Rhubarb Custard Tart Recipes

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RHUBARB & CUSTARD TART



Rhubarb & custard tart image

The flavour of everyone's favourite boiled sweet in a delicious dessert. Forced rhubarb adds a pop of colour and sweetness to this tart. Check out our rhubarb guide for more handy rhubarb facts

Provided by Edd Kimber

Categories     Dessert

Time 1h40m

Number Of Ingredients 16

225g plain flour , plus extra for dusting
3 tbsp icing sugar
140g unsalted butter , diced and chilled
1 medium egg yolk , plus 1 medium egg yolk beaten, for glazing (save the whites for meringues)
1 tsp vanilla bean paste
½ vanilla pod or 1 tsp vanilla bean paste
250ml whole milk
1 large egg , plus 2 large egg yolks
100g golden caster sugar
25g cornflour
1 tbsp unsalted butter
700g thin forced rhubarb (about 5 stalks), trimmed, rinsed and cut into 9cm/3 1/2 in-long pieces
175g golden caster sugar
1 vanilla pod , seeds scraped out, or 1 tsp vanilla paste
juice 2 oranges
1 tbsp pistachio , chopped, to serve

Steps:

  • Put the flour, icing sugar and a pinch of salt in a large bowl and mix together. Add the butter and rub together until the mixture resembles breadcrumbs. Add 1 egg yolk, the vanilla and 1 tbsp cold water, and mix together until it just starts to come together as a dough. Tip the mixture onto a clean work surface and gently bring together with your hands. Wrap the pastry in cling film and chill for at least 1 hr before rolling out. Can be made 3 days ahead, or frozen for 2 months.
  • Put the vanilla beans scraped from the pod (or the paste) in a pan over a medium-high heat, add the milk and bring to the boil. Meanwhile, tip the egg, yolks, sugar and cornflour into a bowl and whisk together until smooth. Pour the milk over the egg mixture, whisking to combine. Pour the custard back into the pan and cook, whisking constantly, for 2-3 mins until thickened. Scrape into a bowl and add the butter, mixing until melted and combined. Press a sheet of cling film onto the surface of the custard to stop a skin forming, and chill for 3 hrs. Can be made and chilled 3 days ahead.
  • On a lightly floured surface, roll out the pastry into a large rectangle big enough to line a 30 x 20cm fluted rectangular tart tin. Roll the pastry onto the rolling pin and carefully drape it into the tin, carefully lifting and pressing into the corners and edges. Roll your rolling pin over the tart tin, cutting off the excess. Chill for 30 mins or until the pastry is firm.
  • Heat oven to 180C/160C fan/gas 4. Line the tart with a piece of crumpled baking parchment and fill with baking beans or rice and place on a baking tray. Bake for about 30 mins, then remove the parchment and the beans, and return to the oven for another 5 mins or until the base is golden brown. Brush the inside of the tart with the remaining beaten egg yolk and return to the oven for 1 min to set (this creates a seal, meaning the pastry won't become soggy as quickly). Set aside to cool.
  • Heat oven to 190C/170C fan/gas 5. Put the rhubarb batons in a small roasting tin (so that they are in one flat layer) and sprinkle over the sugar, the vanilla pod and its scraped out seeds, and the orange juice. Roast for 15-20 mins, or until the rhubarb has softened but is still holding its shape and a vibrant pink syrup has formed. Remove from the oven, discard the vanilla pod and allow to cool.
  • Remove the custard from the fridge, beat to loosen, then pour over the pastry and smooth with a spatula. Top with the roasted rhubarb, brushing a little of the syrup on top, then sprinkle over the pistachios. Best eaten on the day its made.

