Sweet Rhubarb Custard Tart

Have you ever encountered the stunning contrast of sweet and tart in the same bite? Imagine a vibrant pink filling that bursts with flavor nestled within a buttery crust, all drizzled with luscious custard. This delightful combination makes for a dessert that not only tantalizes your taste buds but also charms anyone fortunate enough to share it with you. While it might seem intimidating, creating a Sweet Rhubarb Custard Tart is surprisingly simple and rewarding. You’ll love the balance of flavors, the creamy texture, and the rustic charm of this dish. Perfect for gatherings or simply enjoying at home, this tart invites you to experience a unique combination of comforts, making it an irresistible treat worth trying.

Why Make This Recipe

You’ll be wowed by the vibrant combination of flavors in this Sweet Rhubarb Custard Tart. The tart rhubarb pairs beautifully with the creamy custard, creating a dessert that dances between sweet and tangy.

This dish is incredibly easy to make, even for beginner bakers. The mixture comes together quickly and requires minimal effort, making it a fantastic choice for busy weeknight dinners or casual gatherings.

On a budget? This recipe utilizes simple ingredients that won’t strain your wallet, yet the flavors will impress friends and family alike. It can also be made ahead of time, which allows you to enjoy quality time with loved ones instead of working in the kitchen.

How to Make Sweet Rhubarb Custard Tart

Ingredients

• For the Crust:
• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• ¼ cup granulated sugar
• 1/4 tsp salt
• 1 egg yolk
• 3-4 tbsp cold water
• For the Filling:
• 2 cups rhubarb, chopped (fresh or frozen)
• ¾ cup granulated sugar (adjust based on tartness preference)
• 1 egg
• 1 cup heavy cream
• 1 tsp vanilla extract
• 2 tbsp cornstarch

Helpful Notes:

• For the best results, use chilled butter and ice-cold water to ensure a flaky crust.
• Find rhubarb in the produce section of your grocery store during springtime or frozen in the freezer aisle year-round.
• If you’re short on time, store-bought pie crust can be substituted for homemade.

Directions

1. Make the Crust:

• In a mixing bowl, combine flour, sugar, and salt. Add chilled butter and mix with your fingertips until the mixture resembles coarse crumbs.
• Blend in the egg yolk and enough cold water, one tablespoon at a time, until the dough holds together.
• Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

1. Prepare the Initially-Cooked Rhubarb:

• In a saucepan over medium heat, combine chopped rhubarb and ½ cup of sugar. Cook for about 5-7 minutes until just tender and juices are released. Remove from heat.

1. Roll out the Dough:

• Lightly flour a surface and roll out the dough to fit a 9-inch tart pan. Gently press the dough into the pan and trim excess.

1. Blind Bake the Crust:

• Line the crust with parchment paper, fill it with pie weights, and bake for 10-15 minutes until lightly golden. Remove from oven and let cool.

1. Prepare the Custard Filling:

• In a bowl, whisk together the remaining sugar, egg, heavy cream, vanilla extract, and cornstarch until well combined.

1. Combine and Bake:

• Spread the cooked rhubarb evenly into the cooled tart crust. Pour the custard mixture over the rhubarb, filling until just full.
• Bake for 35-40 minutes or until the custard is set and slightly golden on top. It should feel firm but jiggle slightly in the center.

1. Cool and Serve:

• Let the tart cool completely at room temperature and then refrigerate for at least an hour before serving. This allows flavors to meld beautifully.

 

How to Serve Sweet Rhubarb Custard Tart

This tart is best enjoyed chilled or at room temperature, allowing the flavored custard to set perfectly. For an elegant presentation, you can dust the top with powdered sugar or serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh mint leaves can add a pop of color and freshness to the plate, while a drizzle of honey or caramel sauce can enhance the sweetness. This dessert is an excellent choice for springtime gatherings, picnics, or brunch celebrations.

