Home
Recipes
Pastry
Puff Pastry
Rhubarb and Custard Tart Recipe

Rhubarb and Custard Tart Recipe

Learn how to make the best homemade rhubarb and custard tart with this easy baking recipe. A crisp buttery shortcrust pastry holds a layer of tangy rhubarb compote topped with silky vanilla bean custard. The perfect balance of sweet and tart flavors in every slice!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 tart (8 slices)
An overhead shot of a stunning rhubarb and custard tart on a weathered wooden cake stand, with soft natural light highlighting the golden pastry edges and gleaming vanilla custard surface. A cross-section reveals perfectly defined layers - crisp shortcrust base, vibrant pink rhubarb compote, and creamy yellow custard. Several ruby-red rhubarb stalks and a small pot of custard are artfully arranged alongside the tart, while a dusting of powdered sugar creates a delicate contrast against the custard's smooth finish. A slice being lifted shows the clean, precise layers holding their shape, with the rhubarb's natural juices creating a striking color gradient beneath the pale, silky custard.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the shortcrust pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the rhubarb filling:</li><li class="ingredients-single-item">500g fresh rhubarb stalks, trimmed and cut into 3cm pieces</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 1 orange</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">300ml whole milk</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla bean paste)</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">2 tbsp cornflour</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or uncooked rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Digital kitchen thermometer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the shortcrust pastry. If using a food processor, pulse the flour, salt and butter until the mixture resembles fine breadcrumbs (this creates tiny pockets of butter that will give your pastry its flakiness). Alternatively, rub the butter into the flour using your fingertips. Stir in the sugar, then add the egg yolk and just enough ice-cold water to bring the dough together. The cold ingredients help prevent gluten development, ensuring your pastry remains tender rather than tough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Form the pastry into a disc, wrap in cling film and chill for at least 30 minutes. This resting time allows the gluten to relax and the butter to firm up, preventing shrinkage during baking. Meanwhile, preheat your oven to 190°C (170°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Roll the chilled pastry on a lightly floured surface to about 3-4mm thickness, turning regularly to maintain an even circle. Carefully lift it over your tart tin, gently pressing it into the corners without stretching (which would cause shrinkage). Trim any excess, leaving a slight overhang to allow for shrinkage. Prick the base with a fork, then chill for another 15 minutes to relax the gluten again.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line your chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is crisp and pale golden. The initial blind baking with weights prevents the pastry from bubbling up, while the second shorter bake ensures the base is properly cooked through. Allow to cool while preparing the fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the rhubarb filling, combine the rhubarb pieces, sugar, vanilla extract and orange zest in a saucepan. Cook over medium heat for about 5-8 minutes, stirring occasionally, until the rhubarb is tender but still holding its shape. You want it to be soft but not completely broken down into a purée. Drain excess liquid (this prevents a soggy tart base) and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the custard, combine the milk, cream and vanilla seeds (or paste) in a saucepan. Heat gently until almost boiling, then remove from heat. In a separate bowl, whisk the egg yolks, sugar and cornflour until pale and creamy. The cornflour acts as a stabilizer, allowing your custard to set firmly without curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the clean saucepan and cook over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon (it should reach 82-85°C on a kitchen thermometer if you have one). This temperature ensures the eggs are properly cooked while preventing them from scrambling. Strain through a fine sieve to remove any lumps and allow to cool slightly, stirring occasionally to prevent a skin forming.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Assemble your tart by spreading the cooled rhubarb evenly over the pastry base. Carefully pour the custard over the rhubarb layer, smoothing the top with a spatula. If the custard has thickened too much while cooling, whisk it briefly to loosen before pouring.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Return the tart to the oven and bake at 160°C (140°C fan) for about 20-25 minutes until the custard is just set with a slight wobble in the center. The lower temperature ensures the custard cooks gently without curdling or cracking. The custard will continue to set as it cools, so don't worry if it seems slightly soft in the middle.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool completely before removing from the tin. For the cleanest slices, chill the tart for at least 2 hours before serving. If desired, dust lightly with icing sugar just before serving. This tart is wonderful on its own or with a dollop of crème fraîche to complement the sweetness with a touch of acidity. Enjoy your beautiful homemade rhubarb and custard tart!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Rhubarb and Custard Tart?

