Description
A creamy, tangy, and buttery Sweet Rhubarb Custard Tart that’s perfect for spring and summer gatherings. Easy to make, stunning to serve, and irresistibly delicious.
Ingredients
1 9-inch pie crust, homemade or store-bought
3 cups fresh rhubarb, trimmed and cut into 1/2-inch pieces
1 cup granulated sugar, divided
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 tablespoons cornstarch
1/4 teaspoon salt
Instructions
1. Preheat oven to 375°F (190°C). Place pie crust into a 9-inch tart pan and prick the bottom with a fork.
2. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment; bake 5 more minutes until lightly golden.
3. In a bowl, toss rhubarb with 1/4 cup sugar. Set aside.
4. In another bowl, whisk together eggs, remaining 3/4 cup sugar, heavy cream, vanilla extract, lemon zest, cornstarch, and salt until smooth.
5. Arrange rhubarb evenly in the tart shell. Pour custard mixture over the rhubarb.
6. Bake for 35-40 minutes, or until custard is set but still slightly wobbly in the center.
7. Cool completely on a wire rack before slicing. Serve chilled or at room temperature.
Notes
If using frozen rhubarb, thaw completely and drain well before using to avoid excess moisture.
For an extra decorative touch, arrange rhubarb in a pattern before adding the custard.
This tart keeps in the fridge for up to 3 days; best served within 24 hours for the flakiest crust.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
Keywords: Sweet Rhubarb Custard Tart,rhubarb custard tart,spring desserts,summer baking,custard tart,rhubarb recipes,elegant desserts,fruit tarts,seasonal dessert recipes