Rhubarb and Custard Tart
Delight your taste buds with this luscious Rhubarb and Custard Tart, a show-stopping dessert that perfectly balances tangy roasted rhubarb with silky vanilla custard, all nestled in a crisp, golden homemade pastry. This recipe features a buttery shortcrust base that’s blind baked to perfection, ensuring a flaky texture that complements the creamy filling. Sweet roasted rhubarb, infused with a hint of orange juice, adds a burst of vibrant flavor and color, while the smooth custard, made with double cream and a touch of vanilla, ties it all together. Ideal for spring gatherings or an elegant dinner party, this tart is as stunning to look at as it is delicious to eat. Serve it chilled with a light dusting of icing sugar for a dessert that’s sure to impress. Perfect for fans of classic British puddings, this rhubarb and custard tart is a fresh, modern take on a comforting favorite.
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Recipe Information
Ingredients
- 250 g Plain flour
- 125 g Unsalted butter (cold, cubed)
- 50 g Icing sugar
- 1 large Egg yolk
- 2 tbsp Cold water
- 500 g Rhubarb
- 100 g Caster sugar (for rhubarb)
- 2 tbsp Orange juice
- 2 large Eggs
- 75 g Caster sugar (for custard)
- 200 ml Double cream
- 1 tsp Vanilla extract
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F.
To make the pastry: combine the plain flour and icing sugar in a mixing bowl. Rub in the cold, cubed butter with your fingertips until the mixture resembles breadcrumbs.
Add the egg yolk and 2 tablespoons of cold water to the mixture. Stir until it comes together as a dough. Flatten into a disk, wrap in cling film, and chill for 30 minutes.
Roll out the chilled pastry on a lightly floured surface and line a 23cm tart tin. Trim off excess, then prick the base with a fork. Chill again for 15 minutes.
Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the parchment and weights. Return to the oven for 5-7 minutes until lightly golden.
While the pastry cools, prepare the rhubarb: chop the rhubarb into 2-3cm pieces and place them in a baking dish. Sprinkle with 100g caster sugar and drizzle with orange juice. Roast in the oven for 15 minutes until just tender. Set aside to cool.
To make the custard: whisk together the eggs, 75g caster sugar, vanilla extract, and double cream in a bowl until smooth.
Spread the roasted rhubarb evenly over the cooled pastry case. Pour over the custard mixture carefully to avoid spilling.
Bake the tart for 25-30 minutes at 180°C (160°C fan) or 350°F until the custard is set but still has a slight wobble in the center.
Allow the tart to cool completely before serving. For a decorative touch, dust with icing sugar before slicing and serving.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 38.4 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 227 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
