Description
Indulge in the sweet and tangy delight of a Sweet Rhubarb Custard Tart. This stunning dessert features a buttery almond crust filled with creamy custard and tender rhubarb, creating a perfect balance of flavors. Ideal for any occasion, whether it’s a family gathering or an elegant dinner party, this tart is not only delicious but also visually appealing. Serve it warm or cold with whipped cream or vanilla ice cream for an unforgettable treat.
Ingredients
Scale
- 100 grams unsalted butter
- 40 grams powdered sugar
- 1 egg
- 40 grams almond flour
- 200 grams all-purpose flour
- 375 ml full-fat milk
- 3 egg yolks
- 500 grams fresh rhubarb
- 150 grams granulated sugar
- Juice from 1 lemon
Instructions
- Make the Crust: Cream together butter and powdered sugar until fluffy. Add the egg and mix well. Stir in almond flour and all-purpose flour to form dough. Roll out and fit into tart pan; chill.
- Cook Rhubarb: Chop rhubarb; combine with water, sugar, lemon juice, cinnamon stick, and star anise in a saucepan. Boil then simmer for about 10 minutes until soft; strain.
- Prepare Custard: Whisk milk, vanilla extract, egg yolks, sugar, and cornstarch until smooth. Heat in a saucepan while stirring until slightly thickened.
- Assemble Tart: Preheat oven to 180°C (350°F). Spread cooked rhubarb on crust; pour custard over it.
- Bake: Bake for about 30 minutes until set and lightly golden. Cool before slicing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg