This Rhubarb Custard Tart has a delightful mix of tart rhubarb and creamy custard, all nestled in a golden crust. It’s the perfect dessert to brighten any meal!
There’s something special about its sweet and tangy flavor combo that makes me smile. I often serve it warm with a dollop of whipped cream—yum!
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is ideal for this tart for its bright flavor and texture. But if it’s out of season, frozen rhubarb works too. Just make sure to thaw and drain any excess liquid before using.
Butter: Unsalted butter allows you to control the saltiness in the tart. If you’re looking for a dairy-free option, you can substitute with a plant-based butter alternative.
Heavy Cream: This adds richness to the custard. If you want a lighter version, you can use half-and-half or whole milk, keeping in mind the texture won’t be quite as creamy.
Eggs: Eggs bind the filling and help it set. If you’d like an egg-free option, you might try using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals one egg) for a similar binding effect.
How to Perfectly Blind Bake a Tart Crust?
Blind baking is crucial for a crisp tart shell. The idea is to pre-bake the unfurnished crust so it won’t get soggy when filled with the custard. Here’s how to do it right:
- Make sure your crust is chilled before baking. This prevents shrinking.
- After rolling and fitting your crust in the pan, prick the bottom with a fork. This allows steam to escape.
- Line with parchment paper, fill with pie weights (or dry beans), and bake for 15 minutes.
- Remove the weights and bake for another 10 minutes until it’s golden. This helps achieve that nice crunch!
Let it cool completely before filling to ensure a perfect tart base.
How to Make a Rhubarb Custard Tart
Ingredients You’ll Need:
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1/4 tsp salt
- 1 large egg yolk
- 2-3 tbsp cold water
For the Filling:
- 2 cups rhubarb, chopped (fresh or frozen)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 tsp salt
How Much Time Will You Need?
This tasty Rhubarb Custard Tart will take you around 1 hour and 15 minutes to prepare and bake, plus at least 30 minutes for the crust to chill. It’s a great way to enjoy the spring flavors of rhubarb!
Step-by-Step Instructions:
1. Prepare the Tart Crust:
In a medium bowl, mix together the flour, powdered sugar, and salt. Add in the cold, cubed butter. Using a pastry cutter or your fingers, mix until the mixture looks like coarse crumbs. Then, add the egg yolk and cold water, one tablespoon at a time, mixing until your dough just comes together. Shape it into a disc, wrap in plastic wrap, and place it in the fridge for at least 30 minutes.
2. Preheat the Oven:
While the dough chills, preheat your oven to 375°F (190°C). This will get it nice and hot when you’re ready to bake!
3. Roll Out the Dough:
Take the chilled dough from the fridge and roll it out on a floured surface. Fit it into a tart pan and trim any excess dough hanging over the edges. To prevent the crust from puffing up, prick the bottom with a fork.
4. Blind Bake the Crust:
Line the crust with parchment paper and fill it with pie weights or dry beans. Bake for 15 minutes, then carefully remove the weights and parchment. Continue baking for another 10 minutes or until the crust is lightly golden. Let it cool completely.
5. Prepare the Rhubarb:
In a saucepan over medium heat, combine the chopped rhubarb and 1/2 cup of the sugar. Cook for about 5-7 minutes until the rhubarb becomes soft. Make sure to strain any excess liquid and set the rhubarb aside.
6. Make the Custard Filling:
In a mixing bowl, combine the eggs, remaining sugar, heavy cream, vanilla extract, flour, and salt. Whisk everything together until the mixture is smooth and well blended.
7. Combine and Bake:
Spread the cooked rhubarb evenly over the cooled tart crust. Pour the custard mixture gently on top, covering the rhubarb.
8. Final Baking:
Return the tart to the oven and bake at 375°F (190°C) for about 25-30 minutes, or until the custard is set and has a beautiful golden color on top.
9. Cool and Serve:
Let the tart cool completely on a wire rack. You can serve it chilled or at room temperature, and it’s lovely topped with a dollop of whipped cream if you like!
Enjoy your delightful Rhubarb Custard Tart!
Can I Use Frozen Rhubarb in This Recipe?
Absolutely! If using frozen rhubarb, there’s no need to thaw it beforehand. Just chop it into pieces and cook it in the saucepan straight from the freezer. This will help to maintain its texture and flavor, but you may want to cook it a little bit longer if it’s still icy at the start.
What Can I Substitute for the Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a mixture of milk and Greek yogurt (use a 2:1 ratio of milk to yogurt). Just keep in mind that this may alter the creaminess of the custard slightly!
How Long Can I Store Leftover Tart?
You can store leftover rhubarb custard tart in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months—simply wrap it tightly with plastic wrap and aluminum foil.
Can I Make the Crust Ahead of Time?
Sure! You can prepare the tart crust up to 2 days in advance. After forming the dough into a disc, wrap it tightly in plastic wrap and store it in the fridge. When you’re ready to use it, just roll it out as instructed!
