Description
A delightful tart featuring sweet rhubarb combined with a creamy custard in a flaky crust, perfect for any gathering.
Ingredients
Scale
- For the crust:
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- ¼ cup granulated sugar
- 1 egg yolk
- 2–3 tbsp cold water
- For the filling:
- 2 cups chopped rhubarb (fresh or frozen, thawed)
- 3 large eggs
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a food processor, pulse the flour, sugar, and chilled butter until the mixture resembles coarse crumbs.
- Add the egg yolk and cold water, one tablespoon at a time, until the dough forms. Wrap the dough in plastic wrap and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and press it into a tart pan, pricking the base with a fork.
- Cover the crust with pie weights and bake for 10 minutes. Remove the weights and bake for another 5 minutes until lightly golden.
- Spread the chopped rhubarb over the baked crust.
- In a separate bowl, whisk together the eggs, sugar, heavy cream, vanilla extract, and a pinch of salt until smooth.
- Pour the custard mixture over the rhubarb and bake for 35–40 minutes until the custard is set and lightly golden. Allow to cool completely before slicing.
- Serve dusted with powdered sugar or with a dollop of whipped cream.
Notes
Ensure the crust is adequately cooled before adding the filling for the best texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg