Rhubarb Tart with Lemon Custard Cream
Category: Desserts
Servings: 8
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Ingredients
For the Pastry:
| Ingredient | Quantity |
|---|---|
| Butter | 125g |
| All-purpose flour | 250g |
| Powdered sugar | 100g |
| Lemon zest | 1 lemon |
| Egg yolks | 2 |
| Egg yolks | 3 |
For the Lemon Custard Cream:
| Ingredient | Quantity |
|---|---|
| Whole milk | 200g |
| Sugar | 70g |
| Heavy cream | 50g |
| Cornstarch (Maizena) | 20g |
| Lemon zest | 1 lemon |
For the Rhubarb Topping:
| Ingredient | Quantity |
|---|---|
| Rhubarb | 250g |
| Sugar | 150g |
| Water | 75g |
Instructions
1. Prepare the Lemon Custard Cream
To start the preparation of the lemon custard cream, pour the whole milk and heavy cream into a saucepan. Heat over medium heat until warm but not boiling.
In a separate bowl, whisk together the egg yolks and sugar using a hand mixer or whisk until smooth and creamy. Gradually sift in the cornstarch, continuing to whisk until fully incorporated.
Once the milk mixture is heated, slowly pour the warm milk and cream into the egg mixture in a steady stream, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the custard thickens into a smooth consistency. Once thickened, remove from heat and transfer the custard into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Allow the custard to cool at room temperature, then refrigerate for at least 30 minutes to fully chill.
2. Prepare the Pastry Dough
While the custard cools, prepare the pastry dough. In a food processor, combine the flour, powdered sugar, and lemon zest. Add the cold butter in cubes and pulse until the mixture resembles breadcrumbs or a sandy texture.
Transfer the mixture to a work surface and form a well in the center. Add the egg yolks and use a fork to incorporate the ingredients together. Once the dough starts to come together, knead it lightly with your hands until smooth.
Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow it to firm up and make it easier to roll out.
3. Prepare the Rhubarb Topping
While the dough is chilling, prepare the rhubarb topping. Cut the rhubarb into 10-15 cm (4-6 inch) strips. In a medium pan, combine the sugar and water, and bring to a gentle boil over medium heat. Once the sugar dissolves, add the rhubarb pieces and cook for about 2 minutes on each side until softened.
Using tongs, carefully flip the rhubarb and continue cooking. Once cooked, transfer the rhubarb pieces to a wire rack to drain and cool, allowing any excess syrup to drip away.
4. Assemble the Tart
Preheat your oven to 180°C (350°F) for conventional ovens, or 160°C (320°F) for fan-assisted ovens.
Take the chilled dough and roll it out on a lightly floured surface to a thickness of about 3 mm (1/8 inch). Carefully transfer the rolled dough into a 35×11 cm (14×4 inch) tart pan. Gently press the dough into the corners and sides of the pan, trimming off any excess dough with a knife. To ensure even cooking, prick the base of the dough with a fork.
5. Fill and Bake
Once the tart shell is prepared, transfer the chilled lemon custard cream into a piping bag with the tip cut off or simply use a spoon to spread it evenly over the base. Smooth out the custard with a spatula to ensure a uniform layer.
Carefully arrange the rhubarb pieces in a decorative pattern on top of the custard, placing them side by side in neat rows.
Place the tart in the oven and bake for 30 minutes at 180°C (350°F) or 20 minutes at 160°C (320°F) for fan ovens, until the pastry is golden and the custard is set.
6. Cooling and Serving
Once baked, remove the tart from the oven and let it cool in the pan for about 15 minutes. Carefully transfer it to a wire rack and allow it to cool completely. For the best results, refrigerate the tart for at least 2 hours before serving, as this helps the custard set further and makes slicing easier.
Serve chilled, and enjoy the tangy, creamy goodness of this Rhubarb Tart with Lemon Custard Cream, a perfect dessert for any occasion.
Tips and Variations
- For extra flavor: Add a few drops of vanilla extract or a pinch of salt to the custard mixture for added depth.
- Glaze: After cooling, you can brush the rhubarb with a light apricot or raspberry glaze for a glossy finish.
- Rhubarb Alternatives: If rhubarb is unavailable, substitute with strawberries, apples, or pears for a different but equally delicious topping.
This tart combines the refreshing tang of rhubarb with the creamy richness of lemon custard, wrapped in a buttery, crisp pastry shell. It’s the perfect treat for spring and summer gatherings or any time you’re craving a light, fruity dessert!
