This Rhubarb, Ginger, and Custard Tart is a sweet and tangy treat that’s sure to delight! The tart rhubarb pairs perfectly with the creamy custard and a hint of spicy ginger.
Making this tart fills your kitchen with a yummy aroma! I love to serve it warm with a scoop of ice cream—it’s like a cozy hug on a plate! 🍰
Key Ingredients & Substitutions
All-purpose flour: This is the foundation for the tart shell. You can use whole wheat flour for a denser texture or almond flour for a gluten-free option. Just be aware that the texture will change slightly.
Unsalted butter: Stick with unsalted butter for better control over the sweetness. If you’re dairy-free, coconut oil can be a good substitute, though it may give a slight coconut flavor.
Egg yolks: These give richness to the custard. If you need an egg substitute, you can use a mixture of flaxseed meal and water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water = 1 egg yolk).
Fresh ginger: Fresh ginger adds a lovely zing. If you only have ground ginger, use about 1/2 teaspoon, but fresh is much more flavorful. You could also try nutmeg for a different spice profile.
Rhubarb: If fresh rhubarb is out of season, frozen rhubarb will work just fine. It may release more moisture, so drain it well before using.
How Do I Achieve a Flaky Tart Shell?
The tart shell can be tricky, but it’s all about keeping things cold. Use chilled butter and keep your kitchen cool. Here’s a simple breakdown:
- Mix flour and powdered sugar, then cut in the butter until it resembles coarse crumbs.
- Add the egg yolk and gradually mix in cold water to form a dough.
- Chill the dough thoroughly before rolling it out to maintain its flakiness.
- Don’t skip the weighing down process with pie weights; this prevents puffing during baking.
How to Make Rhubarb, Ginger And Custard Tart
Ingredients You’ll Need:
For the Tart Shell:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg yolk
- 2-3 tablespoons cold water
For the Custard Filling:
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh ginger, grated
For the Rhubarb Topping:
- 2 cups rhubarb, cut into 1-inch pieces
- 1/4 cup granulated sugar
- 1 tablespoon water
To Serve:
- Whipped cream (optional)
How Much Time Will You Need?
This delightful tart takes about 1 hour of preparation, plus an additional 30 minutes of baking time and at least 30 minutes for chilling. So, plan for a total of around 2 hours to have your delicious tart ready to serve.
Step-by-Step Instructions:
1. Prepare the Tart Shell:
In a large mixing bowl, combine the all-purpose flour and powdered sugar. Add the chilled, cubed butter. Using your fingers or a pastry cutter, mix until the mixture looks like coarse crumbs. Stir in the egg yolk and add enough cold water (2-3 tablespoons) to form a dough. Shape it into a disc, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
2. Preheat the Oven:
While the dough chills, preheat your oven to 350°F (175°C), so it’s ready for the tart shell.
3. Roll Out and Bake the Tart Shell:
On a lightly floured surface, roll out the chilled dough until it fits a 9-inch tart pan. Gently press the dough into the pan and trim any excess at the edges. Prick the bottom of the crust with a fork. Place parchment paper on top and fill with pie weights or beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 10 minutes until golden. Allow it to cool completely.
4. Make the Custard Filling:
In a medium saucepan, combine the milk, heavy cream, and grated ginger. Heat over medium until it just starts to boil, then take it off the heat and let it steep for about 10 minutes. Meanwhile, in a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale. Gradually whisk in the warm milk mixture, then stir in the vanilla extract.
5. Bake the Custard:
Pour the custard into the cooled tart shell. Bake in the oven for 30-35 minutes or until the custard is just set but slightly wobbly in the center. Let it cool completely afterward.
6. Prepare the Rhubarb Topping:
In another saucepan, combine the rhubarb, sugar, and water. Cook over medium heat for about 5-7 minutes or until the rhubarb is tender but still holds its shape. Let it cool slightly once done.
7. Assemble the Tart:
Place the cooked rhubarb pieces decoratively on top of the custard, pressing them gently into the filling to secure them.
8. Serve:
Slice the tart and enjoy it chilled or at room temperature. If you like, add a generous dollop of whipped cream on the side. Enjoy your delicious Rhubarb, Ginger, and Custard Tart!
Can I Use a Different Type of Fruit Instead of Rhubarb?
Absolutely! If you prefer a different flavor, you can substitute the rhubarb with fruits like strawberries or blackberries. Keep in mind that the sweetness level may vary, so you might want to adjust the sugar in the topping accordingly.
How Can I Make This Tart Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just make sure to choose a blend that includes xanthan gum, which helps with the texture. The rest of the recipe will remain the same; enjoy your gluten-free tart!
What’s the Best Way to Store Leftovers?
Store any leftover tart in an airtight container in the refrigerator for up to 3 days. To maintain the texture, I recommend placing parchment paper between the tart and the lid to prevent moisture build-up. You can enjoy it cold or let it come to room temperature before serving.
Can I Make the Tart Shell in Advance?
Yes, you can! Prepare the tart shell a day or two ahead of time. After baking and cooling, wrap it tightly in plastic wrap and store it in the fridge. Just make sure it comes to room temperature before filling it with custard.
