for about 10 minutes, or until cooked and the bottom is lightly golden.

Press on the rhubarb to extract as much liquid as possible. In a bowl, toss the rhubarb with 1/3 cup plus 1 tablespoon of the sugar. Spread the rhubarb in the shell and bake in the center of the oven for 15 minutes, or until the rhubarb is just tender.

In a medium bowl, whisk the cream with the egg yolks and 3 tablespoons of the sugar. Pour the custard over the rhubarb and bake in the lower third of the oven for about 20 minutes, or until set.

将烤箱温度提高到425°，并将架子放在烤箱的上部三分之一中。在一个大碗中，使用手持式电动搅拌机，用盐将蛋清打成蛋白，直到形成峰值。逐渐加入剩余的1/4杯糖，跳动直到白色僵硬而有光泽。将蛋白甜饼一直延伸到蛋s上。在烤箱的上部烘烤5分钟，或者直到蛋白酥皮变成浅褐色为止。让蛋wool，然后取下戒指，将蛋t将蛋s滑到蛋糕板上并食用。