Strawberry and Rhubarb Pie with Vanilla Cream

Name: Strawberry and Rhubarb Pie with Vanilla Cream - Emilia C.
Ingredients: Pie crust (of your choice) 4 stalks of rhubarb 300; 400 g strawberries 2 eggs 200 ml milk 120; 150 g sugar 1/2 teaspoon salt vanilla essence 1/2 packet of instant vanilla pudding (for cold) whipped cream for decoration

Desert - Strawberry and Rhubarb Pie with Vanilla Cream by Emilia C. - Recipia

We start by preparing the base of our delicious tart. If you don't opt for a store-bought pastry, I recommend rolling out a sheet of fresh dough, which you should carefully place in a tart pan, ensuring it is evenly distributed on the bottom and edges. Once you have completed this important step, you can cover the dough with parchment paper, which will protect the dough from moisture and prevent air bubbles from forming during baking. Add some dry beans or rice, which will act as weights, keeping the dough in place. Now, place the tart in the oven to partially bake until the dough takes on a golden hue, but remember that it should not be fully baked to avoid a soggy bottom after adding the filling. While the dough is in the oven, it's the perfect time to prepare the filling. Start by patiently washing all the fruits, ensuring they are clean and fresh. The rhubarb, with its pleasant acidity, should be cut into pieces about 1.5 cm, while the strawberries can be halved or quartered, depending on their size. If you don't have rhubarb on hand, you can replace it with other fruits like sour cherries, gooseberries, or tart apples, which will add a touch of freshness and a slightly sour taste. Next, prepare the delicious cream that will bind all the ingredients together. Beat the eggs well, then add the vanilla pudding, milk, sugar, salt, and vanilla extract. Mix everything until you obtain a homogeneous mixture. Once the dough is partially baked, remove it from the oven and carefully place the fruits on the bottom of the tart. Pour the liquid cream evenly over the fruits, ensuring they are well covered. Place the tart back in the oven, set to a low temperature, and let it bake for about an hour and a half. It is essential to monitor the baking process closely so that the cream sets well and the edges of the dough do not burn. You can gently open the oven door from time to time and lightly press the fruits with a fork to ensure they are well integrated and do not dry out. After the baking time is complete, let the tart cool slightly before removing it from the pan. Serve it warm or at room temperature, and enjoy the perfect combination of textures and flavors. This tart will not only delight your taste buds but also bring a touch of joy to your table. Savor each slice with your loved ones!

Ingredients

Pie crust (of your choice) 4 stalks of rhubarb 300
400 g strawberries 2 eggs 200 ml milk 120
150 g sugar 1/2 teaspoon salt vanilla essence 1/2 packet of instant vanilla pudding (for cold) whipped cream for decoration

Strawberry and Rhubarb Pie with Vanilla Cream

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