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An easy Rhubarb Custard Tart recipe with a crisp shortcrust pastry filled with the best homemade vanilla custard with creme fraiche and topped with poached rhubarb Jump to Recipe
This rhubarb and custard tart might be my new favorite rhubarb dessert.
Ever since I’ve seen the contestants of the Great British Bake Off make Rhubarb Custard Tart I have been secretly obsessed with making my own version.
What makes this rhubarb and custard tart special:
For this rhubarb custard tart recipe, I opted to pre-bake the rhubarb in the oven before I top the tart with it.
That way the rhubarb is already cooked, wonderfully moist, and coated in a sugar syrup which prevents the sharp rhubarb juices from dripping into the custard and curdling it.
By baking the rhubarb in orange juice we also milden the tanginess and sourness of the rhubarb stalks. For that extra pretty color, add some grenadine syrup to the baking dish.
Ingredients for making Rhubarb Custard Tart:
- the pastry is a classic sweet shortcrust pastry made from flour, sugar butter and egg
- the filling is a simple homemade vanilla custard made with whole milk, sugar, cornstarch and vanilla. We add some creme fraiche also, for richness.
- the rhubarb is pre-baked in orange juice and vanilla to tenderize it and make it less acidic
What I like about this recipe is that you can press the pastry right into the pastry shell – no chilling needed.
Then pop the tart shell in the fridge while making the vanilla custard.
Short on time? Skip the pre-baking the rhubarb -part and just cut the rhubarb into slices or thin stalks and place them on the custard. Bake for 45 minutes.
This is also a tart recipe you can make ahead of time. The pastry can be stored in the fridge for 3 days, wrapped in cling film.
The custard and rhubarb can be made one day ahead of time. You can store the rhubarb in its own baking syrup.
- For intensely pink rhubarb stalks, consider adding just a splash of grenadine to the orange juice as this will help to stain the rhubarb pink.
- The pastry can be made 3 days ahead of time and can be stored in the fridge.
More rhubarb recipes:
- German Rhubarb Sour Cream Custard Pie
- German Rhubarb Meringue Cake
- Rhubarb Crumble Traybake
- Rhubarb Ice Cream
- Raspberry and Rhubarb Crumble Cake
Easy Rhubarb and Custard Tart Recipe
- 1 1/4 cups flour - 1 1/4 cups - 200 g
- 1/4 cup cup butter + 3 tbsp 100 g
- 3 tbsp sugar 40 g
- 1 egg
- 3 tbsp cornstarch
- 1/2 cup sugar 50 g
- 350 ml whole milk 1 1/2 cups
- 1/2 cup creme fraiche 120 g
- 5 stalks thin rhubarb approx.600 g cleaned, rinsed and cut into 9 cm pieces
- 3/4 cup of sugar 175g
- 1 tsp vanilla paste
- 1 star anise crushed
- 2 oranges squeezed
Preheat the oven to 190°C/170°C fan. Place the rhubarb stalks and crushed star anise in a small roasting dish (so that they form onelayer) and sprinkle with the sugar, the vanilla pod and its scraped seeds, and the orange juice. Bake for 10 minutes or until the rhubarb has softened but still holds its shape and a bright pink syrup has formed. Remove from the oven,and allow to cool. This can be made ahead of time.
For the dough, quickly knead the flour, butter, sugar and egg into a dough with your hands.
On a lightly floured surface, roll out the pastry into a large rectangle big enough to line a 30 x 20cm fluted rectangular tart tin. Roll the pastry onto the rolling pin and carefully drape it into the tin, carefully lifting and pressing into the corners and edges. Roll your rolling pin over the tart tin, cutting off the excess. Chill for 30 mins or until the pastry is firm.
Add the milk to a pan saving 3 tbsp and bring to the boil along with the vanilla. Meanwhile, tip the egg yolks, sugar and cornflour into a bowl and whisk together until smooth. Pour the milk over the egg mixture, whisking to combine. Pour the custard back into the pan and cook, whisking constantly, for 2-3 mins until thickened. Scrape into a bowl and add the creme fraiche mixing until combined. Let cook down. I press a sheet of cling film onto the surface of the custard to stop a skin forming, and then chill. Can be made and chilled 3 days ahead.
Prehead oven to 180C - 350 F .Take chilled cake pan out of the fridge and prick with a fork.
Remove the custard from the fridge, beat to loosen, then pour over the pastry and smoothen with a spatula. Top with the roasted rhubarb, and bake for 45 min. Best eaten on the day its made.
Die Tarte schmeckt einfach himmlisch! Danke dir! Ich hab die vanillepaste von Dr Oetker verwendet