Rhubarb and Custard Tart
- Prep time 1 hour
- Serves 8
Rhubarb and custard are such a timeless, classic combination. In this rhubarb and custard tart recipe, I have stuck with this perfect flavour pairing by using layers of custard-flavoured frangipane and fresh rhubarb.
If you're short of time/patience/equipment, you don't actually need to blind bake the pastry case. I always prefer to blind bake to ensure a perfectly crisp base. However, I have tested without blind baking, and as this filling isn't particularly wet, it can be done. Just be aware that the tart will need to be baked for longer and the crust will go much darker to ensure the base is cooked completely.
If you would prefer to blind bake but don't have baking beans, you can use a mix of dried lentils and beans. They work just as well, and are cheaper than buying baking beans from the shop. —@_annabelleeats
- Sweet pastry
plain (all purpose) flour
fine sea salt
unsalted butter, cold and cubed
- Tart filling
unsalted butter, softened
plain (all purpose) flour
full fat milk
- To make the pastry, combine the flour, salt, and sugar in a mixing bowl (or bowl of a freestanding mixer). Add in the cold cubes of butter and work into the dry ingredients using your fingertips until you have what look like fine breadcrumbs.
- Add in the egg and mix to make a rough dough, then roll to around 4mm thick between two sheets of baking paper. Chill in the fridge for at least 30 minutes.
- Grease your tart tin with a small knob of butter. Take the rolled pastry out of the fridge, remove the baking paper whilst still cold, and place into the tart tin. Gently fold the pastry in, so that it sits in all the corners of the tin, and push gently into the fluted sides. If it starts to crack, leave it for a minute or two - it means the pastry is a touch too cold. Once you have roughly moulded the pastry to the tin, return to the fridge for another half an hour. You do not need to trim the excess pastry off yet.
- Whilst the pastry chills, prepare your filling. Cream together the butter and sugar until light and creamy. Add in the egg, bit by bit, until combined, followed by the almonds and flour. Finally, add in the custard powder and milk. Put in a piping bag or bowl and chill in the fridge until you are ready to use.
- Remove your lined tart tin from the fridge and finish by using your thumbs to push the pastry all the way into the corners and edges of the tart ring. Trim off any excess pastry from the edge and return to the fridge for a final 10 minutes.
- Preheat your oven to 180°C/160°C fan/350°F/gas mark 4.
- Meanwhile, prepare the rhubarb for the top of the tart. Trim off the ends and cut into approximately 4cm chunks (I like to cut them at an angle into diamond shapes).
- Remove the lined tart tin from the fridge. Use a fork to prick the base, then scrunch a piece of parchment paper and fill with baking beans. If you are not blind baking, you can skip to step 10.
- Bake in the oven for approximately 15 minutes, until the edges of the pastry start to look a light golden brown. Remove the baking beans and bake for a further 5-10 minutes until the base is very lightly golden.
- Remove from the oven and spoon or pipe the frangipane filling into the tart case. Don't fill the tart to the top, as the frangipane will expand slightly in the oven. Top with the rhubarb pieces, and return to the oven to bake for approximately 45 minutes. If you are not blind baking, it will need closer to 1 hour.
- Remove from the oven and leave to cool slightly before serving.
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