Description
A delightful Rhubarb Custard Tart featuring a creamy pastry cream and a fresh rhubarb compote, perfect for springtime gatherings.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup cold butter cubed
- 1 egg yolk
- 1 to 2 tablespoons cold water
- 2 cups whole milk
- ¾ cup sugar
- 4 egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 cups rhubarb chopped
- 1 cup sugar for compote
- 2 tablespoons lemon juice
- Zest of orange (optional)
Instructions
- In a bowl, mix the flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the egg yolk and enough cold water to form a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C). Roll out the chilled dough and fit it into a tart pan. Prick the bottom with a fork and bake for 15 minutes until golden.
- In a saucepan, heat the milk and ¾ cup sugar until it is steaming. In a separate bowl, whisk together the egg yolks, cornstarch, and a pinch of salt.
- Slowly whisk in the hot milk mixture into the egg yolks, then return to the saucepan over medium heat. Stir until the mixture thickens. Remove from heat and stir in butter and vanilla.
- Pour the pastry cream into the baked tart shell and smooth the top. In another saucepan, combine chopped rhubarb, 1 cup sugar, lemon juice, and orange zest. Simmer until the rhubarb is tender.
- Spread the rhubarb compote over the pastry cream. Chill the tart in the refrigerator for at least 2 hours before slicing and serving.
Notes
For a sweeter tart, adjust the sugar in the compote to taste. Ensure the rhubarb is tender but not mushy.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 135 mg
Keywords: Rhubarb Custard Tart, pastry cream, rhubarb compote, dessert, spring tart