How to Store Sweet Rhubarb Custard Tart

To keep your Sweet Rhubarb Custard Tart fresh, store it in the refrigerator in an airtight container. It will stay good for up to 4 days. If you want to save it for later, this tart can be frozen for up to 2 months. Allow it to cool completely before wrapping it in plastic wrap and aluminum foil. For the best texture when reheating, use an oven preheated to 350°F (175°C), heating until warmed through, about 10-15 minutes. If you’re in a hurry, the microwave works too, but be careful to avoid overheating. Check for any signs of spoilage, such as an off smell or mold, before enjoying leftovers.

Tips to Make Sweet Rhubarb Custard Tart

1. Dough Management: Chill your ingredients and tools to help create a flakier crust that holds its shape better.
2. Sugar Adjustments: Vary the amount of sugar depending on the sweetness of your rhubarb. Tart rhubarb might need a little more sugar to balance flavors.
3. Cornstarch Trick: For a thicker custard, increase the amount of cornstarch slightly to ensure it sets properly.
4. Blind Baking: Don’t skip blind baking; it helps prevent a soggy bottom for your tart.
5. Rhubarb Substitute: If rhubarb isn’t available, feel free to swap in berries or stone fruits for a different fruity twist.
6. Egg Alternatives: For a vegan version, use a flax egg or chia egg in place of the egg in the custard.
7. Flavor Add-ins: Experiment with spices like nutmeg or cardamom to add a warm flavor profile to the custard.
8. Make-ahead Crust: You can prepare and freeze the crust ahead of time, which saves time on baking day.
9. Serving Size Adjustments: Cut smaller slices for gatherings to make the tart stretch further and allow more people to enjoy it.
10. Transforming Leftovers: Use leftover tart to create a unique trifle by layering with whipped cream and fresh fruit.

Variations

1. Vegan Vibrancy: Substitute heavy cream with coconut cream and use a flax egg in place of the regular egg. Sweetened with maple syrup, this vegan Sweet Rhubarb Custard Tart remains decadent yet plant-based.
2. Honey-Glazed Delight: Replace sugar in the filling with honey for a rich and earthy sweetness. The honey adds complexity and pairs fabulously with the tart rhubarb.
3. Lemon Zest Infusion: Add the zest of one lemon to the custard for a refreshing brightness that takes the flavor profile up a notch.
4. Savory Twist: Blend in chopped fresh herbs like basil or mint into the custard filling for a playful contrast between sweet and savory, a great choice for a unique twist.
5. Spicy Rhubarb Fusion: Introduce a hint of ginger or cayenne to the filling to create a spiced version. The warmth of the spices beautifully complements the tartness of the rhubarb.

FAQs

Can I make this ahead of time?

Absolutely! The tart can be baked a day in advance and stored in the refrigerator, making it a great option for preparing for gatherings. Just be sure to let it cool completely before covering it.

How do I store leftovers?

Leftovers should be placed in an airtight container in the refrigerator. Consume them within 4-5 days for the best quality. Make sure to check for any spoilage signs before enjoying your leftovers.

Can I freeze this dish?

Yes, you can freeze the tart! Wrap it well in plastic wrap and then foil, ensuring no air can get in. It can stay good in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.

What can I substitute for rhubarb?

If rhubarb is unavailable, you can use strawberries, cherries, or a combination of fruits that bring a tart flavor. Adjust the sugar level based on the sweetness of your chosen fruit.

How do I prevent the custard from curdling?

Ensure ingredients are mixed thoroughly at room temp before combining them. Pour the custard slowly into the crust to help minimize temperature shock, and avoid high heat during baking.

Is this gluten-free friendly?

To make this recipe gluten-free, swap the all-purpose flour with a gluten-free flour blend, and check that any additional ingredients are certified gluten-free.

Can I use a different type of pan?

Yes, this tart can be made in a pie dish or even as individual tarts using muffin tins. Just adjust baking time as needed.

How do I know when it’s done?

The tart is done when the filling is set but still slightly jiggly in the center. The edges should be golden brown and the custard should not appear watery.