Blog | Weekly Specials

Vanilla Bean Strawberry Rhubarb Tart

One of our most favorite things about summer is the fresh, local fruit delivered from local farms to our produce department. It’s like a local farmer’s market every day at Haggen. We work with local growers who provide some of the very best and freshest strawberries and rhubarb in the Pacific Northwest.


Vanilla Bean Strawberry Rhubarb Tart

  • 1 premade pie crust
  • 2-2/3 cups whole milk
  • 1/3 cup sugar
  • 1/2 vanilla bean, seeds and pulp
  • pinch of salt
  • 3 egg yolks
  • 2 Tbsp cornstarch
  • 1 lb (1 pint) fresh strawberries, thinly sliced
  • 3 stalks of rhubarb, sliced
  • 4 Tbsp sugar, for rhubarb compote
  • 2 Tbsp pistachios, chopped

Prepare Crust: Transfer dough into a 10″ tart
pan. Gently tuck the dough into the crevices of
the tart pan, and trim excess so dough is flush with edge of tart pan. Bake crust according to package instructions.

Vanilla Bean Curd: Heat 2 cups of the milk, sugar, vanilla seeds and pulp plus the salt in
a saucepan over medium-high to a boil,
stirring frequently.

Meanwhile, combine the egg yolks, cornstarch
and remaining milk in medium bowl and whisk until the mixture is creamy, about 30 seconds.

As soon as milk mixture comes to a boil reduce heat to low and remove the vanilla pulp. Gradually whisk in egg mixture, stirring quickly. Continue cooking and stirring until pudding thickens, about 2 minutes.

Remove from heat and cool for 15 minutes.
Pour the mixture into the cooled tart crust.
Chill for 1 hour.

Rhubarb Compote: In a small bowl, add sliced rhubarb and sugar. Let sit for 15 minutes. Transfer mixture to a small saucepan and
cook over medium heat for 10 minutes.
Let mixture cool.

Assemble the Tart: Arrange thinly sliced strawberries in two concentric circles, starting from the outer edge of the crust. Add a thin layer of the rhubarb mixture to the center of the tart. Sprinkle with pistachios.



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