Baked Rhubarb Custard Tart (Old-Fashioned Style)
This old-fashioned baked rhubarb custard tart features a sweet, tangy rhubarb filling encased in a flaky pastry crust. It's a delightful dessert that evokes nostalgic charm.
Equipment
- Large bowl
- Pie plate (9-inch)
- Whisk
- Wire rack
Ingredients
For the Crust
- 2 cups all-purpose flour
- 1 cup cold unsalted butter cut into small pieces
- 1/2 teaspoon salt
- 4-6 tablespoons ice water
For the Filling
- 4 cups rhubarb chopped
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Make the Crust
- In a large bowl, combine flour and salt, then cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until a dough forms, then shape it into a disc, wrap, and chill for at least 30 minutes.
Prepare the Filling
- Preheat oven to 375°F (190°C) and then roll out the chilled dough to fit a 9-inch pie plate.
- Sprinkle half of the chopped rhubarb evenly over the bottom of the crust.
- In a separate bowl, whisk together sugar, flour, eggs, heavy cream, and vanilla extract until smooth, then pour the mixture over the rhubarb in the crust.
- Top with the remaining rhubarb.
Bake the Tart
- Bake for 50-60 minutes, or until the custard is set and the top is golden brown.
- Let the tart cool completely on a wire rack before serving.
Notes
Serve this tart warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream makes a wonderful accompaniment. The tart can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days.