Description

A delightful and comforting rhubarb custard tart that is easy to make and perfect for any occasion.

Ingredients

For the pastry

1 1/4 cups plain flour, plus a little extra for dusting
2 tablespoons caster sugar
1/4 teaspoon salt
8 tablespoons cold unsalted butter, cut into cubes (Use cold butter for a flakier shell)
1 large egg yolk
2 to 3 tablespoons cold water (Use enough to bring the dough together)

For the filling

10 ounces rhubarb, trimmed and cut into 1 inch pieces (Use bite-sized chunks)
3 large eggs
3/4 cup granulated sugar (Adjust based on the tartness of the rhubarb)
1 tablespoon cornflour (Helps the custard set)
1 cup heavy cream or double cream
1 teaspoon vanilla extract

For finishing

1 tablespoon jam or preserves, warmed and strained (For a light glaze if desired)

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Instructions

Making the Pastry

In a bowl, mix the flour, sugar, and salt. Rub in the cold butter with your fingers until the mix looks like coarse crumbs.
Stir in the egg yolk and add cold water a little at a time until the dough just comes together. Do not overwork. Press into a disc, wrap, and chill for 20 minutes.

Blind Baking

Preheat the oven to 375 degrees Fahrenheit. Roll out the chilled pastry on a lightly floured surface to about 1/8 inch thick.
Line the tart tin, trim the edges, and prick the base lightly with a fork. Chill the lined tin for 10 minutes.
Line the pastry with parchment and fill with baking beans. Bake for 15 minutes. Remove the parchment and beans and bake another 5 minutes until the base looks dry and pale. Let it cool for a few minutes.

Filling and Baking the Tart

Spread the cut rhubarb evenly over the par-baked shell.
In a bowl, whisk the eggs with the sugar and cornflour until smooth. Add the cream and vanilla and whisk to combine. Pour the mixture over the rhubarb in the tart.
Bake for 25 to 30 minutes until the custard is set but still slightly wobbly near the center.
If the pastry edge browns too quickly, cover it loosely with foil.

Finishing Touches

If you want a light shine, warm a tablespoon of jam and brush it over the rhubarb. Let the tart cool to room temperature, then chill for a couple of hours for cleaner slicing.

Notes

Cool the tart completely before storing. Keep slices in an airtight container in the fridge for up to 3 days. Freezing slices is preferable as it maintains texture. Use cold butter for a flakier pastry. Adjust sugar based on rhubarb tartness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert, Snack
Cuisine: American