This Rhubarb Custard Tart is a tasty treat with a sweet and tangy filling on a buttery crust. It’s perfect for springtime gatherings or a cozy night in!
I love how the tartness of rhubarb meets the creamy custard—what a combo! It’s a hit every time I serve it. Plus, it’s surprisingly easy to whip up. Who could resist? 😋
Key Ingredients & Substitutions
Rhubarb: This is the star of the tart! Fresh rhubarb has a unique tangy flavor. If you can’t find fresh rhubarb, consider using frozen rhubarb, but be sure to thaw and drain excess moisture before cooking.
All-purpose Flour: A standard choice for the tart crust, but you can use whole wheat flour for a nuttier flavor or a gluten-free blend if you need a gluten-free option.
Unsalted Butter: For the best control over salt levels in your tart crust, I recommend unsalted butter. If you’re in a pinch, you can also use coconut oil or a plant-based butter substitute.
Heavy Cream: It gives a rich texture to the custard. If you’re looking for a lighter option, you can use half-and-half or whole milk, but the custard will be less rich.
How Do I Ensure My Custard Sets Perfectly?
Getting the custard just right is key to a successful Rhubarb Custard Tart. Here’s how to do it:
- Whisk eggs and cream gently but thoroughly. You want them to mix well without incorporating too much air, which can create bubbles.
- Combine cooked rhubarb carefully with the custard mix. Don’t over-stir; just gently fold them together.
- Monitor your baking time. Start checking your tart at the 30-minute mark; it should be set but still slightly wobbly in the center when you take it out.
Let the tart cool completely as it will continue to firm up as it cools, making it easier to slice!
How to Make Rhubarb Custard Tart
Ingredients You’ll Need:
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, chilled and diced
- 1 egg yolk
- 2-3 tablespoons cold water
For the Filling:
- 2 cups rhubarb, chopped into small pieces
- 1/2 cup granulated sugar (adjust based on tartness of rhubarb)
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare, plus 50-60 minutes for baking and cooling. So, set aside around 1.5 hours total to create this delicious tart!
Step-by-Step Instructions:
1. Prepare the Tart Crust:
Start by mixing together the flour and powdered sugar in a bowl. Then, add the chilled, diced butter and mix until it looks like coarse crumbs. Next, stir in the egg yolk along with 2 tablespoons of cold water. Use your hands to form a dough; if it feels too dry, add a little more cold water. Once the dough is ready, press it evenly into a tart pan, making sure to cover the bottom and sides well. Prick the bottom with a fork to avoid bubbling, and then chill it in the refrigerator for about 30 minutes.
2. Pre-bake the Tart Crust:
While the crust is chilling, preheat your oven to 350°F (175°C). Once chilled, line the tart crust with parchment paper and fill it with pie weights or dried beans. Bake it for 15 minutes, then carefully remove the weights and paper and bake for an additional 10 minutes until the crust is lightly golden. Let it cool while you prepare the filling.
3. Prepare the Rhubarb Filling:
In a saucepan over medium heat, combine the chopped rhubarb and granulated sugar. Stir and cook until the rhubarb is softened, which should take about 5-7 minutes. Once it’s softened, take it off the heat and let it cool down a bit.
4. Combine the Custard:
In a bowl, whisk together the eggs, heavy cream, vanilla extract, and a pinch of salt until everything is nice and combined. Next, gently fold the softened rhubarb into this custard mixture so that it’s well-distributed but not overly mixed.
5. Assemble the Tart:
Now, pour the rhubarb custard filling into your pre-baked tart crust. Use a spatula to smooth the top so that it looks nice and even.
6. Bake the Tart:
Carefully place the tart in the preheated oven and bake for about 35-40 minutes, or until the custard is set and the top has slightly golden spots. Keep an eye on it towards the end so it doesn’t overcook!
7. Cool and Serve:
Once your tart is out of the oven, let it cool completely at room temperature. After that, slice it up and serve! If you like, you can dust it with a little powdered sugar for sweetness and presentation. Enjoy your tasty Rhubarb Custard Tart!
Can I Substitute the Rhubarb for Another Fruit?
Absolutely! If you don’t have rhubarb or prefer a different flavor, you can substitute it with fruits like strawberries, blueberries, or peaches. Just remember to adjust the sugar based on the sweetness of your chosen fruit. For example, strawberries may need less sugar, while stone fruits might require a bit more.
How Should I Store Leftovers?
Store any leftovers in the refrigerator in an airtight container for up to 3 days. To keep the crust crispy, avoid covering the tart tightly. You can also serve it chilled or at room temperature, depending on your preference!
Can I Use a Store-Bought Tart Crust?
Yes, using a store-bought tart crust is a great time-saver! Simply follow the package instructions for pre-baking before adding your rhubarb custard filling. Just be sure to select an unflavored or lightly sweetened crust to complement the tartness of the rhubarb.
What’s the Best Way to Tell When the Custard is Set?
The custard is set when it’s slightly jiggly in the center but not watery. You can also insert a toothpick into the custard – if it comes out clean with just a bit of custard clinging to it, it’s done. Let it cool thoroughly as it continues to set while cooling!
