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Rhubarb Custard Tart

A delightful dessert that balances sweet and tart flavors, featuring tangy rhubarb and creamy custard in a flaky pie crust.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the tart
  • 1 piece pie crust 9-inch pie crust
  • 2 cups rhubarb, chopped
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a tart pan.
  2. In a mixing bowl, combine the chopped rhubarb and sugar. Let sit for about 15 minutes to draw out the juices.
  3. In another bowl, whisk together the eggs, heavy cream, vanilla extract, salt, and cornstarch until smooth.
  4. Spread the rhubarb mixture evenly over the pie crust, then pour the egg mixture on top.
  5. Bake the tart in the preheated oven for 40-45 minutes, or until the custard is set and lightly browned on top.
  6. Allow to cool before serving.

Notes

This tart is best when fresh but can be stored in the refrigerator for up to 3-4 days. Wrap tightly for freezer storage up to three months.