Nutrition Facts : Calories 515 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 44 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium

RHUBARB CUSTARD TART



Rhubarb Custard Tart image

The secret to the success of this stunning rhubarb tart is blind-baking the crust. Pop it in the oven before making the filling, so it gets firm and crunchy, and you'll prevent a soggy bottom as the creamy custard and tart rhubarb stalks get baked in.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h25m

Yield Serves 10 to 12

Number Of Ingredients 12

1 1/2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons sugar
1 teaspoon kosher salt (we use Diamond Crystal)
10 tablespoons cold unsalted butter, cut into small pieces
4 to 5 tablespoons ice-cold water
1 pound rhubarb, halved lengthwise into 3/4-inch stalks if thick
1 1/4 cups sugar
1/3 cup unbleached all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt (we use Diamond Crystal)
2 large eggs
1/2 cup heavy cream
1 teaspoon pure vanilla paste or extract

Steps:

  • Dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 4 tablespoons ice water over mixture; pulse several times to combine. Add more water as needed, pulsing until mixture holds together when pinched. Shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw completely in refrigerator before using.
  • Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Transfer to a 9-by-12 1/2-inch rimmed baking sheet or a fluted tart pan with a removable bottom, fitting dough into corners and folding over extra to create a double-layered edge. Refrigerate 15 minutes.
  • Line dough with parchment and fill to top with dry rice or beans, or pie weights. Bake until edges are golden and bottom is beginning to dry out, 30 to 35 minutes. Remove parchment and pie weights; continue baking until golden brown on bottom, 10 to 12 minutes. Let cool 15 minutes.
  • Filling: Meanwhile, cut rhubarb into 11-inch lengths (if some are shorter, that's okay). Using a sharp knife, score rhubarb along rounded sides on a diagonal at 2-inch intervals (this helps heat penetrate and break up the fibers, so the tart is easier to slice once cooked).
  • In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust. Arrange rhubarb lengthwise over top, scored-sides up; sprinkle with remaining 1/4 cup sugar. Bake until tart is puffed, golden, and just set in center, 45 to 55 minutes.
  • Let cool on a wire rack at least 1 hour before serving. To serve, run a spatula under tart to release from sheet, then slide onto a cutting board. Cut into squares; serve at room temperature or chilled. Tart is best eaten the day it's made, but can be refrigerated, covered, up to 1 day.

RHUBARB CUSTARD BARS



Rhubarb Custard Bars image

Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 dozen.

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, room temperature, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Steps:

  • In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

MOM'S RHUBARB CUSTARD TORTE



Mom's Rhubarb Custard Torte image

My mother made this often while I was growing up. She's been gone for 13 years, but I still make this at least once a year to rave reviews. No one has ever had anything like this but anyone who likes rhubarb loves it. It makes a lot, but when my husband takes this to work, I only get the empty pan back! Prep time is based on having to cut your rhubarb. If already cut, reduce to 30 minutes.

Provided by Sherri Staton Volkert

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 7h45m

Yield 24

Number Of Ingredients 12

2 cups all-purpose flour
2 cups quick cooking oats
¾ cup packed brown sugar
¾ cup vegetable shortening
½ teaspoon salt
8 cups sliced fresh rhubarb
12 eggs
1 cup white sugar
½ cup all-purpose flour
1 pinch salt
½ teaspoon ground cinnamon, or to taste
2 tablespoons butter, cut into small chunks - or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 2 cups flour, oats, brown sugar, vegetable shortening, and 1/2 teaspoon salt in a large mixing bowl until the ingredients are crumbly. Reserve 3/4 cup of the crust mixture in a bowl and press remaining crust mixture into the bottom of a 9x13-inch baking pan.
  • Spread rhubarb evenly over the crust. Whisk eggs, white sugar, 1/2 cup flour, and 1 pinch of salt in a bowl until smooth; pour the egg mixture over the rhubarb. Scatter the reserved oat mixture over the top. Dust the torte lightly with cinnamon and spread small butter chunks evenly over the top.
  • Bake in the preheated oven until a knife inserted into the center of the torte comes out clean, about 1 hour. Refrigerate at least 6 hours or overnight before serving.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 31.7 g, Cholesterol 95.5 mg, Fat 10.5 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 94.5 mg, Sugar 15.7 g

RHUBARB AND CUSTARD TART



Rhubarb and Custard Tart image

Rhubarb and custard go so well together. It looks really pretty too. You cant go wrong with this recipe!

