Rhubarb custard tart: A seasonal delight you can't miss

When rhubarb appears in gardens and at market stalls, it's a sign that the time has come to prepare a delicious tart. It looks like a miniature work of art and tastes as if made by the best pastry chefs. You can't resist it.

Tart rhubarb sweetened with delicious custard cream and a crumbly crust is one of those desserts I can't imagine summer without. The tart looks so impressive that it almost feels shameful to cut into it. However, it’s worth doing because the taste is even better than the appearance. No sweet tooth can pass by this dessert indifferently.

The rhubarb and custard tart is a true culinary masterpiece. Each ingredient plays the lead role and creates the perfect composition. The sour rhubarb perfectly balances the sweetness of the custard and the buttery base.

When I serve it to my guests, they always ask me to reveal the recipe. In fact, it's not difficult at all. The biggest effort goes into the geometrically arranged rhubarb, which makes the custard tart look elegant.

Ingredients:

Custard:

• 2 egg yolks,
• 2 tablespoons of potato starch,
• 1 tablespoon of vanilla sugar,
• 300 ml of milk,
• 4 tablespoons of sugar.

Crust:

• 110 g of soft butter,
• 50 g of sugar,
• 1 egg yolk,
• 1 tablespoon of 18% cream,
• 180 g of cake flour,
• A pinch of salt.

Additionally:

• 4 stalks of rhubarb,
• 1 egg white,
• 2 tablespoons of sugar.

Preparation method:

Step 1. I start by preparing the custard. Mix the egg yolks with potato starch, vanilla sugar, and 50 ml of milk. I pour the remaining milk into a saucepan, bring it to a boil, and add the yolk mixture. I cook on low heat, stirring constantly, until the custard thickens. I cover it with cling film or parchment paper and set it aside to cool. Covering prevents skin from forming.

Step 2. I place the soft butter in a bowl. I add the sugar and mix. I add the egg yolk to the butter and mix, also adding the cream. Gradually, I add the wheat flour and a pinch of salt. I knead a crumbly dough, wrap it in cling film, and put it in the refrigerator for 2 hours.

Step 3. I roll out the chilled dough between two sheets of paper to a thickness of about 3 mm and place it in a square pan measuring 23 x 23 cm. Using a fork; I make indentations. From the remaining dough, I form small balls and arrange them along the edges of the pan. I bake at 190°C for about 12 minutes.

Step 4. I cut the rhubarb diagonally into pieces. I transfer the custard, sprinkle it with sugar, and put it in the oven for about 20 minutes. I do not change the temperature - it remains at 190°C.

Step 5. After cooling, I cut it into pieces. Enjoy!