Name: Rhubarb Custard Tart
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 1/4 teaspoon salt; 1/2 cup cold unsalted butter, cut into small cubes (Use cold butter for a sturdier base.); 1 large egg yolk (Do not skip the yolk to avoid a crumbly crust.); 1 to 2 tablespoons cold water, as needed (Add more if the dough seems dry.); 1 pound rhubarb, trimmed and cut into 1/2 inch pieces (Fresh, firm stalks give the best texture.); 3/4 cup granulated sugar (Adjust if rhubarb is very tart.); 2 large eggs (Do not overbeat to maintain smooth custard.); 1 cup heavy cream (Can swap some for milk for a lighter tart.); 1 teaspoon vanilla extract; 1 teaspoon lemon zest; Powdered sugar for dusting (Optional for serving.)

Description

This rhubarb custard tart combines simple baking with comfort, featuring a creamy custard filling over fresh rhubarb in a tender crust.

Ingredients

For the crust

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes (Use cold butter for a sturdier base.)
1 large egg yolk (Do not skip the yolk to avoid a crumbly crust.)
1 to 2 tablespoons cold water, as needed (Add more if the dough seems dry.)

For the filling

1 pound rhubarb, trimmed and cut into 1/2 inch pieces (Fresh, firm stalks give the best texture.)
3/4 cup granulated sugar (Adjust if rhubarb is very tart.)
2 large eggs (Do not overbeat to maintain smooth custard.)
1 cup heavy cream (Can swap some for milk for a lighter tart.)
1 teaspoon vanilla extract
1 teaspoon lemon zest
Powdered sugar for dusting (Optional for serving.)

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Instructions

Preparation

Preheat the oven to 375°F (190°C). Place a 9-inch tart pan with a removable bottom on a baking sheet.
Make the crust. In a bowl, whisk together the flour, 1/4 cup sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the egg yolk and add 1 tablespoon cold water. If the dough is dry, add the extra tablespoon.
Press the dough into the tart pan evenly across the bottom and up the sides.
Blind bake the crust by pricking the bottom with a fork and baking for 12 to 15 minutes until set and starting to color. Remove from oven.

Filling and Baking

Lower the oven temperature to 350°F (175°C). Scatter the rhubarb evenly over the warm crust.
Make the custard by whisking the eggs and 3/4 cup sugar until smooth. Then whisk in the cream, vanilla, and lemon zest.
Pour the custard gently over the rhubarb. Bake for 30 to 35 minutes until the custard is set but wobbles slightly in the center.

Cooling and Serving

Cool the tart on a rack for at least an hour. Dust with powdered sugar if desired and remove from the pan. Cut into slices and serve at room temperature.

Notes

Cool the tart fully before storing in the fridge for up to four days. Wrap slices in plastic and then foil to freeze for up to two months. Thaw overnight in the fridge before serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Baking, Dessert
Cuisine: American