Provided by Nadine81

Categories     Tarts

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb pastry dough, base
1 pint milk
2 eggs
4 egg yolks
2 ounces sugar
3 stalks rhubarb
3 ounces sugar
2 tablespoons water

Steps:

  • preheat oven to 180c.
  • grease an 8 inch tart dish.
  • Roll out pastry and line the dish with it.
  • Blind bake (place a sheet of grease proof paper over pastry and weight down with dried beans or pulses) for 15 minutes. Remove from oven and leave to cool.
  • Reduce oven heat to 130c.
  • Meanwhile, Add sugar to milk and heat in a saucepan to just before boiling point.
  • Beat eggs and egg yolks together.
  • slowly add the heated milk to the eggs, stirring all the time.
  • Return to the saucepan and cook for 10 minutes on a low heat, stirring constantly.
  • On a medium heat cook rhubarb with water and sugar until rhubarb softens and becomes a jam-like in consistency.
  • Spread rhubarb on pie crust, slowly pour custard over rhubarb filling, try not to disturb the rhubarb.
  • Cook for 40 minutes in oven. until Custard begins to brown.

Nutrition Facts : Calories 560.4, Fat 30.6, SaturatedFat 9.2, Cholesterol 184.1, Sodium 434.5, Carbohydrate 61, Fiber 3, Sugar 24.1, Protein 10.9

COCONUT CUSTARD AND RHUBARB TART



Coconut Custard and Rhubarb Tart image

Dairy-free, flourless, kosher for Passover, and pretty in pink-this rhubarb-topped tart is just the thing for all of your spring celebrations. Adding coconut oil to the coconut milk custard gives it an extra-indulgent and intensely coconut-y flavor.

Provided by Kat Boytsova

Categories     Passover     Dairy Free     Dessert     Tart     Coconut     Egg     Vanilla     Jam or Jelly     Rhubarb     Wheat/Gluten-Free     Spring     Easter     Kosher for Passover     Kosher

Yield 8 servings

Number Of Ingredients 22

Custard
2 (13.5-oz.) cans unsweetened full-fat coconut milk
5 large egg yolks
3/4 cup plus 2 Tbsp. sugar
1/3 cup cornstarch or 1/2 cup tapioca starch (if keeping Passover, use tapioca starch)
3/4 tsp. kosher salt
3 Tbsp. virgin coconut oil, room temperature
1/2 tsp. vanilla extract
Crust
2 2/3 cups unsweetened shredded coconut
Nonstick vegetable oil spray
2 large egg whites
3 Tbsp. virgin coconut oil, room temperature
2 Tbsp. sugar
1/2 tsp. kosher salt
Rhubarb Syrup and Assembly
2 1/4 tsp. kosher gelatin
1/2 cup strawberry jelly
1 lb. rhubarb, cut into 1/3" pieces
1 Tbsp. fresh lemon juice
Special Equipment
A 10" tart pan with removable bottom

Steps:

  • Custard
  • Bring coconut milk to a simmer in a medium saucepan. Whisk egg yolks, sugar, cornstarch, and salt in a medium bowl to combine. Whisking constantly, gradually add 1 cup warmed coconut milk to egg yolk mixture. Whisking constantly, add egg mixture to milk mixture in saucepan. Cook over medium heat, whisking constantly, 7 minutes (mixture should start bubbling halfway through and thicken to a pudding consistency, but be sure to cook the full 7 minutes).
  • Strain mixture through a fine-mesh sieve into a large bowl. Immediately whisk in coconut oil and vanilla. Cover bowl with plastic, pressing on surface of custard. Chill until set, at least 2 hours.
  • Do Ahead: Custard can be made 1 day ahead. Keep chilled.
  • Crust
  • Preheat oven to 325°. Toast coconut on a rimmed baking sheet, tossing once, until golden, 7-10 minutes. Let cool.
  • Lightly coat tart pan with nonstick spray. Mix toasted coconut, egg whites, oil, sugar, and salt with a rubber spatula in a large bowl until combined and the consistency of a stiff paste.
  • Transfer coconut mixture to tart pan. Using your hands, press mixture evenly onto bottom and up sides of pan. Bake crust until edges are lightly brown and bottom is set and just barely golden, about 10 minutes. Transfer pan to a wire rack and let crust cool.
  • Do Ahead: Crust can be baked 1 day ahead. Wrap with plastic and store at room temperature.
  • Rhubarb Syrup and Assembly
  • Sprinkle gelatin over 1/4 cup water in a small bowl. Let sit 10 minutes.
  • Combine jelly and 1 cup water in a medium saucepan and bring to a boil. Add bloomed gelatin and mix to combine. Add rhubarb, reduce heat, and simmer, stirring occasionally, until rhubarb is lighter pink in color and slightly softened, 2-4 minutes depending on thickness of stalks. Mix in lemon juice. Turn off heat and let rhubarb come to room temperature in syrup (about 1 hour). Strain cooled rhubarb through a fine-mesh sieve into a small bowl; reserve syrup.
  • Whisk chilled custard until creamy. Spoon custard into tart shell; smooth with an offset spatula.
  • Scatter rhubarb in an even layer over custard. Pour 1/4 cup rhubarb syrup over fruit, tilting pan to evenly distribute. Chill 20 minutes, then repeat with 1/4 cup rhubarb syrup. Chill tart at least 3 hours and up to overnight before serving.

