This Rhubarb Custard Tart is a lovely mix of sweet and tangy, thanks to the bright rhubarb and creamy custard. It sits in a buttery crust that’s just the right amount of flaky!
The tart is a great way to enjoy rhubarb in a fresh way. Plus, every bite feels like a little celebration of spring. I love serving it with a dollop of whipped cream on top—so delicious!
Key Ingredients & Substitutions
All-Purpose Flour: This is your main structure for the tart crust. If you need gluten-free options, consider using a gluten-free flour blend or almond flour. Just note that variations may need adjustments in liquid or baking time!
Unsalted Butter: Using chilled butter is key for a flaky crust. If you don’t have unsalted butter, regular butter works too; just skip adding extra salt in the recipe.
Rhubarb: Fresh rhubarb is awesome, but you could use frozen if that’s what you have. Just thaw and drain excess liquid first. For a different flavor, you can try using strawberries or apples for a fruit filling, keeping the same sugar levels.
Cornstarch: This thickener helps set the filling. In a pinch, you could swap it for flour, but the texture will differ. Or try arrowroot powder for a similar function!
How Do You Ensure a Flaky Tart Crust?
Getting your crust just right can be tricky! The key is using chilled ingredients and not overmixing the dough. Following these simple steps will help:
- Mix the dry ingredients first, and then cut in the chilled butter until you see coarse crumbs.
- Be gentle when adding the egg yolk and water. Overworking can make it tough.
- Chill the dough well; this relaxes the gluten and helps create that lovely flakiness.
- Don’t skip the rolling out step! Aim for about 1/8 inch thickness to fit the tart pan.
How to Make Rhubarb Custard Tart?
Ingredients You’ll Need:
For The Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2-3 tablespoons ice water
For The Rhubarb Filling:
- 3 cups rhubarb, chopped (fresh or frozen)
- 1 cup granulated sugar (adjust based on tartness of rhubarb)
- 3 large eggs
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup cornstarch
- 1/4 teaspoon salt
How Much Time Will You Need?
This delightful Rhubarb Custard Tart takes about 30 minutes to prepare and 30-35 minutes to bake. Plus, don’t forget to chill the dough for at least 30 minutes. In total, you’ll need around 1 hour and 30 minutes to enjoy this homemade treat!
Step-by-Step Instructions:
1. Make the Tart Crust:
In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Then, add the chilled, cubed butter and mix everything together until it looks like coarse crumbs. Next, stir in the egg yolk until combined. Gradually add in the ice water, one tablespoon at a time, mixing until the dough starts to come together. Shape the dough into a disk, wrap it in plastic wrap, and pop it in the fridge for at least 30 minutes to chill.
2. Prepare the Rhubarb Filling:
While the dough is chilling, preheat your oven to 375°F (190°C). In a saucepan, combine the chopped rhubarb and granulated sugar over medium heat. Cook this mixture for about 5-7 minutes until the rhubarb releases its juices and softens. Once done, take it off the heat and let it cool a little. In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, cornstarch, and salt until it’s smooth. Gently fold in the cooled rhubarb mixture.
3. Assemble the Tart:
After the dough has chilled, roll it out on a lightly floured surface until it’s large enough to fit a 9-inch tart pan. Transfer the rolled-out dough to the tart pan, pressing it into the edges and trimming any extra dough that hangs over. Now, pour the prepared rhubarb filling into the crust, spreading it evenly.
4. Bake the Tart:
Place the tart in the preheated oven and bake for about 30-35 minutes. You’ll know it’s ready when the filling looks set and the crust is lightly golden. Once baked, take it out of the oven and let it cool at room temperature.
5. Serve:
After the tart has cooled down, slice it into wedges and serve as is or with a dollop of whipped cream or a scoop of ice cream if you like. Enjoy every bite of your delicious Rhubarb Custard Tart!
Can I Use Frozen Rhubarb for This Recipe?
Absolutely! If using frozen rhubarb, there’s no need to thaw it before cooking. Just add it directly to the saucepan with granulated sugar. You might need to cook it a bit longer to ensure it becomes tender as frozen rhubarb releases more moisture.
Can I Substitute the Heavy Cream?
Yes, if you’re looking for a lighter alternative, you can use half-and-half or whole milk in place of heavy cream. Just keep in mind that the filling may be a bit less rich and creamy in texture.
How Should I Store Leftover Tart?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the tart by wrapping it tightly in plastic wrap and aluminum foil for up to a month. Thaw in the fridge before serving.
Can I Prepare the Tart Crust Ahead of Time?
Yes! You can make the tart crust in advance. Prepare the dough, shape it into a disk, and wrap it in plastic wrap. Refrigerate for up to 2 days, or freeze for up to a month. Just thaw it in the refrigerator before rolling it out.
