This Rhubarb, Ginger and Custard Tart is a delightful mix of tangy rhubarb, spicy ginger, and creamy custard. It’s like a hug for your taste buds!
Whenever I serve this tart, the first slice disappears faster than I can blink! It’s a perfect treat for gatherings—everyone loves that sweet and spicy flavor combo!
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the tart crust. If you want a gluten-free option, try using a gluten-free all-purpose blend. I’ve found that almond flour adds a nice nutty touch if you want to experiment.
Unsalted Butter: Cold butter is key for flaky pastry. If you’re looking for dairy-free alternatives, coconut oil or a vegan butter can work well, just ensure they’re chilled too!
Rhubarb: Fresh rhubarb gives a lovely tang. If you’re unable to find it, tart apples or sour cherries can be good substitutes, but adjust the sugar to your taste.
Ginger: Fresh ginger offers the best flavor in this recipe. If you don’t have fresh, ground ginger can be used, but use less—about 1/2 teaspoon should do the trick.
Heavy Cream: This adds richness to the custard. You can replace it with more milk for a lighter version, though the custard may not be as creamy.
How Do I Make Sure My Pastry Turns Out Flaky?
Getting the pastry just right is crucial. Start with cold ingredients to keep the butter solid, which creates the flaky texture. Remember to handle the dough as little as possible to avoid it becoming tough.
- Combine flour, powdered sugar, and salt in a bowl first.
- When adding butter, mix until it’s crumbly—don’t over-mix!
- Chill the dough for at least 30 minutes; this makes rolling easier.
- Roll out evenly without adding too much additional flour to keep it tender.
What’s the Best Way to Prepare Rhubarb for the Filling?
Removing the bitterness from rhubarb is a key step. Start by chopping it into uniform pieces for consistent cooking. Simmering with sugar and ginger works wonders for enhancing its flavor.
- Combine rhubarb, sugar, and ginger in a saucepan.
- Cook over medium heat until the rhubarb softens, which usually takes about 5-7 minutes.
- Let it cool slightly to retain its shape when you spread it over the pastry.
How to Make Rhubarb, Ginger and Custard Tart
Ingredients You’ll Need:
For the Pastry:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and diced
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2-3 tablespoons cold water
For the Rhubarb Filling:
- 2 cups rhubarb, chopped into 1-inch pieces
- 1/2 cup granulated sugar
- 1 tablespoon ginger, grated or finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
For the Custard:
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- A pinch of salt
Garnish:
- Whipped cream or crème fraîche (optional)
How Much Time Will You Need?
This delightful tart will take about 1 hour of active prep time and then about 2 hours to let it cool in the fridge. You’ll spend some time preparing the pastry, filling, and custard, so it’s a great recipe to enjoy on a leisurely afternoon!
Step-by-Step Instructions:
1. Make the Pastry:
Start by taking a bowl and mixing together the flour, powdered sugar, and salt. Add in the cold, diced butter and use your fingers or a pastry cutter to mix until it looks like breadcrumbs. Now, stir in the egg yolk. Gradually add cold water, one tablespoon at a time, until the dough starts to come together. Wrap it in plastic wrap and pop it in the fridge for at least 30 minutes to chill.
2. Prepare the Rhubarb Filling:
In a medium saucepan, mix the chopped rhubarb, sugar, grated ginger, lemon juice, and optional cornstarch. Cook over medium heat, stirring occasionally, until the rhubarb softens and releases its juices—this will take around 5 to 7 minutes. Once done, remove it from the heat and let it cool a little.
3. Preheat the Oven:
While the rhubarb cools, turn your oven on to preheat at 375°F (190°C).
4. Roll Out the Pastry:
After the dough has chilled, lightly flour your surface and roll it out to fit your tart pan. Press the dough into the pan and trim any excess from the edges. Use a fork to prick the base a few times. Line the pastry with parchment paper and fill it with baking weights or dried beans to prevent it from puffing up. Bake for about 15 minutes, then carefully remove the weights and bake for another 5-10 minutes until the crust is golden. Let it cool once done.
5. Prepare the Custard:
In a saucepan, gently heat the milk and cream until it’s just below boiling. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt. Slowly pour the hot milk mixture into the egg mixture while whisking constantly. Then, put it back in the saucepan and cook on low, stirring until it thickens, which should take about 5 minutes. When thickened, remove it from the heat and stir in the vanilla extract.
6. Assemble the Tart:
Spread the cooled rhubarb filling evenly over the cooled pastry shell. Pour the custard on top, filling it right to the edge. Bake everything together for about 25-30 minutes. The custard should be set but a little jiggly in the center.
7. Cool and Serve:
Let the tart cool to room temperature, then refrigerate it for at least 2 hours before serving. Once chilled, slice it up and enjoy with a dollop of whipped cream or crème fraîche if you’d like. Happy eating!
Can I Use Frozen Rhubarb for This Recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain off any excess liquid before using it in the filling. This will help prevent the tart from becoming too watery.
What Can I Substitute for Whole Milk?
You can substitute whole milk with 2% milk or a non-dairy alternative like almond milk or oat milk. If using non-dairy milk, ensure it’s unsweetened to maintain the tart’s flavor balance. Just keep in mind that the texture may vary slightly.
How to Store Leftover Tart?
Store any leftover tart in an airtight container in the refrigerator for up to 3 days. It’s best served chilled, so you can enjoy the refreshing flavors even after a day or two!
Can I Make the Pastry Ahead of Time?
Absolutely! You can prepare the pastry dough up to 2 days in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. Let it sit at room temperature for a few minutes before rolling it out for easier handling.
