Print

Perfect Strawberry Rhubarb Custard Tart

strawberry rhubarb custard tart - featured image
Print Recipe

A delightful tart featuring a buttery shortbread crust, silky custard, and a fresh strawberry rhubarb topping that balances tartness and sweetness perfectly.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • ⅓ cup (40g) powdered sugar
  • ¼ teaspoon salt
  • 1 large egg yolk
  • 1–2 tablespoons cold water, as needed
  • 2 large eggs
  • ½ cup (120ml) heavy cream
  • ½ cup (120ml) whole milk
  • ⅓ cup (65g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cornstarch
  • 1 ½ cups (180g) fresh strawberries, hulled and halved
  • 1 ½ cups (180g) rhubarb, chopped into ½-inch pieces
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (optional)

Instructions

  1. Make the Shortbread Crust: In a large bowl, whisk together flour, powdered sugar, and salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs. Stir in the egg yolk, then add cold water one tablespoon at a time until the dough just comes together. Don’t overwork it! Wrap the dough in plastic wrap and chill for at least 30 minutes.
  2. Prepare the Strawberry Rhubarb Topping: In a medium saucepan, combine chopped rhubarb, strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the fruit softens and releases juice—about 8-10 minutes. If the filling looks too watery, sprinkle in cornstarch and stir until thickened. Remove from heat and let cool completely.
  3. Preheat the Oven: Set your oven to 350°F (175°C) and position a rack in the middle.
  4. Roll Out the Crust: Lightly flour your work surface and rolling pin. Roll the chilled dough into a 12-inch (30 cm) circle. Carefully transfer to your tart pan, pressing into the edges and trimming excess dough. Chill the crust in the fridge for 10 minutes to reduce shrinkage.
  5. Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and paper, and bake for another 8-10 minutes until lightly golden. Let cool slightly.
  6. Make the Custard: In a bowl, whisk eggs and sugar until combined. Add cream, milk, vanilla, and cornstarch; whisk until smooth. For ultra-smooth custard, strain through a sieve.
  7. Assemble the Tart: Spoon the cooled strawberry rhubarb mixture evenly over the baked crust. Pour the custard gently over the fruit, filling the tart shell almost to the top.
  8. Bake the Tart: Bake at 350°F (175°C) for 30-35 minutes, or until the custard is set but still slightly jiggly in the center. Be careful not to overbake—it should be creamy, not rubbery.
  9. Cool and Serve: Let the tart cool completely on a wire rack. Refrigerate for at least 2 hours before slicing for best flavor and texture.

Notes

Keep butter cold when making the crust for a crumbly texture. Blind bake crust to prevent sogginess. Cook fruit gently to maintain shape. Use cornstarch to thicken custard and fruit topping. Brush apricot jam on crust before adding fruit for extra flavor and moisture barrier. Chill tart for at least 2 hours before serving for best texture.

Nutrition

Keywords: strawberry tart, rhubarb tart, custard tart, shortbread crust, homemade dessert, spring dessert, fruit tart

Find it online: https://lumalunch.com/perfect-strawberry-rhubarb-custard-tart-recipe-easy-homemade-tart-with-buttery-shortbread-crust/