Description
A seasonal Sweet Rhubarb Custard Tart with a buttery crust and a balance of tart rhubarb and silky custard.
Ingredients
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 3–4 tbsp cold water
- 2 cups chopped rhubarb (about 3–4 stalks)
- 3 large eggs
- 3/4 cup (150 g) granulated sugar
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- Zest of 1 lemon
Instructions
- Preheat oven to 375°F (190°C). Trim and chop rhubarb into 1/2-inch pieces. Set aside.
- In a bowl, cut cold butter into flour, sugar, and salt until mixture resembles coarse crumbs. Add cold water, 1 tbsp at a time, until dough just comes together. Form into a disk, wrap, and chill for 20 minutes.
- Roll dough to fit a 9-inch tart pan with a removable bottom. Press into pan and trim edges. Line crust with parchment and fill with pie weights or dried beans. Bake for 12 minutes, remove weights, and bake for 5 more until light golden.
- Whisk eggs, sugar, cornstarch, lemon zest, vanilla, milk, and cream until smooth. Scatter rhubarb evenly in the pre-baked crust, then gently pour custard over the rhubarb.
- Bake at 375°F (190°C) for 30–35 minutes, until custard is set but slightly jiggly in the center. Cool to room temperature on a rack, then chill for 1–2 hours before serving for best slicing.
Notes
Keep everything cold for a flaky crust. Don’t overbake the custard; it will set as it cools.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American