This classic tart requires shortcrust pastry ingredients (flour, butter, sugar, egg yolk), fresh rhubarb, caster sugar, vanilla, orange zest for the filling, and for the custard: milk, cream, egg yolks, sugar, vanilla pod and cornflour.

How to cook Rhubarb and Custard Tart at home?

Learn how to cook Rhubarb and Custard Tart by first blind baking a buttery shortcrust pastry, then cooking fresh rhubarb with sugar and vanilla until tender but still holding shape. Create a silky custard by gently heating milk, cream, and egg yolks, then layer both fillings in the pastry case and bake until just set.

Why does my custard tart filling crack during baking?

Cracking occurs when custard tarts are baked at too high a temperature or for too long. Bake at a low temperature (around 160°C/140°C fan) and remove when the centre still has a slight wobble. The addition of cornflour helps stabilise the custard and prevents cracking.

Can I use frozen rhubarb for fruit tarts?

Yes, frozen rhubarb works well in tarts but requires different handling. Thaw completely, drain thoroughly to remove excess moisture, and pat dry before using. You may need to reduce cooking time slightly as frozen rhubarb breaks down faster than fresh.

What's the secret to preventing a soggy bottom in fruit tarts?

The key is thorough blind baking of the pastry case until golden and crisp, draining excess liquid from your fruit filling, and creating a barrier between pastry and wet filling. For rhubarb tarts, always drain cooked rhubarb well before adding to the pastry case.

Want to try something else in ...

Puff Pastry

Try following recommended recipes

View all
An overhead shot of a perfectly golden Bakewell tart on a vintage ceramic cake stand, natural light highlighting the golden-brown flaked almonds scattered across the top. A cross-section slice reveals distinct layers: the crisp shortcrust pastry base, a vibrant streak of ruby-red raspberry jam, and the pale, moist almond frangipane filling. In the background, fresh raspberries and scattered almonds complement the scene, while a dusting of powdered sugar creates a delicate contrast against the rustic wooden table beneath. A silver cake server rests beside the tart, ready to cut another generous wedge of this quintessentially British dessert.
Pastry
Puff Pastry

Bakewell Tart Recipe

A buttery shortcrust pastry case filled with raspberry jam, rich frangipane, and topped with flaked almonds for a classic British treat that balances sweet, nutty flavors with a delightful texture contrast.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot showcases golden-brown Chorizo and Manchego Twists arranged on a rustic terracotta serving platter, with several pieces broken to reveal the vibrant red chorizo and melted cheese layers within the flaky pastry. Soft natural light highlights the glossy egg-washed exterior and crisp, multi-layered edges. In the background, a small bowl of smoked paprika adds a pop of color, while scattered fresh thyme sprigs and a glass of Spanish rioja complete the Mediterranean scene. The close-up details capture both the delicate, buttery layers of the pastry and the savory filling that oozes slightly at the edges.
Pastry
Puff Pastry

Chorizo and Manchego Twists Recipe

Flaky puff pastry spirals filled with smoky chorizo and rich Manchego cheese create an irresistible savory treat with a perfect balance of Spanish flavors.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
25 mins
Serves:
24 twists
View recipe
An overhead shot captures golden, palm-sized pastry shells filled with vibrant pale green key lime curd, topped with lightly torched, cloud-like meringue peaks. Soft natural light highlights the contrast between the crisp, flaky layers of the pastry and the smooth, glossy filling. In the background, fresh key limes and zest are scattered across a white marble surface, while a vintage silver dessert fork rests beside one pastry, revealing the creamy interior as it pulls away. A light dusting of powdered sugar catches the light, and tiny specks of lime zest add color contrast against the pristine meringue swirls.
Pastry
Puff Pastry

Key Lime Pastries Recipe

Buttery, flaky pastry shells filled with zesty key lime curd and topped with pillowy meringue create the perfect balance of sweet and tangy in every delectable bite.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
12 pastries
View recipe
An overhead shot of a golden-brown Broccoli and Stilton Tart displayed on a rustic slate serving board. The tart is cut to reveal its creamy filling studded with vibrant green broccoli florets and pockets of melted Stilton. Soft natural light streams from a nearby window, highlighting the flaky, buttery pastry edge that's perfectly crimped. In the background, a small bowl of additional crumbled Stilton, some fresh thyme sprigs, and a glass of white wine create an inviting rustic table setting that emphasizes the tart's sophisticated yet homey appeal.
Pastry
Puff Pastry

