Rhubarb Custard Tart

A Rhubarb Custard Tart recipe might seem like an unusual dish, but let’s recognize that those late winter days tend to be gray and still cold which means you need some bright food to get through the end of this season. What is your favorite way to include rhubarb in baking? Let me know in the comments below!

Why you’ll love this

Flaky pastry

The beautiful pastry is nice and layered for a great base to our custard and rhubarb filling.

Lemon custard

The light lemon flavor infused into our custard helps keep this tart fresh and means it isn’t overly sweet.

Rhubarb

Rhubarb is just one of the best produce to come out of spring and it’s like one of the brightest things to welcome in the longest days, plus it is like the best produce to put with custard.

Ingredients and substitutions for Rhubarb Custard Tart

• Plain flour: This is the best option for that flaky pastry, cake flour is not recommended here and if you live in the UK, see the FAQ’s section as to a the type of flour to use here. The tablespoon of flour in our filling helps it set without the fructose corn syrup and without you might end up with a filling that is runny instead of gooey.
• Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here. Butter in the curd adds a complimentary richness and creates the smooth texture you know and love in lemon curd.
• Ice water: Ice water helps the water not soak into the flour too much which helps the gluten form in the dough whilst giving you that flaky texture!
• Milk: Whole milk was used here for its rich creaminess, but you could substitute with a non dairy milk - ideally a thicker one such as oat or even coconut milk.
• Eggs: The egg in the pastry adds a richness that compliments the custard filling. Whilst the egg yolks make our custard beautifully balanced.
• Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch is what gives our custard that thick texture without being runny. It does need to be heated to 95C/203F before it is activated to thicken.

See recipe card for quantities.

Equipment needed to make this

Mixing bowl: A medium mixing bowl is perfect for creating the pastry and rhubarb.

Pie or tart dish: The dish used here was 23 centimeters or 9 inches in diameter.

Small saucepan: To make the custar, you’ll need a small saucepan or pot.

Whisk: A whisk will be best for combining the custard and making it nice and smooth.

Offset spatula: This will help you spread the custard nice and smoothly.

FAQ’s for the best Rhubarb Custard Tart

What type of flour is best for pie in the UK?

Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK so the best flour to use here  will be 175 grams / 1 ¼ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.

Can I use store bought pastry for my Lemon Custard Rhubarb Tart?

Absolutely! If pastry is something you don’t have time to make or you aren’t comfortable making or simply don’t have the resources to hand (e.g a rolling pin or baking beans or rice). Store bought pastry either pre-made or simply a block of store bought pastry that you have to blind bake will work a trick also!

More custard recipes you'll love!

Pavlova with Custard and Rhubarb

Orange Creme Brûlée Tart

Roasted Strawberries and Custard

How to make Rhubarb Custard Tart:

For the pastry, place the flour, salt, butter and egg into a bowl and cut with a butter knife or pastry cutter until the butter is slightly larger than peas and the mixture resembles a rough crumble.

Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.

Press firmly into a disc, wrap and refrigerate for 1 hour.

Preheat the oven to 220C/425F.

Lightly flour your surface and both sides of your dough and roll out to ¼ inch thickness.

Flipping the dough and adding a small sprinkle of flour, where necessary.

Roll the dough around your rolling pin and place into your pie dish.

Pressing firmly into the dish and trimming the edges.

Return the dough to the fridge for 20 minutes to cool.

Remove, pierce with a fork all over.

Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.

Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.

Remove from the oven and brush 2 tablespoons egg whites over the entire pastry, making sure it’s spread as thinly as possible.

Set the pastry aside to cool completely.

Lower the oven to 160C/320F.

For the rhubarb, place into a bowl alongside the sugar and stir to combine. Set aside.

For the lemon custard, place the milk and lemon peel into a saucepan on medium heat, cooking until bubbling at the edges.

Remove from the heat and discard the lemon peel.

Meanwhile, place the egg yolks, sugar and cornstarch into a bowl and whisk until pale and combined.

Pour ¼ cup of the hot milk into the egg yolks and whisk swiftly to combine.

 

Continue adding in portions of the hot milk to the egg yolks until fully combined.

Pour the custard into the saucepan and return to the heat.

Whisking until thickened and bubbling.

Remove from the heat and allow to cool for 5 minutes.

Pour into your pastry case and smooth out evenly.

Press the rhubarb into the custard so just the top of the pieces are poking out of the custard.

Bake in the oven for 20 minutes or until it’s just a little jiggly.

Remove and allow to cool fully and then refrigerate for at least 3 hours.

Slice and serve.

Enjoy!

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