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Sweet Rhubarb Custard Tart

This Sweet Rhubarb Custard Tart features a vibrant pink filling bursting with flavor, nestled within a buttery crust, and drizzled with luscious custard. It's a delightful dessert that balances sweet and tart perfectly.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Spring
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour Use chilled for best results.
  • 0.5 cups unsalted butter, chilled and cubed Chill for a flaky crust.
  • 0.25 cups granulated sugar
  • 0.25 tsp salt
  • 1 each egg yolk
  • 3-4 tbsp cold water Adjust based on dough consistency.
For the Filling
  • 2 cups rhubarb, chopped (fresh or frozen) Adjust sugar based on tartness preference.
  • 0.75 cups granulated sugar
  • 1 each egg
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 2 tbsp cornstarch Thicker custard can be achieved by increasing slightly.

Method
 

Make the Crust
  1. In a mixing bowl, combine flour, sugar, and salt. Add chilled butter and mix with your fingertips until the mixture resembles coarse crumbs.
  2. Blend in the egg yolk and enough cold water, one tablespoon at a time, until the dough holds together.
  3. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat the Oven
  1. Preheat your oven to 375°F (190°C).
Prepare the Initially-Cooked Rhubarb
  1. 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.
Roll out the Dough
  1. 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.
Blind Bake the Crust
  1. 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.
Prepare the Custard Filling
  1. In a bowl, whisk together the remaining sugar, egg, heavy cream, vanilla extract, and cornstarch until well combined.
Combine and Bake
  1. Spread the cooked rhubarb evenly into the cooled tart crust. Pour the custard mixture over the rhubarb, filling until just full.
  2. 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.
Cool and Serve
  1. Let the tart cool completely at room temperature and then refrigerate for at least an hour before serving.

Notes

Serve chilled or at room temperature, and consider dusting with powdered sugar or adding a dollop of whipped cream. Store in an airtight container for up to 4 days, or freeze for up to 2 months.