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Sweet Rhubarb Custard Tart Easy Recipe

Sweet Rhubarb Custard Tart Easy Recipe

This Sweet Rhubarb Custard Tart is a creamy dessert with a buttery almond crust, silky vanilla custard, and tangy rhubarb topping.
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Prep Time 1 hour 5 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • Tart pan
  • mixing bowl
  • whisk
  • saucepan

Ingredients
  

Pastry Crust

  • 1 egg egg for pastry dough structure
  • ⅓ cup powdered sugar for sweetness in crust
  • 1.4 oz almond flour adds nutty flavor
  • 1 ⅓ cups all-purpose flour forms crust base
  • 1 pinch salt balances flavor
  • 3.5 oz unsalted butter softened for rich pastry texture

Custard Filling

  • 1 ½ cups whole milk for creamy custard
  • 2.5 tablespoon cornstarch thickens custard
  • ½ teaspoon vanilla extract adds aroma and flavor
  • 2 tablespoon granulated sugar sweetens custard
  • 3 egg yolks egg yolks adds richness to custard

Rhubarb Topping

  • 1 lb fresh rhubarb chopped, main tart fruit
  • ⅔ cup granulated sugar for rhubarb compote
  • 2 cups water for cooking rhubarb
  • 1 lemon lemon juiced, enhances tartness
  • 1 stick cinnamon stick adds subtle spice
  • 6 pods star anise adds aromatic depth

Instructions
 

Making the Tart

  • Cream softened butter and powdered sugar until smooth. Add egg, almond flour, salt, and all-purpose flour. Mix until just combined, then roll dough and refrigerate for 1 hour.
  • Press dough into a tart pan, prick the base, and chill briefly. Bake at 160°C (325°F) for 20–30 minutes until golden. Cool completely.

Preparing the Custard

  • Heat milk with vanilla until just boiling. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly add hot milk while whisking.
  • Return mixture to low heat and stir continuously until thickened. Once boiling, cook for 30 seconds, then cool with plastic wrap covering the surface.

Making the Rhubarb Compote

  • Cook rhubarb with sugar, water, lemon juice, cinnamon, and star anise for 5–10 minutes until tender. Remove spices and mash into a compote. Cool.

Assembling the Tart

  • Spread custard evenly over the cooled tart shell.
  • Top with rhubarb compote and smooth the surface.
  • Refrigerate the tart for at least 30 minutes before slicing and serving.

Notes

Do not overwork the dough to keep the crust tender and flaky. Stir custard constantly to avoid lumps or burning. Cook rhubarb until just tender to maintain texture. Allow the tart to cool completely before slicing for clean layers. Store in the refrigerator for up to 3 days.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 6gCholesterol: 110mgSodium: 90mgFiber: 2gSugar: 22g
Keyword Dessert, easy recipe, Springtime Dessert, Sweet Rhubarb Custard Tart, Vegetarian
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