Description
Discover the perfect balance of sweet and tart with our classic Rhubarb Tart with Silky Custard. This vibrant dessert features crisp pastry, tangy rhubarb, and a smooth custard filling, making it an irresistible treat for spring gatherings.
Ingredients
Scale
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup cold unsalted butter, cubed
- ¼ teaspoon salt
- ¼ cup ice water
- 2 cups fresh rhubarb, trimmed and sliced
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- 3 large eggs
- 1 cup whole milk
- ¼ cup cornstarch
- ¼ teaspoon salt
- Powdered sugar for dusting
Instructions
- Make the pastry: In a bowl combine flour, sugar, and salt. Add cold butter and rub until the mixture resembles coarse crumbs.
- Gradually add ice water until a dough forms. Chill 30 minutes.
- Roll out dough and fit into tart pan. Chill again.
- Blind bake crust 12–15 minutes, then 5 minutes uncovered.
- Prepare custard: cook milk, sugars, cinnamon, vanilla, cornstarch, and salt until thick.
- Temper eggs, return to heat briefly, then stir in rhubarb.
- Pour into crust and bake 30–35 minutes until set.
- Cool slightly, dust with sugar, and serve.
Notes
For a gluten-free crust, use almond flour or GF mix. You can mix strawberries with rhubarb. Store refrigerated up to 2 days.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 tart)
- Calories: 250
- Sugar: 30g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Rhubarb, Tart, Custard, Dessert, Spring