RHUBARB CUSTARD PIE



Rhubarb Custard Pie image

A simple custard base lets the sweet-tart flavor of spring shine through in the sugar-coated pieces of rhubarb.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h25m

Yield Makes one 9-inch pie

Number Of Ingredients 7

1 recipe Pie Dough for Caramelized Apple Tart
1/3 cup all-purpose flour, plus more for dusting
1 pound rhubarb, cut into 1/2-inch pieces (4 cups)
1 1/2 cups granulated sugar
2 large eggs
1/2 stick unsalted butter, melted
1/4 cup heavy cream

Steps:

  • Preheat oven to 375 degrees. On a clean work surface lightly dusted with flour, roll out pate brisee to an 11-inch round (about 1/8-inch thick). Transfer to a 9-inch pie plate, and trim edges of dough with kitchen shears to a 1/2-inch overhang. Fold edges under, and press to seal using the tines of a fork. Freeze until firm, about 20 minutes.
  • Line crust with parchment, leaving an overhang on all sides. Fill completely with pie weights, dried beans, or rice. Bake until bottom is dry, 20 to 25 minutes. Remove weights and parchment. Continue baking until bottom of crust is golden, 7 to 9 minutes more. Let cool.
  • In a bowl, toss rhubarb with 1/4 cup sugar. Let stand 10 minutes. In another bowl, whisk together flour, remaining 1 1/4 cup sugar, eggs, butter, and heavy cream until smooth and combined. Pour filling into crust. Scatter rhubarb evenly over top, gently pressing into custard. Bake until puffed and golden in places and slightly wobbly in the center, 50 minutes to 1 hour (tenting with foil if browning too quickly). Transfer to a wire rack; let cool 1 hour. Refrigerate until ready to serve, about 1 hour and up to 1 day.

RHUBARB CREAM TART



Rhubarb Cream Tart image

You don't even need a tart pan to make this heavenly hazelnut-topped fruit dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Number Of Ingredients 10

1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, cut into small pieces
2 eggs
3/4 cup granulated sugar
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/2 cup half-and-half
2 cups 1/4-inch slices rhubarb
1/4 cup finely chopped hazelnuts or walnuts

Steps:

  • Heat oven to 350°F. Butter spingform pan, 9x3 inches, or 9-inch square pan. Mix 1 1/2 cups flour and the brown sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Reserve 1/2 cup mixture for topping. Press remaining mixture on bottom and 1 1/2 inches up side of pan. Bake 15 minutes or until golden brown and set.
  • Beat eggs with electric mixer on high speed 1 minute until lemon colored. Beat in sugar, 2 tablespoons flour, the salt and half-and-half. Sprinkle rhubarb over warm crust. Pour egg mixture over rhubarb. Add hazelnuts to reserved crumbly mixture; sprinkle over top.
  • Bake 40 to 45 minutes or until set and knife inserted in center comes out clean. Cool at least 2 hours before serving. Run metal spatula along side of tart to loosen; remove side of pan. Store covered in refrigerator.

