Rhubarb Custard Tart
A classic dessert that combines the tartness of fresh rhubarb with a creamy custard filling, all encased in a buttery crust.
Ingredients
For the Tart Crust
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed Keep butter chilled for best results.
- ¼ cup granulated sugar
- 1 large egg yolk
- 2–4 tablespoons ice water Add gradually until dough comes together.
- 1 pinch salt
For the Filling
- 2 cups rhubarb, chopped Use fresh rhubarb for best flavor.
- 1 cup granulated sugar Divided into two portions.
- 3 large eggs
- 1 cup heavy cream Can be substituted with Greek yogurt for a lighter version.
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 pinch salt
- powdered sugar Optional for dusting before serving.
Instructions
Prepare the Tart Crust
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
- Add the cubed butter and mix until the mixture resembles coarse crumbs.
- Stir in the egg yolk and gradually add ice water until the dough comes together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Pre-bake the Crust
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough and transfer it to a 9-inch tart pan.
- Trim the edges, cover with parchment paper, and fill with weights.
- Bake for 15 minutes, remove weights, and bake for an additional 10 minutes.
- Set the crust aside to cool.
Prepare the Rhubarb Filling
- In a large bowl, combine the chopped rhubarb and ½ cup of sugar. Let it sit for about 10 minutes and drain any excess liquid.
- In another bowl, whisk together the eggs, remaining sugar, heavy cream, vanilla, flour, and salt.
Assemble and Bake the Tart
- Spread the rhubarb over the cooled crust, then pour the custard mixture over it.
- Bake in the oven for 25–30 minutes, or until the custard is set.
Cool and Serve
- Allow the tart to cool on a wire rack before slicing.
- Dust with powdered sugar before serving if desired.
Notes
Chill your ingredients for a flakier crust. Do not overmix the dough. Fresh rhubarb is crucial for the best taste. Cool completely for easier slicing.