Rhubarb and custard tart

Name: Rhubarb and custard tart
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6 - 8 serving(s)
Ingredients: 1 packet of shop-bought shortcrust pastry; 1 tbsp. flour; 1 egg yolk, beaten; 50 g white chocolate buttons; 600 g rhubarb, cut into 3-4cm batons; 180 g sugar; Zest 1 orange; 500 g cream cheese; 6 large egg yolks; 1 tbsp. custard powder

The retro flavour combo we can't get enough of

By Matthew LockwoodUpdated: 25 March 2024

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Hannah Hall

Every cook, amateur or not, should have a rhubarb and custard tart recipe in their bank of classic bakes. It make a gorgeous afternoon tea centrepiece or dinner party dessert, and is bound to impress guests.

We've made life easier by using shop-bought shortcrust pastry and custard powder, and have put our own spin on the classic by adding creamy white chocolate buttons and orange zest. It's one of our absolute favourites, and it'll be one of yours soon too.

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Yields:

6 - 8 serving(s)

Prep Time:

30 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 40 mins

Ingredients

1
packet of shop-bought shortcrust pastry
1 Tbsp.
flour
1
egg yolk, beaten
50 g
white chocolate buttons
600 g
rhubarb, cut into 3-4cm batons
180 g
sugar
Zest 1 orange
500 g
cream cheese
6
large egg yolks
1 Tbsp.
custard powder

Directions

1. Step 1Preheat the oven to 185ºC (165ºC Fan). Lightly flour your work surface and lay out the pastry. It should be a little too small for the tart case. Take a rolling pin and roll a little thinner. Line the tart tin with the pastry, pushing it into the corners and leave an overhang around the edge. Chill for 20 minutes in the fridge.
2. Step 2Line the pastry case with baking paper and add ceramic baking beans or rice. Blind bake the case for 20 minutes then remove the baking beans or rice and place back in the oven for another 5 minutes. The base should just be starting to colour.
3. Step 3Remove the tart from the oven and brush the inside of the pastry case with the beaten egg yolk.
4. Step 4Place the chocolate buttons into the pastry case and return to the oven for 1 minute so they melt. Remove and brush the melted chocolate around the inside of the pastry case.
5. Step 5Meanwhile, place the rhubarb, 30g sugar and orange zest into a bowl and mix well to coat the rhubarb. Spread the rhubarb out onto a greaseproof lined baking tray and bake for 15 minutes, or until the rhubarb is still holding shape but is tender. Remove from the oven.
6. Step 6Add half the rhubarb to a food blender and blitz to a puree. Pour into a jug and set aside.
7. Step 7To make the filling, in a large bowl add the cream cheese, remaining sugar, egg yolks and custard powder. Using a whisk, beat until smooth. Add the cream cheese mix to the tart case then drizzle over the rhubarb puree. Using a knife drag through the mix to create a marbled effect.
8. Step 8Arrange the remaining pieces of rhubarb across the top and bake in the oven for approximately 30-35 minutes or until the mix is set. Remove from the oven and allow to completely cool. Once cooled, remove the tart from the case and serve with more poached rhubarb.