Nutrition Facts : Calories 415, Carbohydrate 60 g, Cholesterol 60 mg, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg

RHUBARB CUSTARD TART



Rhubarb custard tart image

Give the classic tart a fruity twist

Provided by Good Food team

Categories     Buffet, Dessert, Dinner, Lunch

Time 1h30m

Yield Cuts into 10 slices

Number Of Ingredients 7

1 x Roasted rhubarb see 'goes well with', below
375g pack dessert pastry
142ml carton double cream
150ml milk
1 vanilla pod , split lengthways
85g caster sugar
3 eggs

Steps:

  • Prepare the Roasted rhubarb and leave to cool. Turn oven to 190C/fan 170C/gas 5. Roll the pastry out on a lightly floured surface to the thickness of a £1 coin and use it to line a 25cm flan dish, leaving some pastry hanging over the edge. Prick the base of the pastry lightly with a fork, then line with greaseproof paper. Tip some baking or dried beans into the pastry case, put it on a baking sheet and bake for 20 mins until the pastry edges become biscuity. Remove the beans and cook the pastry for a further 5 mins until brown; you want to cook it a little more than you would normally. Remove the pastry case from the oven and reduce the temperature to 160C/fan 140C/gas 3.
  • While the pastry is baking, make the custard. Put the cream, milk and vanilla in a pan, bring to the boil, then take off the heat. Beat the sugar and eggs to combine, then pour in the hot liquid while whisking continuously. Strain the custard mixture into a jug.
  • Scatter the rhubarb over the bottom of the pastry case, put the case in the oven and carefully pour in the custard. Bake the tart for 30-35 mins until the custard is just set. Leave it to cool in the dish, then trim off the excess pastry with a knife before serving.

Nutrition Facts : Calories 355 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.29 milligram of sodium

RHUBARB CUSTARD CAKE



Rhubarb Custard Cake image

Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. -Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 5

1 package yellow cake mix (regular size)
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup heavy whipping cream
Whipped cream and fresh mint, optional

Steps:

  • Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. , Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.

Nutrition Facts : Calories 300 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 269mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

