RHUBARB CUSTARD TART
The secret to the success of this stunning rhubarb tart is blind-baking the crust. Pop it in the oven before making the filling, so it gets firm and crunchy, and you'll prevent a soggy bottom as the creamy custard and tart rhubarb stalks get baked in.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 4 tablespoons ice water over mixture; pulse several times to combine. Add more water as needed, pulsing until mixture holds together when pinched. Shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw completely in refrigerator before using.
- Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Transfer to a 9-by-12 1/2-inch rimmed baking sheet or a fluted tart pan with a removable bottom, fitting dough into corners and folding over extra to create a double-layered edge. Refrigerate 15 minutes.
- Line dough with parchment and fill to top with dry rice or beans, or pie weights. Bake until edges are golden and bottom is beginning to dry out, 30 to 35 minutes. Remove parchment and pie weights; continue baking until golden brown on bottom, 10 to 12 minutes. Let cool 15 minutes.
- Filling: Meanwhile, cut rhubarb into 11-inch lengths (if some are shorter, that's okay). Using a sharp knife, score rhubarb along rounded sides on a diagonal at 2-inch intervals (this helps heat penetrate and break up the fibers, so the tart is easier to slice once cooked).
- In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust. Arrange rhubarb lengthwise over top, scored-sides up; sprinkle with remaining 1/4 cup sugar. Bake until tart is puffed, golden, and just set in center, 45 to 55 minutes.
- Let cool on a wire rack at least 1 hour before serving. To serve, run a spatula under tart to release from sheet, then slide onto a cutting board. Cut into squares; serve at room temperature or chilled. Tart is best eaten the day it's made, but can be refrigerated, covered, up to 1 day.
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Jessica Woodrum
[email protected]This is the best rhubarb custard tart I've ever had! The filling is so creamy and smooth, and the crust is perfectly flaky. I will definitely be making this again and again.
Eyad Zahran
[email protected]This tart is a bit too sweet for my taste. I would recommend using less sugar in the filling.
Bethlehem Abel
[email protected]I've made this tart several times and it always turns out perfect. It's a great recipe for a special occasion or just a weeknight dessert.
Jano Jani
[email protected]This tart is absolutely delicious! The rhubarb and custard filling is perfectly balanced, and the crust is flaky and buttery. I would highly recommend this recipe.
Jamie Landis
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved the creamy custard filling and the flaky crust. I will definitely be making this again.
Hamani
[email protected]This rhubarb custard tart is a great way to use up fresh rhubarb. The filling is smooth and creamy, and the crust is flaky and buttery. I would recommend using a good quality vanilla extract for the best flavor.
Abush Markos
[email protected]I tried making this tart but the custard didn't set properly. Not sure what went wrong.
Ademola Sanni
[email protected]I'm not a huge fan of rhubarb, but this tart was surprisingly good. The custard filling was creamy and flavorful, and the rhubarb added a nice tartness. The crust was also very good, flaky and buttery. Overall, I enjoyed this tart and would recommend
jewel mary christian
[email protected]Delicious! The rhubarb custard tart was a hit with my family and friends. The filling was creamy and smooth, and the crust was flaky and buttery. I will definitely be making this again.
NayNay Nay
[email protected]Easy to follow recipe, and the tart turned out amazing! The custard was creamy and delicious, and the rhubarb gave it a nice tartness. The crust was flaky and buttery. Will definitely be making this again.
Christiana Ansah
[email protected]Wow! This rhubarb custard tart was an absolute delight! The combination of the tart rhubarb and the creamy, custard filling was absolutely perfect. The crust was flaky and golden brown, and the filling was smooth and flavorful. I would highly recomme