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Rhubarb Tart with Custard

Sweet Rhubarb Tart with Custard for a Bright Spring Treat

This delightful Rhubarb Tart with Custard features a crispy shortcrust pastry filled with vanilla custard and spiced rhubarb. Perfect for a spring dessert.
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Prep Time 1 hour
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 2 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sweet Shortcrust Pastry
  • 150 g Unsalted Butter Very soft for easy mixing.
  • 75 g Confectioner’s Sugar Adds sweetness and fine texture.
  • 1 whole Egg Binds and enriches the pastry.
  • 50 g Almond Meal Slight nutty flavor; can swap for more flour.
  • 1 pinch Salt Enhances overall flavor.
  • 200 g Plain/All-Purpose Flour Forms the base structure.
Vanilla Pastry Cream
  • 500 ml Full Cream Milk Main liquid for richness.
  • 1 tbsp Vanilla Paste/Extract Infuses aromatic flavor.
  • 4 yolks Egg Yolks Provide richness and help thicken.
  • 100 g Caster Sugar Finer sweetener for incorporation.
  • 30 g Cornstarch Thickening agent; flour can substitute.
Stewed Rhubarb
  • 400 g Fresh Rhubarb Delivers delightful tartness.
  • 200 ml Water Keeps rhubarb submerged while cooking.
  • 100 g Caster Sugar Balances tartness.
  • 1 whole Lemon Adds bright acidity.
  • 0.5 stick Cinnamon Stick Optional for depth; can use ground.
  • 1 whole Star Anise Pods Optional for aromatic twist.

Equipment

  • Tart pan
  • Mixing Bowl
  • Saucepan

Method
 

Prepare the Sweet Shortcrust Pastry
  1. Cream together the unsalted butter and confectioner’s sugar until smooth, then add egg, almond meal, and salt. Gradually mix in flour.
Blind Bake the Pastry
  1. Preheat oven to 160°C (325°F). Roll out pastry, fit into tart pan, and blind bake for 20-30 minutes.
Make the Vanilla Custard
  1. Heat milk and vanilla extract until simmering. Whisk egg yolks, caster sugar, and cornstarch, then combine with warm milk and cook until thickened.
Stew the Rhubarb
  1. Combine water and caster sugar over medium heat, add rhubarb, lemon, cinnamon, and star anise. Simmer until rhubarb is tender.
Assemble the Tart
  1. Spread custard over cooled pastry, top with rhubarb compote, and chill in the refrigerator for at least 1 hour.
Serve and Enjoy
  1. Remove from pan, slice, and serve chilled or at room temperature. Pairs well with whipped cream or ice cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Use very soft butter for flaky pastry. Blind baking prevents sogginess. Adjust spices based on rhubarb ripeness. Chill pastry cream before layering. Fresh rhubarb gives vibrant flavor.

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