Rhubarb Tart with Custard

Rhubarb Tart with Custard is one of those desserts that combines nostalgia with a dash of elegance. When spring rolls around, rhubarb makes its grand entrance, and it’s hard not to get excited. This dish effortlessly brings together the tangy notes of rhubarb with a rich, creamy custard on top. It’s practically a dance of flavors in your mouth! Picture this: a crumbly, buttery tart shell encasing lively chunks of rhubarb and topped with a luscious vanilla pastry cream. Your taste buds are in for a treat.

Jump to:

• Why This Recipe Works
• Why You’ll Love This Rhubarb Tart with Custard
• Ingredients
• For the Sweet Shortcrust Pastry:
• For the Vanilla Pastry Cream:
• For the Stewed Rhubarb:
• Making the Sweet Shortcrust Pastry
• Cream Together Butter and Sugar
• Add Egg and Almond Meal
• Incorporate the Flour
• Chill the Dough
• Bake the Tart Shell
• Making the Vanilla Pastry Cream
• Heat Milk and Vanilla
• Whisk Egg Yolks and Sugar
• Combine Mixtures
• Thicken the Pastry Cream
• Preparing the Stewed Rhubarb
• Prep the Rhubarb
• Heat Water and Sugar
• Cook the Rhubarb
• Make Rhubarb Compote
• Assembling the Tart
• Spread Pastry Cream
• Add Rhubarb Compote
• Cool and Serve
• Serving Suggestions
• Tips for Success
• Variations
• Storage Tips
• Pairing Ideas
• FAQs
• More Easy Desserts Recipes:
• 📖 Recipe Card

You might be wondering why you should even bother making this delightful tart. Well, it’s because the unique marriage of tart rhubarb and sweet custard creates a flavor experience that’s truly exceptional. Plus, you don’t need to be a baking wizard to whip this up. It’s perfect for impressing guests at your dinner parties, bringing joy to family gatherings, or simply indulging in a cozy dessert night. So, let’s roll up our sleeves and make some magic happen in the kitchen.

Why This Recipe Works

Rhubarb Tart with Custard stands out because of how well the components complement each other. The tartness of the rhubarb plays beautifully against the creaminess of the custard. It’s a delightful contrast that everyone loves. Not to forget, the shortcrust pastry adds that perfect crunch, enhancing every bite.

When you stew the rhubarb, it transforms, showcasing a sweetness that surprises many. This process maintains its vibrant color, keeping the dish visually appealing as well. So, each slice is not just a treat for the palate but also a feast for the eyes.

Why You’ll Love This Rhubarb Tart with Custard

This Rhubarb Tart with Custard is visually stunning. Just think of it as an elegant centerpiece for your dessert table. The seasonal rhubarb takes center stage, making it a must-try when it’s at its peak. Whether you’re hosting a dinner party or enjoying a sweet family night, this tart fits every occasion.

What’s more? You can serve it on picnics or bring it to gatherings, and it always impresses. The balancing act of flavors makes each bite enjoyable, and the smooth texture of the custard is simply irresistible. Your guests will be asking for the recipe before they’ve even finished their slice!

Ingredients

For the Sweet Shortcrust Pastry:

• 1/2 cup (100 g) Unsalted Butter, softened
• 1/3 cup (40 g) Confectioners’ Sugar
• 1 large Egg, at room temperature
• 1/3 cup (40 g) Almond Meal
• 1 pinch Salt
• 1 2/3 cups (200 g) All-Purpose Flour

For the Vanilla Pastry Cream:

• 1 1/2 cups (375 ml) Whole Milk
• 1/2 teaspoon Vanilla Paste or Extract
• 3 large Egg Yolks, at room temperature
• 3 tablespoons (30 g) Caster Sugar
• 2 tablespoons (20 g) Cornstarch

For the Stewed Rhubarb:

• 1 lb (500 g) Fresh Rhubarb
• 2 cups (500 ml) Water
• 3/4 cup (150 g) Caster Sugar
• Juice of 1/2 Lemon
• Peels of 1 Lemon
• 1 stick Cinnamon (or 1/2 tsp Ground Cinnamon)
• 6 Star Anise Pods (or 1/2 tsp Ground Star Anise)

Making the Sweet Shortcrust Pastry

Cream Together Butter and Sugar

Start by creaming the softened butter and confectioners’ sugar in a mixing bowl. You want it to be nice and smooth.