Broccoli and Stilton Tart Recipe

A savory masterpiece featuring flaky buttery pastry filled with tender broccoli and pungent Stilton cheese, creating a perfect balance of creamy richness and subtle vegetable sweetness.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
45 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of the ratatouille tart displaying a stunning mosaic of colorful vegetables arranged in concentric circles – vibrant red tomatoes, deep purple eggplant, golden yellow squash and orange bell peppers baked to perfection. Soft natural light highlights the glistening vegetable surfaces brushed with herbed olive oil, while wisps of steam rise from the just-sliced wedge revealing the crisp, golden pastry beneath. The tart rests on a weathered wooden board scattered with fresh thyme sprigs, roasted garlic cloves, and sea salt flakes, with a bottle of quality olive oil and rustic linen napkin subtly placed in the background.
Pastry
Puff Pastry

Ratatouille Tart Recipe

A buttery pastry crust filled with layers of roasted Mediterranean vegetables, fragrant herbs, and creamy goat cheese creates a rustic-elegant tart that balances vibrant summer flavors with flaky textures.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of a rectangular Asparagus Tart with perfectly arranged bright green asparagus spears creating an elegant pattern across the golden surface. Soft natural light streams across the scene, highlighting the contrast between the vibrant asparagus and the rich, creamy filling. The tart rests on a rustic wooden board alongside scattered fresh herbs and a light dusting of black pepper. A cross-section view reveals layers of flaky pastry supporting the silky custard filling, with the asparagus tips proudly displayed. A vintage ceramic plate holds a single slice, showcasing the clean edges of the perfectly baked crust and the delicate texture of the filling.
Pastry
Puff Pastry

Asparagus Tart Recipe

A buttery, flaky pastry cradling tender asparagus spears nestled in a rich, creamy custard with hints of tangy cheese and delicate herbs.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of golden-brown puff pastry squares arranged on a rustic wooden serving board, their tops glistening with an egg wash sheen. A cross-section view reveals the succulent BBQ pulled pork filling spilling out, showcasing the contrast between the flaky, buttery pastry layers and the deep reddish-brown meat. Soft natural light highlights the multiple delicate layers of the pastry while casting gentle shadows that emphasize texture. In the background, small bowls of additional BBQ sauce and fresh herbs add pops of color, while scattered smoked paprika and a light dusting of flour on the board hint at the baking process.
Pastry
Puff Pastry

BBQ Pulled Pork Puffs Recipe

Flaky, golden pastry puffs filled with tender, smoky BBQ pulled pork create the perfect savory bite that balances buttery layers with rich, tangy meat.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
12 puffs
View recipe
An overhead shot of six individual Black Forest pastries arranged on a rustic slate serving board, each displaying perfect layers of chocolate pastry, cherry filling, and piped rosettes of whipped cream. A cross-section of one pastry reveals the glossy burgundy cherry compote nestled within the dark chocolate pastry case. Natural window light highlights the glistening cherries and delicate chocolate curls scattered across the cream. In the background, a small glass of Kirsch and a scatter of fresh cherries with stems attached create context, while a light dusting of cocoa powder across the scene adds depth and contrast to the rich red cherries and stark white cream.
Pastry
Puff Pastry

Black Forest Pastries Recipe

Rich chocolate pastry shells filled with dark cherry compote, whipped cream, and chocolate shavings, offering the perfect balance of tartness, sweetness, and decadence in every bite.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
8 pastries
View recipe
An overhead shot of a Berry Galette resting on a worn wooden board, its golden-brown crust folded artfully around a vibrant pool of glistening mixed berries. Soft natural light streams from a nearby window, highlighting the contrast between the flaky, sugar-dusted pastry and the deep purple-red berry filling that bubbles slightly at the edges. A light dusting of powdered sugar creates a delicate contrast against the caramelized fruit juices that have seeped onto the parchment paper. In the background, scattered fresh berries, a small jar of honey, and a vintage silver serving knife complement the rustic, homemade charm of this free-form tart.
Pastry
Puff Pastry

Berry Galette Recipe

A rustic, free-form pastry cradling juicy summer berries beneath a golden, buttery crust that shatters delicately with each bite.
Difficulty:
Beginner
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 galette (8 slices)
View recipe
An overhead shot of golden-brown puff pastry bites arranged on a rustic wooden serving board, their tops slightly open to reveal the molten brie cheese and ruby-red cranberry sauce inside. Soft natural light catches the flaky, buttery layers of the pastry, highlighting their delicate structure. A few fresh cranberries and small sprigs of thyme are scattered artfully around the board, while a drizzle of honey glistens across a few bites. In the background, a glass of white wine and holiday decorations suggest a festive gathering, with steam still visibly rising from these warm-from-the-oven treats.
Pastry
Puff Pastry

