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Cozy Coastal Grandma Rhubarb Custard Tart

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A comforting rhubarb custard tart with a flaky buttery crust, tangy rhubarb filling, and silky custard, perfect for cozy gatherings and easy homemade dessert.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • 1 egg yolk, room temperature
  • 2–3 tablespoons ice water
  • ½ teaspoon vanilla extract (optional)
  • 3 cups (about 450g) fresh rhubarb, chopped into ½-inch pieces
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) heavy cream
  • 3 large eggs
  • ⅓ cup (65g) granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Make the Tart Crust: In a large bowl, combine 1 ¼ cups flour and ¼ cup sugar. Add the cold, cubed butter. Using fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces (about 5 minutes). Keep hands cool to prevent butter melting.
  2. Add the egg yolk and vanilla extract to the mixture. Slowly add ice water, one tablespoon at a time, stirring gently until dough just comes together. Avoid over-mixing. Wrap dough in plastic wrap and chill in fridge for at least 30 minutes.
  3. Prepare the Rhubarb Filling: Toss chopped rhubarb with ⅓ cup sugar, cornstarch, and lemon zest in a bowl. Set aside for about 15 minutes to soften and sweeten.
  4. Roll and Bake the Crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out chilled dough to about 12 inches diameter and press into tart pan. Trim edges neatly. Line crust with parchment paper and fill with pie weights or dried beans. Bake blind for 15 minutes.
  5. Remove parchment and weights, bake crust for another 5-7 minutes until lightly golden. Remove from oven and let cool slightly.
  6. Make the Custard: In a medium bowl, whisk together 3 eggs, ⅓ cup sugar, and a pinch of salt until smooth. Warm milk and cream in a small saucepan over medium heat until just simmering (do not boil). Slowly pour warm milk mixture into eggs while whisking constantly to temper eggs. Stir in vanilla extract.
  7. Assemble and Bake: Spread rhubarb mixture evenly over partially baked crust. Pour custard gently over rhubarb. Tap tart pan lightly to release air bubbles.
  8. Bake at 350°F (175°C) for 35-40 minutes, or until custard is set around edges but slightly jiggly in center. A toothpick inserted near center should come out mostly clean.
  9. Let tart cool completely on wire rack before removing from pan. Chill in fridge for at least 2 hours for best slicing results.

Notes

Keep butter cold when making crust to ensure flakiness. Temper eggs by slowly adding warm milk to avoid scrambling. Blind bake crust to prevent sogginess. If custard browns too fast, cover loosely with foil halfway through baking. Chill tart for at least 2 hours before slicing for best results.

Nutrition

Keywords: rhubarb custard tart, coastal grandma dessert, easy rhubarb tart, homemade custard tart, rhubarb dessert, flaky tart crust

Find it online: https://grubella.com/cozy-coastal-grandma-rhubarb-custard-tart-recipe-easy-homemade-dessert/