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2020-04-29 Put the rhubarb in a mixing bowl with the 50g sugar, crushed star anise and scraped seeds from half the vanilla pod. Tumble the rhubarb …
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From fromballymaloewithlove.com
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CUSTARD TART WITH POACHED RHUBARB RECIPE - GREAT BRITISH CHEFS
print recipe. 1. Preheat an oven to 150°C/gas mark 2. Pour the cream, milk and vanilla extract into a saucepan, then split the vanilla pod lengthways and scrape out the seeds into the pan. Throw the pod in too. Place over a low heat and gently bring to the boil. 750ml of double cream. 100ml of whole milk.
From greatbritishchefs.com
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RHUBARB AND CUSTARD TARTS | BAKING MAD
Step 5: Grease a non-stick baking sheet. Spread the rhubarb over this, sprinkle with 25g of the golden caster sugar and the lemon juice. Roast the rhubarb for 10 minutes until slightly softened. Step 6: Grease and flour 6 individual 4" tartlet tins. Roll out the pastry on a lightly floured surface and line the tins, pushing into the edges. Trim ...
From bakingmad.com
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RHUBARB CUSTARD - CRUSTLESS OR CRISP - FARM TO JAR FOOD
2022-06-09 Instructions. Preheat oven to 350° F. In a large bowl, mix together cut-up rhubarb, 1/2 cup sugar (or sugar substitute) and set aside. In a mixer, beat together until well combined the eggs, the other 1/2 cup sugar, water, cream, butter, 1 cornstarch, salt, vanilla and orange zest.
From farmtojar.com
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RHUBARB AND CUSTARD TARTS RECIPE - BBC FOOD
Method. For the sweet pastry, preheat the oven to 170C/340F/Gas 3. In a bowl or a food processor, rub the butter and flour together. Add the sugar and egg and mix until the dough comes together.
From bbc.co.uk
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SWEDISH RHUBARB AND CUSTARD TART RECIPE | DOBBERNATIONLOVES
Pour filling into crust. Scatter rhubarb evenly over top, gently pressing into custard. Reduce the oven temperature to 325 F and bake pie until puffed and golden in places and slightly wobbly in the center, 50 minutes to 1 hour (tenting with foil if browning too …
From dobbernationloves.com
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RHUBARB AND CUSTARD TART - CINNAMON&CORIANDER
2022-05-15 Prehead oven to 180C - 350 F .Take chilled cake pan out of the fridge and prick with a fork. Remove the custard from the fridge, beat to loosen, then pour over the pastry and smoothen with a spatula. Top with the roasted rhubarb, and bake for …
From cinnamonandcoriander.com
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HOW TO MAKE A RHUBARB AND CUSTARD TART - DELISH
2022-03-20 Meanwhile, place the rhubarb, 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 ...
From delish.com
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RECIPE DETAIL PAGE | LCBO
9 Combine all custard ingredients in a bowl and whisk together or combine together with an immersion blender. 10 Reduce oven heat to 350°F (180°C). 11 Spoon the chopped rhubarb into each tart shell. Pour custard over the rhubarb, leaving a ¼-inch (5-mm) space from the top. Bake for 15 to 17 minutes, or until tart is set. Cool for 1 hour on a ...
From lcbo.com
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RHUBARB CUSTARD TART RECIPE - PILLSBURY.COM
2010-01-12 Place pie crust in 9-inch tart pan with removable bottom or 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Trim edge if necessary. 2. Place cookie sheet on middle oven rack in oven to preheat; heat oven to 375°F. In small bowl, mix 1/2 cup flour, the brown sugar and oats. With fork or pastry blender, cut in butter until ...
From pillsbury.com
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RECIPE: STRAWBERRY RHUBARB CUSTARD TART | CBC LIFE
2019-02-25 Preparation. Preheat oven to 350F. Wash and trim any brown parts from rhubarb stalks. Cut into ½ inch pieces and add to a medium mixing bowl. Sprinkle over sugar, squeeze in lemon juice and toss ...
From cbc.ca
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RHUBARB AND CUSTARD TART | SAVOY GRILL RECIPE - GORDON RAMSAY …
Roast the rhubarb in the oven at 170°C for 15 -20 mins until really soft. Remove from the oven and cover the rhubarb in the sugar and grenadine. Allow to marinate for one hour. Blitz the softened rhubarb mix in a blender until smooth. Pass through a …
From gordonramsayrestaurants.com
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RHUBARB AND CUSTARD TART RECIPE - BAKERRECIPES.COM
2015-04-21 What Makes This Rhubarb And Custard Tart Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rhubarb And Custard Tart. Ready to make this Rhubarb And Custard Tart Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to …
From bakerrecipes.com
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STRAWBERRY RHUBARB CUSTARD TART RECIPE - TASTINGTABLE.COM
2022-02-11 In a bowl, combine together the strawberries, rhubarb, sugar, flour, nutmeg, and cinnamon. In a separate bowl, whisk together the milk and the eggs. Pour the egg mixture into the strawberry and ...
From tastingtable.com
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RHUBARB CUSTARD TART RECIPE - LIFEMADEDELICIOUS.CA
