Rhubarb and Custard Tart

Rhubarb and Custard Tart

Rhubarb and custard tart is a delightful dessert that combines the tartness of rhubarb with the creamy sweetness of custard, all nestled in a crisp pastry shell.



● 400g rhubarb

● 50g caster sugar

● 1 tbsp vanilla bean paste

● 1 x sheet shortcrust pastry

● 200ml whole milk

● 300ml double cream

● 2 medium eggs

● 2 large egg yolks

● 100g caster sugar

● 2 tbsp cornflour

● 1 tbsp vanilla bean paste


Tala Performance 23cm Crisper Tart Dish 

Tala FSC Beechwood Chopping board

Tala Paring Knife Non Slip Grip 9cm Tapered Blade

Tala Baking Beans 

Tala Glass Mixing Bowl 19cm  x 9.5 1.6L



1. Preheat the oven to 180°C.

2. Line the tart tin with the pastry and press it neatly into the edges, there’s no need to cut off the excess just yet. Place a crumpled piece of parchment paper over the pastry and cover with baking beans. Blind bake for 30 minutes.

3. Meanwhile, slice the rhubarb into small chunks and mix in a bowl with the caster sugar and vanilla bean paste. Leave to the side.

4. Remove the beans and parchment paper from the pastry case and trim the edges. Return to the oven for 10 more minutes.

5. Turn the oven down to 140°C and bake the rhubarb on a roasting tray for 20 minutes.

6. While this cools, make the custard. Turn the oven back up to 180°C.

7. First, whisk the eggs, yolks, sugar and cornflour together in a bowl.

8. Then, heat the milk, cream and vanilla bean paste in a pan over medium heat until piping hot.

9. Once hot, but not boiling, take off the heat and pour in the egg mixture, give it a mix and then put back on a low heat. Stir regularly and continue to cook until thick and custard-like!

10. Once thickened, pass the custard through a sieve into a bowl, to remove any lumps and set aside.

11. Arrange half of the rhubarb on the bottom of the pastry case, leaving the juice behind as much as you can. Then pour over the custard and spread until evenly distributed. Place the remaining pieces of rhubarb on top, again, leaving behind the juice for serving.

12. Bake the tart for 40-45 minutes until the custard is set - it should wobble slightly.

13. I prefer to leave mine to cool completely before cutting in, however if you can’t wait then leave for at least 30 minutes before slicing and serving.


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