If you’re looking for a dessert that perfectly balances tart and sweet, look no further than this delightful Rhubarb Tart with Custard! This classic British treat is not only visually stunning but also bursting with flavor, making it a showstopper for any occasion. With a buttery pie crust enveloping a luscious custard infused with tender rhubarb, each bite is a heavenly experience. Whether you're hosting a dinner party or simply indulging in a sweet treat at home, this recipe promises to impress your guests and leave them begging for more. Ready to embark on a culinary adventure that will tantalize your taste buds? Let’s dive into the delicious world of rhubarb tart!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups rhubarb, chopped
- 1 cup sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the oven is hot enough to properly cook the tart once it is assembled.
- Prepare the pie crust according to your preferred recipe or use a store-bought pie crust. If using a homemade crust, roll it out to fit a 9-inch tart pan or pie dish. Place the crust in the pan and trim any excess dough hanging over the edges. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Place the pie crust in the preheated oven and bake for about 10 minutes, or until it is lightly golden. Remove it from the oven and set aside to cool slightly while you prepare the filling.
- In a medium-sized mixing bowl, combine the chopped rhubarb and 1/2 cup of sugar. Toss them together until the rhubarb is evenly coated. Let this mixture sit for about 10 minutes to draw out some of the juices from the rhubarb.
- In a separate large bowl, whisk together the remaining 1/2 cup of sugar, eggs, heavy cream, vanilla extract, and flour until smooth and well combined. This will be your custard mixture.
- After the rhubarb has released some of its juices, add it to the custard mixture. Stir gently to combine, ensuring that the rhubarb is evenly distributed throughout the custard.
- Pour the rhubarb and custard mixture into the pre-baked pie crust, spreading it out evenly. Make sure the rhubarb is submerged in the custard for even cooking.
- Bake the tart in the oven for about 30 minutes, or until the custard is set and a light golden color on top. You can check for doneness by gently shaking the tart; it should be slightly firm in the center.
- Once baked, remove the tart from the oven and allow it to cool at room temperature for at least 15 minutes before slicing. This will help the custard set further.
- Serve the rhubarb tart warm or at room temperature, optionally dusted with powdered sugar or accompanied by whipped cream or vanilla ice cream for added indulgence.
Tips
- Use Fresh Rhubarb: For the best flavor, opt for fresh rhubarb when making your tart. Look for firm, vibrant stalks with no signs of wilting or browning.
- Adjust the Sweetness: Rhubarb can be quite tart, so feel free to adjust the sugar in the filling to suit your taste. If you prefer a sweeter tart, add an extra tablespoon or two of sugar.
- Chill Your Crust: If you're making a homemade pie crust, chilling it for at least 30 minutes before rolling it out can help prevent shrinkage during baking.
- Don’t Skip the Pre-Bake: Pre-baking the pie crust is crucial to achieving a flaky texture. It also helps prevent a soggy bottom, ensuring your tart holds its shape beautifully.
- Let it Set: After baking, allow the tart to cool for at least 15 minutes before slicing. This resting period helps the custard firm up and makes for cleaner slices.
- Serve with Style: For an extra touch of elegance, dust the tart with powdered sugar before serving, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream.
- Storage Tips: If you have leftovers, store the tart in the refrigerator, covered, for up to three days. It can also be enjoyed cold or reheated gently in the oven.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 130mg
