Rhubarb and Custard Tart

This Rhubarb and Custard Tart is a beautiful dessert that balances the tartness of rhubarb with the smooth sweetness of vanilla custard. I love how the spiced pastry, tender fruit, and creamy filling come together in each slice for a comforting yet elegant treat.

Why You’ll Love This Recipe

I like this recipe because it layers flavors so well the ginger pastry adds warmth, the rhubarb brings brightness, and the custard ties everything together with silky richness. I also enjoy that it’s a show-stopper dessert, perfect for spring and summer gatherings when rhubarb is in season.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pastry:
125g plain flour
35g icing sugar
1 tsp ground ginger
pinch of salt
60g cold unsalted butter
1 large egg yolk
1 tbsp water

Rhubarb:
450g rhubarb
200ml water
200g sugar

Vanilla custard:
150ml double cream
150ml whole milk
75g caster sugar
2 large eggs
1 tsp vanilla bean paste (or 1 vanilla pod seeds scraped)

Directions

1. To make the pastry, I mix the flour, icing sugar, ginger, and salt, then rub in the butter until crumbly.
2. I add the egg yolk and water, forming a dough. I wrap it and chill for 30 minutes.
3. I roll out the pastry, line a tart tin, prick the base, and chill again. I bake at 350°F (175°C) for 12–15 minutes until lightly golden.
4. For the rhubarb, I cut it into pieces and place them in a pan with water and sugar. I simmer gently until tender but not mushy, then drain and let cool.
5. For the custard, I heat the cream, milk, and half the sugar with vanilla until steaming.
6. In a bowl, I whisk the eggs with the remaining sugar, then slowly pour in the hot cream mixture, whisking constantly.
7. To assemble, I arrange the rhubarb in the baked pastry shell, then pour over the custard mixture.
8. I bake at 325°F (160°C) for 30–35 minutes until the custard is just set with a slight wobble in the center.
9. I let it cool before serving, optionally dusting with icing sugar.

Servings and Timing

This recipe makes one tart, serving about 8 slices. It takes 30 minutes to prepare and 45 minutes to bake, plus cooling time, for a total of about 1 hour 30 minutes.

Variations

I sometimes add orange zest to the custard for a citrusy note. If I want extra texture, I sprinkle flaked almonds over the tart before baking. For a sweeter twist, I glaze the rhubarb with a little warmed apricot jam. I also enjoy using a mix of rhubarb and strawberries when they’re in season.

Storage/Reheating

I keep the tart in the refrigerator, covered, for up to 3 days. I like serving it chilled or at room temperature. I don’t recommend freezing, as the custard can split when thawed.

FAQs

Can I make the pastry ahead of time?

Yes, I prepare the pastry dough a day in advance and keep it chilled.

Do I need to blind-bake the pastry?

Yes, blind-baking ensures the crust stays crisp when filled with custard.

Can I use ready-made pastry?

Yes, shortcrust pastry works if I want to save time.

How do I stop the rhubarb from becoming mushy?

I simmer it gently until just tender, then drain it well before adding to the tart.

Can I use frozen rhubarb?

Yes, but I thaw it and drain excess liquid before cooking.

How do I know when the custard is set?

It should wobble slightly in the center but not be runny when shaken.

Can I serve this warm?

Yes, but I prefer it slightly cooled so the custard holds better.

Can I add spices to the custard?

Yes, a pinch of cinnamon or nutmeg adds warmth.

What can I serve with this tart?

I like pairing it with whipped cream, ice cream, or a drizzle of cream.

Can I make mini versions instead of one large tart?

Yes, I divide the pastry and fillings into small tart tins for individual portions.

Conclusion

I love how this Rhubarb and Custard Tart combines a spiced buttery crust, tangy rhubarb, and creamy vanilla custard for a dessert that feels both comforting and refined. It’s perfect for showcasing seasonal rhubarb and always impresses when I bring it to the table.

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