2010-10-11 Steps. 1. Place pie crust in 9-inch tart pan with removable bottom or 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Trim edge if necessary. 2. Place baking sheet on middle oven rack in oven to preheat; heat oven to 375ºF. In small bowl, mix 1/2 cup flour, the brown sugar and oats.
From lifemadedelicious.ca
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RHUBARB & CUSTARD TART - WAITROSE
Brush the pastry with the egg white to seal it; cool for 10 minutes. Reduce the oven to 170˚C, gas mark 3. Spread the chilled custard evenly in the pastry case. Drain the liquid from the rhubarb pieces and arrange them over the custard. Bake the tart for 40-45 minutes, until the custard is set but still a little wobbly.
From waitrose.com
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RHUBARB AND CUSTARD TART RECIPE - BBC FOOD
Tip the pastry onto a floured surface and roll out into a circle roughly 5cm/2in larger than the tart tin and around the thickness of a £1 coin. Turn the pastry 90 degrees every couple of rolls ...
From bbc.co.uk
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HOW TO MAKE A RHUBARB AND CUSTARD TART WORTHY OF BALLYMALOE
2020-03-31 4. Meanwhile, whisk the free range eggs, cream and sugar together and strain through a sieve. 5. Wash the rhubarb and cut into 2-3cm pieces. 6. Arrange the rhubarb on the base of the baked pastry ...
From irishtimes.com
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CLASSIC RHUBARB CUSTARD PIE RECIPE - THE SPRUCE EATS
2022-03-21 In a large bowl, toss together the rhubarb, sugar, flour, nutmeg, and salt. In a small bowl, whisk the eggs with milk. Add the egg mixture to the rhubarb mixture, stirring until blended. Transfer the rhubarb mixture into the prepared pie crust. Dot with butter. Bake until set in the center, 45 to 55 minutes.
From thespruceeats.com
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RHUBARB & CUSTARD TART - WAITROSE
Brush the pastry with the egg white to seal it; cool for 10 minutes. Reduce the oven to 170˚C, gas mark 3. Spread the chilled custard evenly in the pastry case. Drain the liquid from the rhubarb pieces and arrange them over the custard. Bake the tart for 40-45 minutes, until the custard is set but still a little wobbly. Leave to cool in the ...
From waitrose.com
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STRAWBERRY RHUBARB BARS | FOODTALK
1 day ago While crust is in the oven, make the filling by mixing the eggs, granulated sugar, flour and salt together in a medium bowl.Next, gently stir in diced strawberries and rhubarb until incoprorated. Pour filling on top of the hot crust, and smooth with a spatula until even distributued. Return bars to the oven and bake for another 40-45 minutes.
From foodtalkdaily.com
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RHUBARB CUSTARD TARTLETS (MINI TARTS) - GINGER WITH SPICE
2022-05-23 In a slow stream, while constantly whisking, add the heavy cream into the egg mixture (15) . Pour into the prepared, par-baked tart shells (16-17) and bake for 50 minutes or until the custard has set (18). Set aside to cool completely before beginning with the rhubarb.
From gingerwithspice.com
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VEGAN RHUBARB CUSTARD TART - ADDICTED TO DATES
2021-03-26 Preheat your oven to 175°C (350°F). Lightly grease the bottom and sides of a 14" rectangular tart tin with some cooking oil and line the base with a sheet of parchment paper. Make a "flax egg" by adding the ground flaxseeds to a bowl with 2.5 tsp water. Stir and allow to sit for at least 5 minutes.
From addictedtodates.com
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RHUBARB TART WITH CUSTARD - A BAKING JOURNEY
2020-05-10 Bring to a simmer then leave to cook for 5 to 10 minutes (1) or until the rhubarb becomes very soft and starts to break apart. Use a slotted spoon (2) to remove the rhubarb from the liquid and transfer into a clean bowl or recipient. Discard the lemon peels, cinnamon stick and star anise pods.
From abakingjourney.com
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Top Asked Questions

How to bake rhubarb tarts?
In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust. Arrange rhubarb lengthwise over top, scored-sides up; sprinkle with remaining 1/4 cup sugar. Bake until tart is puffed, golden, and just set in center, 45 to 55 minutes. Let cool on a wire rack at least 1 hour before serving.
How do you make Rhubarb Custard at home?
Whisk eggs and sugar together until it has air bubbles, about 5 minutes. In a slow stream, while constantly whisking, add the heavy cream into the egg mixture. Pour into the prepared, par-baked tart shells and bake for 50 minutes or until the custard has set. Set aside to cool completely before beginning with the rhubarb.
How do you make rhubarb pie crust?
In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust. Arrange rhubarb lengthwise over top, scored-sides up; sprinkle with remaining 1/4 cup sugar.
How long do you cook a custard tart in the oven?
Put the tart in the oven and bake for 35 minutes or until the custard is set with a wobble. Set aside to cool, then serve with any cooking juices. This recipe makes more pastry than you need.

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