Brie and Cranberry Bites Recipe

Flaky, bite-sized puff pastry parcels filled with creamy melted brie and sweet-tart cranberry sauce, creating an irresistible savory-sweet appetizer that's perfect for entertaining.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
20 mins
Serves:
24 bites
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Rhubarb and Custard Tart Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2023-07-19", "description": "Learn how to make the best homemade rhubarb and custard tart with this easy baking recipe. A crisp buttery shortcrust pastry holds a layer of tangy rhubarb compote topped with silky vanilla bean custard. The perfect balance of sweet and tart flavors in every slice!", "prepTime": "PT45M", "cookTime": "PT55M", "totalTime": "PT1H40M", "keywords": "rhubarb custard tart, seasonal baking, British dessert, shortcrust pastry, vanilla custard", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "British", "nutrition": { "@type": "NutritionInformation", "calories": "325 calories", "carbohydrateContent": "36 g", "proteinContent": "5 g", "fatContent": "18 g", "saturatedFatContent": "10 g", "cholesterolContent": "185 mg", "sodiumContent": "120 mg", "sugarContent": "22 g", "servingSize": "1 slice" }, "recipeIngredient": [ "200g plain flour", "100g cold unsalted butter, cubed", "30g caster sugar", "1 large egg yolk", "2-3 tbsp ice-cold water", "Pinch of salt", "500g fresh rhubarb stalks, trimmed and cut into 3cm pieces", "100g caster sugar", "1 tsp vanilla extract", "Zest of 1 orange", "300ml whole milk", "200ml double cream", "1 vanilla pod, seeds scraped (or 2 tsp vanilla bean paste)", "5 large egg yolks", "75g caster sugar", "2 tbsp cornflour" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make pastry", "text": "Start by making the shortcrust pastry. If using a food processor, pulse the flour, salt and butter until the mixture resembles fine breadcrumbs (this creates tiny pockets of butter that will give your pastry its flakiness). Alternatively, rub the butter into the flour using your fingertips. Stir in the sugar, then add the egg yolk and just enough ice-cold water to bring the dough together. The cold ingredients help prevent gluten development, ensuring your pastry remains tender rather than tough." }, { "@type": "HowToStep", "name": "Chill pastry", "text": "Form the pastry into a disc, wrap in cling film and chill for at least 30 minutes. This resting time allows the gluten to relax and the butter to firm up, preventing shrinkage during baking. Meanwhile, preheat your oven to 190°C (170°C fan)." }, { "@type": "HowToStep", "name": "Roll and line tin", "text": "Roll the chilled pastry on a lightly floured surface to about 3-4mm thickness, turning regularly to maintain an even circle. Carefully lift it over your tart tin, gently pressing it into the corners without stretching (which would cause shrinkage). Trim any excess, leaving a slight overhang to allow for shrinkage. Prick the base with a fork, then chill for another 15 minutes to relax the gluten again." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Line your chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is crisp and pale golden. The initial blind baking with weights prevents the pastry from bubbling up, while the second shorter bake ensures the base is properly cooked through. Allow to cool while preparing the fillings." }, { "@type": "HowToStep", "name": "Prepare rhubarb filling", "text": "For the rhubarb filling, combine the rhubarb pieces, sugar, vanilla extract and orange zest in a saucepan. Cook over medium heat for about 5-8 minutes, stirring occasionally, until the rhubarb is tender but still holding its shape. You want it to be soft but not completely broken down into a purée. Drain excess liquid (this prevents a soggy tart base) and allow to cool completely." }, { "@type": "HowToStep", "name": "Make custard", "text": "For the custard, combine the milk, cream and vanilla seeds (or paste) in a saucepan. Heat gently until almost boiling, then remove from heat. In a separate bowl, whisk the egg yolks, sugar and cornflour until pale and creamy. The cornflour acts as a stabilizer, allowing your custard to set firmly without curdling." }, { "@type": "HowToStep", "name": "Cook custard", "text": "Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the clean saucepan and cook over low heat, stirring continuously until the custard thickens enough to coat the back of a spoon (it should reach 82-85°C on a kitchen thermometer if you have one). This temperature ensures the eggs are properly cooked while preventing them from scrambling. Strain through a fine sieve to remove any lumps and allow to cool slightly, stirring occasionally to prevent a skin forming." }, { "@type": "HowToStep", "name": "Assemble tart", "text": "Assemble your tart by spreading the cooled rhubarb evenly over the pastry base. Carefully pour the custard over the rhubarb layer, smoothing the top with a spatula. If the custard has thickened too much while cooling, whisk it briefly to loosen before pouring." }, { "@type": "HowToStep", "name": "Bake tart", "text": "Return the tart to the oven and bake at 160°C (140°C fan) for about 20-25 minutes until the custard is just set with a slight wobble in the center. The lower temperature ensures the custard cooks gently without curdling or cracking. The custard will continue to set as it cools, so don't worry if it seems slightly soft in the middle." