Rhu the Day

Greetings home-slices,

Today we made our weekly pie-grimage to Established where a ginger-almond custard tart with rhubarb and a healthy dollop of cream (some dollops healthier than others) re-pied our efforts.

We don't think it's pie-perbole to call this a work of tart. What made it special? Let's take stalk.

The crust was light, yet firm, offering a buttery base for the creamy custard. Ginger and vanilla notes married seamlessly in each silky bite. Our main criticism was the slight runny-ness of the custard; however, this translated into a velvety finish.

Now let's take it to the top! The tart was adorned with ribbons of rhubarb, the vibrant pink making for a stunning contrast with the pale yellow of the custard. Eating the rhubarb was a slurpy, syrup-y experience—and we loved every bit of it. The tart jab of rhubarb flirted with the bright burst of ginger, together rounding out the flavor profile.

Overall, we found this creative bake to be exceptional, and it will always hold a special place in our tarts.

Stay sweet till next week,

Two Crusty Gals