Quick Rhubarb Custard Tart You’ll Crave All Week
A quick and delicious rhubarb custard tart that combines the tangy flavor of rhubarb with a smooth custard and a buttery crust.
Ingredients
- 100 grams unsalted butter softened (about 6.5 tablespoons)
- 40 grams powdered sugar roughly ⅓ cup
- 1 egg
- 40 grams almond flour around ⅓ cup plus 1 tablespoon
- A pinch of salt
- 200 grams all-purpose flour approx. 1 + ⅓ cups
- 375 ml full-fat milk 1.5 cups
- ½ teaspoon vanilla extract or paste
- 3 egg yolks
- 30 grams granulated sugar about 2 tablespoons
- 20 grams cornstarch equivalent to 2.5 tablespoons
- 500 grams fresh rhubarb 1 pound
- 500 ml water 2 cups, marked with *
- 150 grams granulated sugar about ⅔ cup
- Juice from 1 lemon
- 1 cinnamon stick or ½ teaspoon ground cinnamon
- 6 pieces of star anise or ½ teaspoon ground star anise
Instructions
- Preheat your oven to 180°C (350°F).
- In a bowl, mix the softened butter and powdered sugar until creamy.
- Add the egg, almond flour, and salt. Mix well.
- Gradually incorporate the all-purpose flour until a dough forms.
- Press the dough into a tart pan and bake for 15 minutes or until golden.
- In a saucepan, heat the milk and vanilla extract over medium heat until warm.
- In a separate bowl, whisk the egg yolks, granulated sugar, and cornstarch.
- Slowly pour the warm milk into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
- Pour the custard into the baked tart shell.
- Cut the rhubarb into small pieces and simmer with water, sugar, lemon juice, cinnamon, and star anise until tender.
- Drain the rhubarb and arrange it over the custard.
- Chill the tart for at least 1 hour before serving.
Notes
- You can substitute almond flour with more all-purpose flour if needed.
- For a quicker version, use pre-made tart shells.
- Adjust the sugar in the rhubarb based on your taste.