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Sweet Rhubarb Custard Tart

Irresistibly Creamy Sweet Rhubarb Custard Tart Recipe

This Sweet Rhubarb Custard Tart combines tart rhubarb with creamy custard, all in a flaky crust, making it an irresistible dessert.
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Prep Time 1 hour
Cook Time 40 minutes
Chilling Time 30 minutes
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 100 g Butter (softened) Ensure it's very soft for easy mixing.
  • 75 g Confectioner’s Sugar Granulated sugar can be used in a pinch.
  • 1 large Eggs Use large eggs for consistency.
  • 50 g Almond Meal Can be swapped for hazelnuts or omitted.
  • 200 g Plain Flour Accurate measuring is crucial.
  • 400 g Fresh Rhubarb Substitute with frozen if necessary.
For the Custard
  • 500 ml Milk Whole milk is preferred for creaminess.
  • 1 tbsp Vanilla Extract Vanilla bean can deepen flavor.
  • 25 g Cornstarch Instant pudding mix can serve as a substitute.
  • 100 g Sugar Adjust according to personal taste.
For the Rhubarb Compote
  • 1 piece Lemon Peels
  • 1 tbsp Lemon Juice
  • 1 piece Cinnamon Stick Optional.
  • 2 pieces Star Anise Pods Optional.

Equipment

  • Mixing Bowl
  • tart pan
  • saucepan

Method
 

Step-by-Step Instructions
  1. Cream together the butter and confectioner's sugar until light and fluffy, about 2-3 minutes. Add in the egg, almond meal, and plain flour, mixing gently until just combined. Wrap the dough and refrigerate for at least 1 hour.
  2. Preheat your oven to 160°C (325°F). Roll out the pastry dough and line a tart pan. Prick the bottom with a fork and freeze for 15 minutes. Bake for 20-30 minutes or until golden brown. Allow to cool.
  3. In a saucepan, warm the milk and stir in the vanilla extract until just simmering. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Gradually combine with the warm milk, cook until thickened, about 5-7 minutes. Chill the custard until cool.
  4. Chop the rhubarb into 1-inch pieces and place them in a pot with water, sugar, lemon juice, and optional flavorings. Simmer for 10-15 minutes. Mash slightly to create a compote.
  5. Gently pour the custard into the tart shell, then spoon the cooled rhubarb compote on top. Refrigerate for at least 30 minutes to set the custard before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 150mgPotassium: 220mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 1mg

Notes

Store in an airtight container for up to 2-3 days in the fridge. Can be frozen for up to 2 months.

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