Add Egg and Almond Meal

Once that’s mixed, slowly mix in the egg. After that, add the almond meal with a pinch of salt.

Incorporate the Flour

Next, gradually add the all-purpose flour. Mix gently just until combined.

Chill the Dough

Transfer the dough between two sheets of baking paper. Roll it into a disk and pop it into the fridge. It needs to chill for at least an hour.

Bake the Tart Shell

When the dough is chilled, line a 10-inch tart pan with it. Don’t forget to prick the bottom with a fork! Freeze while preheating your oven to 325°F (160°C). Bake that tart shell for about 20 to 30 minutes until it’s golden and dry. Let it cool completely before filling.

Making the Vanilla Pastry Cream

Heat Milk and Vanilla

In a small pot, gently heat the milk with the vanilla paste. Keep the heat low to avoid scalding.

Whisk Egg Yolks and Sugar

While that heats, take a separate bowl and whisk the egg yolks with caster sugar. Then, whisk in the cornstarch until it forms a smooth texture.

Combine Mixtures

When the milk starts to boil, gradually pour it over the egg mixture. Make sure to whisk continuously. Then, return this mix to the stove on low heat.

Thicken the Pastry Cream

Keep whisking until the mixture thickens, about 30 seconds after boiling. Transfer to a bowl, cover with plastic wrap, then let it cool completely in the fridge.

Preparing the Stewed Rhubarb

Prep the Rhubarb

First things first! Wash the rhubarb stalks, remove any leaves, and chop the sticks into small pieces.

Heat Water and Sugar

In a medium pot, combine water and caster sugar over medium heat. Stir until the sugar dissolves.

Cook the Rhubarb

Gently add the rhubarb, lemon peels, lemon juice, cinnamon stick, and star anise to the pot. Keep simmering for about 5 to 10 minutes, or until the rhubarb is soft.

Make Rhubarb Compote

Once done, use a slotted spoon to remove the rhubarb while discarding the spices. Mash the rhubarb into a compote with a fork or spoon. Allow to cool down.

Assembling the Tart

Spread Pastry Cream

When your components are all cool, spread the vanilla pastry cream onto the baked tart shell using an offset spatula.

Add Rhubarb Compote

Spoon the rhubarb compote over the custard. Spread it evenly with a spoon for a nice finish.

Cool and Serve

Now, cover the tart and chill it in the fridge for about 30 minutes before serving. This helps set everything nicely.

Serving Suggestions

• For an indulgent touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream. The combination is heavenly!
• Or, add fresh mint leaves on top for an extra pop of color and flavor.

Tips for Success

• Ensure your butter is softened to make mixing the pastry easier.
• Allow the custard to cool completely before assembling. This is crucial for the best texture when you slice the tart.

Variations

• If rhubarb isn’t your thing, mix it up! Use strawberries or a medley of mixed berries for a different flavor twist.
• For added zing, sprinkle a touch of lemon zest into the pastry cream.

Storage Tips

• If you happen to have leftovers (though I doubt it!), store them in the refrigerator covered for up to 3 days.
• While this tart is best eaten fresh, it can be enjoyed cold or at room temperature.

Pairing Ideas

• Pair your tart with a fragrant herbal tea for an afternoon snack that’s truly delightful.
• A light white wine, like Riesling, is an excellent refreshing dessert pairing.

FAQs

1. Can I use frozen rhubarb for this recipe?
Absolutely, frozen rhubarb works as well! Just make sure to thaw and drain it before using.

2. How do I know when the rhubarb compote is done?
It’s ready when it’s soft enough to mash with a fork.

3. Can I make the tart in advance?
Definitely! You can prepare each component a day ahead but assemble it right before serving for the best texture.

4. Is there a substitute for almond meal?
Yes, if you need, finely ground oats or more flour can work as an alternative to almond meal.

5. How should I store the tart if I have leftovers?
Just keep it covered in the refrigerator for up to 3 days to maintain its freshness.

Creating Rhubarb Tart with Custard is not just about cooking; it’s about savoring life’s sweetness in every slice. This dessert brings warmth, joy, and a touch of spring to your table. Whether it’s a special occasion or a quiet evening, it’s a treat that leaves a lasting impression. Enjoy making this delightful dish, and watch it brighten your day!

More Easy Desserts Recipes:

• No-Bake Graduation Cake Pops
• Easy Homemade Rhubarb Crumble With Ginger
• Strawberry Rhubarb Pie Cookies
• Easy Rhubarb Butter

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