Rhubarb Custard Tart Recipe
A buttery shortcrust pastry cradles silky vanilla-flecked custard that perfectly balances the tartness of ruby rhubarb, creating a sophisticated yet comforting dessert that celebrates spring's most distinctive flavor.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the 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">25g 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 custard filling:</li><li class="ingredients-single-item">400ml full-fat milk</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">25g cornflour</li><li class="ingredients-single-item">For the rhubarb topping:</li><li class="ingredients-single-item">400g fresh rhubarb, trimmed and cut into 5cm batons</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp water</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or uncooked rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour, salt and cubed cold butter in a food processor and pulse until the mixture resembles fine breadcrumbs (or rub the butter into the flour by hand). The cold butter creates pockets of steam during baking, resulting in flaky, crisp pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the caster sugar, egg yolk, and 2 tablespoons of ice-cold water. Pulse briefly until the mixture begins to come together, adding the remaining tablespoon of water if needed. The dough should hold together when pressed but shouldn't be sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and knead briefly until smooth. Form into a disc, wrap in cling film and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, preventing pastry shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to a circle about 3mm thick and large enough to line your tart tin. Carefully drape the pastry over your rolling pin to transfer it to the tin, then gently press it into the corners and up the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Trim any excess pastry, leaving a slight overhang (about 1cm) to allow for shrinkage. Prick the base all over with a fork, then line with baking parchment and fill with baking beans or uncooked rice. This prevents the pastry base from rising during blind baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Blind bake the pastry case for 15 minutes, then remove the baking beans and parchment. Return to the oven for another 5-7 minutes until the base is lightly golden and feels dry to the touch. Trim off any excess pastry for a neat edge. Reduce the oven temperature to 170°C (150°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry is baking, prepare the custard filling. Pour the milk into a medium saucepan, add the vanilla seeds and pod (or extract) and heat gently until just below simmering point. Remove from heat and allow to infuse for 5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk together the egg yolks, sugar, and cornflour until pale and thick. The cornflour will help stabilize the custard, preventing it from curdling during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the vanilla pod from the milk if used. Gradually pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Return the mixture to the saucepan.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Be patient and keep the heat gentle – rushing this step can result in a lumpy custard.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Pour the thickened custard into the blind-baked tart case and smooth the surface. Bake in the oven for 15-20 minutes until the custard is just set with a slight wobble in the center. It will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the custard is baking, prepare the rhubarb. Place the rhubarb batons in a wide, shallow pan with the sugar, lemon juice, and water. Cook gently for 3-4 minutes until the rhubarb is just tender but still holding its shape. You want the pieces to be softened but not collapsing. The vibrant pink color intensifies during cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Carefully remove the rhubarb pieces with a slotted spoon and place on a plate to cool slightly. Continue to simmer the cooking liquid until it reduces to a syrupy consistency, about 5 minutes. This will be used to glaze the tart.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>When the custard tart is baked and cooled for 10 minutes, arrange the rhubarb pieces decoratively on top. You might choose a geometric pattern or concentric circles – whatever design you prefer.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Brush the reduced rhubarb syrup over the arranged rhubarb to create a beautiful glaze. Allow the tart to cool completely before slicing – this will take at least an hour. The tart can be served at room temperature or chilled, and is delicious with a dollop of crème fraîche or lightly whipped cream.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
How do I prevent a soggy bottom on my custard tart?
Properly blind bake your pastry case until it's completely dry and lightly golden before adding the filling. Using baking beans on parchment helps. Additionally, don't overfill with custard and ensure your oven is thoroughly preheated. The cornflour in the custard also helps create a barrier against sogginess.
Can I prepare parts of this dessert in advance?
Yes! The pastry can be made up to 3 days ahead and refrigerated, or frozen for a month. The tart case can be blind baked a day in advance. The completed tart is best eaten within 24 hours, though it will keep for 2-3 days refrigerated. The rhubarb can be prepared several hours ahead.
What can I substitute for rhubarb when it's not in season?
When rhubarb isn't available, try using tart apples, plums, gooseberries or sour cherries. These fruits offer a similar sweet-tart balance. Alternatively, use frozen rhubarb (don't defrost before cooking) or preserved rhubarb compote, though you may need to adjust the sugar quantities accordingly.
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