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Allow the tart to cool completely before removing from the tin. For the cleanest slices, chill the tart for at least 2 hours before serving. If desired, dust lightly with icing sugar just before serving. This tart is wonderful on its own or with a dollop of crème fraîche to complement the sweetness with a touch of acidity." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Emilia Clarke", "datePublished": "2023-07-25", "reviewBody": "Perfect balance of sweet and tart! The custard was silky smooth and the rhubarb had just the right amount of tang. My dinner guests were incredibly impressed and asked for the recipe immediately.", "name": "Sweet and Tart Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Santiago Rodriguez", "datePublished": "2023-08-02", "reviewBody": "Made this twice already this week! The detailed instructions really helped me achieve that perfect custard consistency. The shortcrust pastry was buttery and crumbly - just as it should be.", "name": "Worth Making Again and Again", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Patel", "datePublished": "2023-08-10", "reviewBody": "Silky custard, best ever! I was nervous about making custard from scratch but the step-by-step instructions were clear and the result was phenomenal. The rhubarb layer adds such a beautiful color contrast.", "name": "Perfect Custard Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Oliver Schmidt", "datePublished": "2023-08-15", "reviewBody": "Dinner party showstopper! Everyone went silent when they took their first bite. The layers held perfectly when sliced, making for a beautiful presentation. Will definitely be making this again for special occasions.", "name": "Impressive Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Mohammed", "datePublished": "2023-08-22", "reviewBody": "Worth the extra effort! This tart takes some time to put together but the results are spectacular. The tips about draining the rhubarb and setting the custard were particularly helpful. A stunning dessert that tastes even better than it looks.", "name": "Stunning Result", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/rhubarb-and-custard-tart-recipe" }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Rhubarb and Custard Tart?", "acceptedAnswer": { "@type": "Answer", "text": "This classic tart requires shortcrust pastry ingredients (flour, butter, sugar, egg yolk), fresh rhubarb, caster sugar, vanilla, orange zest for the filling, and for the custard: milk, cream, egg yolks, sugar, vanilla pod and cornflour." } }, { "@type": "Question", "name": "How to cook Rhubarb and Custard Tart at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Rhubarb and Custard Tart by first blind baking a buttery shortcrust pastry, then cooking fresh rhubarb with sugar and vanilla until tender but still holding shape. Create a silky custard by gently heating milk, cream, and egg yolks, then layer both fillings in the pastry case and bake until just set." } }, { "@type": "Question", "name": "Why does my custard tart filling crack during baking?", "acceptedAnswer": { "@type": "Answer", "text": "Cracking occurs when custard tarts are baked at too high a temperature or for too long. Bake at a low temperature (around 160°C/140°C fan) and remove when the centre still has a slight wobble. The addition of cornflour helps stabilise the custard and prevents cracking." } }, { "@type": "Question", "name": "Can I use frozen rhubarb for fruit tarts?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, frozen rhubarb works well in tarts but requires different handling. Thaw completely, drain thoroughly to remove excess moisture, and pat dry before using. You may need to reduce cooking time slightly as frozen rhubarb breaks down faster than fresh." } }, { "@type": "Question", "name": "What's the secret to preventing a soggy bottom in fruit tarts?", "acceptedAnswer": { "@type": "Answer", "text": "The key is thorough blind baking of the pastry case until golden and crisp, draining excess liquid from your fruit filling, and creating a barrier between pastry and wet filling. For rhubarb tarts, always drain cooked rhubarb well before adding to the pastry case." } } ] }