Rhubarb Custard Tart

This rhubarb custard tart features creamy orange and vanilla custard and roasted rhubarb in a flaky shortcrust pastry case.

In a large bowl add the flour, sugar, and salt and stir them together.

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Chop the cold butter into small cubes and add the cubes in.

Use a pastry cutter to further cut the butter into the flour, until it resembles coarse bread crumbs.

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In a bowl, lightly whisk the egg. Make a well in the middle of the flour mixture and add in the egg.

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Use a fork to combine it into a stiff dough. If it is too dry and crumbly add in ½ tablespoon milk as needed.

Tip the dough onto a lightly floured bench and gently form it into a disc. Don’t over knead it.

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Place the dough into an airtight container and chill it in the fridge for a minimum of ½ an hour until completely cold.

Once chilled, roll the dough out on a lightly floured bench into a 12inch/30cm circle. Then ease it gently into a 9/10 inch.

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Cut off any excess dough at the top and use the excess to patch up any tears in the dough. Use a fork to prick the pastry case bottom.

[{"selector":"#anim-f3e8ef63-ad13-452c-9dd3-e4f456334f68 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.812499744007886%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Learn more

Chill the dough in the fridge again while preheating the oven for blind baking.

The dough is blind baked in a medium-hot oven for only 7-8 minutes.

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Remove the weights and parchment paper and bake the pastry case further until golden brown.

Roast the rhubarb along with sugar and orange zest for 15 minutes.

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The custard is made with milk, heavy cream, eggs, corn starch, sugar, salt, orange zest, and vanilla paste.

Pour the custard into the baked tart shell. Scoop up pieces of the baked rhubarb and arrange over the custard.

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Place the tart in the oven and bake for around 16-18 minutes. The custard should be set but still, have a wobble to it.

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Let the tart cool to room temperature before serving, or chill it in the fridge. The custard will be set the thickest when chilled.

See the full recipe on the website!

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Rhubarb Custard Tart

Rhubarb Custard Tart

BakingWithButter.com

BakingWithButter.com

This rhubarb custard tart features creamy orange and vanilla custard and roasted rhubarb in a flaky shortcrust pastry case.

This rhubarb custard tart features creamy orange and vanilla custard and roasted rhubarb in a flaky shortcrust pastry case.

BakingWithButter.com

BakingWithButter.com

In a large bowl add the flour, sugar, and salt and stir them together.

In a large bowl add the flour, sugar, and salt and stir them together.

The Pastry

The Pastry

Chop the cold butter into small cubes and add the cubes in.

Chop the cold butter into small cubes and add the cubes in.

Use a pastry cutter to further cut the butter into the flour, until it resembles coarse bread crumbs.

Use a pastry cutter to further cut the butter into the flour, until it resembles coarse bread crumbs.

In a bowl, lightly whisk the egg. Make a well in the middle of the flour mixture and add in the egg.

In a bowl, lightly whisk the egg. Make a well in the middle of the flour mixture and add in the egg.

Use a fork to combine it into a stiff dough. If it is too dry and crumbly add in ½ tablespoon milk as needed.

Use a fork to combine it into a stiff dough. If it is too dry and crumbly add in ½ tablespoon milk as needed.

Tip the dough onto a lightly floured bench and gently form it into a disc. Don’t over knead it.

Tip the dough onto a lightly floured bench and gently form it into a disc. Don’t over knead it.

Place the dough into an airtight container and chill it in the fridge for a minimum of ½ an hour until completely cold.

Place the dough into an airtight container and chill it in the fridge for a minimum of ½ an hour until completely cold.

Once chilled, roll the dough out on a lightly floured bench into a 12inch/30cm circle. Then ease it gently into a 9/10 inch.

Once chilled, roll the dough out on a lightly floured bench into a 12inch/30cm circle. Then ease it gently into a 9/10 inch.

Cut off any excess dough at the top and use the excess to patch up any tears in the dough. Use a fork to prick the pastry case bottom.

Cut off any excess dough at the top and use the excess to patch up any tears in the dough. Use a fork to prick the pastry case bottom.

Chill the dough in the fridge again while preheating the oven for blind baking.

Chill the dough in the fridge again while preheating the oven for blind baking.

The dough is blind baked in a medium-hot oven for only 7-8 minutes.

The dough is blind baked in a medium-hot oven for only 7-8 minutes.

BakingWithButter.com

BakingWithButter.com

Remove the weights and parchment paper and bake the pastry case further until golden brown.

Remove the weights and parchment paper and bake the pastry case further until golden brown.

BakingWithButter.com

BakingWithButter.com

Roast the rhubarb along with sugar and orange zest for 15 minutes.

Roast the rhubarb along with sugar and orange zest for 15 minutes.

The custard is made with milk, heavy cream, eggs, corn starch, sugar, salt, orange zest, and vanilla paste.

The custard is made with milk, heavy cream, eggs, corn starch, sugar, salt, orange zest, and vanilla paste.

Pour the custard into the baked tart shell. Scoop up pieces of the baked rhubarb and arrange over the custard.

Pour the custard into the baked tart shell. Scoop up pieces of the baked rhubarb and arrange over the custard.

Place the tart in the oven and bake for around 16-18 minutes. The custard should be set but still, have a wobble to it.

Place the tart in the oven and bake for around 16-18 minutes. The custard should be set but still, have a wobble to it.

Let the tart cool to room temperature before serving, or chill it in the fridge. The custard will be set the thickest when chilled.

Let the tart cool to room temperature before serving, or chill it in the fridge. The custard will be set the thickest when chilled.

See the full recipe on the website!

See the full recipe on the website!

Enjoy!

Enjoy!

BakingWithButter.com

BakingWithButter.com