why make this recipe
Sweet Rhubarb Custard Tart is a delightful dessert that combines the tartness of rhubarb with a creamy custard filling. It is a wonderful treat for spring and summer when rhubarb is in season. The contrast between the sweet custard and the tangy rhubarb makes every bite a burst of flavor. Plus, this tart is perfect for gatherings, family meals, or simply for enjoying a sweet moment by yourself.
how to make Sweet Rhubarb Custard Tart
Ingredients:
- 1 pre-made pie crust
- 2 cups rhubarb, chopped
- 1 cup sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- A pinch of salt
Directions:
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a tart pan and press it down gently. Set aside.
- In a medium bowl, combine the chopped rhubarb and half a cup of sugar. Let it sit for about 10 minutes.
- In another bowl, whisk together the eggs, heavy cream, vanilla extract, cornstarch, and the remaining sugar. Add a pinch of salt.
- Spread the rhubarb mixture evenly over the pie crust.
- Pour the custard mixture over the rhubarb.
- Bake the tart in the preheated oven for 40-45 minutes or until the custard is set and slightly golden on top.
- Allow the tart to cool before slicing.
how to serve Sweet Rhubarb Custard Tart
Serve the Sweet Rhubarb Custard Tart warm or chilled. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle powdered sugar on top for an extra touch of sweetness and decoration.
how to store Sweet Rhubarb Custard Tart
To store the tart, cover it with plastic wrap or foil and place it in the refrigerator. It will stay fresh for up to three days. If you want to store it for longer, you can freeze it. Wrap it tightly and place it in a freezer-safe container. It can be frozen for about one month.
tips to make Sweet Rhubarb Custard Tart
- Make sure to chop the rhubarb into small pieces for even cooking.
- If you prefer a sweeter tart, you can add more sugar to the rhubarb mixture.
- For a richer flavor, consider adding a bit of lemon zest to the custard mixture.
variation
You can add berries, like strawberries or raspberries, to the tart to mix in some extra sweetness. Alternatively, replace the rhubarb with other fruits like peaches or apples for different flavors.
FAQs
1. Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain it before using.
2. What can I do if I don’t have a pre-made pie crust?
You can make a simple pie crust at home using flour, butter, and water.
3. Can I make this tart ahead of time?
Yes, you can make the tart a day before and store it in the refrigerator until you’re ready to serve it.
Sweet Rhubarb Custard Tart
A delightful dessert combining tart rhubarb with a creamy custard filling, perfect for spring and summer gatherings.
- Total Time: 60 minutes
- Yield: 8 servings 1x
Ingredients
- 1 pre-made pie crust
- 2 cups rhubarb, chopped
- 1 cup sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a tart pan and press it down gently. Set aside.
- In a medium bowl, combine the chopped rhubarb and half a cup of sugar. Let it sit for about 10 minutes.
- In another bowl, whisk together the eggs, heavy cream, vanilla extract, cornstarch, and the remaining sugar. Add a pinch of salt.
- Spread the rhubarb mixture evenly over the pie crust.
- Pour the custard mixture over the rhubarb.
- Bake the tart in the preheated oven for 40-45 minutes or until the custard is set and slightly golden on top.
- Allow the tart to cool before slicing.
Notes
Serve warm or chilled with whipped cream or ice cream. Store covered in the refrigerator for up to three days or freeze for about one month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: rhubarb tart, custard dessert, spring dessert, sweet tart, easy dessert