Description
A creamy tart filled with tender rhubarb, balanced by sweetness and nestled in a crisp, buttery crust.
Ingredients
Scale
- 400g rhubarb, chopped
- 200g sugar
- 500ml milk
- 2 tablespoons cornstarch
- 3 eggs
- 1 teaspoon vanilla extract
- 1 pre-made tart crust
- Powdered sugar for dusting
- Whipped cream for serving
Instructions
- Preheat your oven to 180°C (350°F).
- Prepare the tart crust in your tart pan, pressing it into the edges and trimming any excess.
- In a saucepan over medium heat, combine the chopped rhubarb and 100g of sugar. Cook until softened, about 5-7 minutes.
- In another saucepan, gently heat your milk and vanilla over low heat.
- In a mixing bowl, whisk together the eggs, cornstarch, and remaining sugar until smooth.
- Slowly add the warm milk mixture to the egg mixture, whisking constantly.
- Add the cooked rhubarb mixture to the custard base, folding gently to combine.
- Pour the filling into the prepared tart crust, smoothing the top.
- Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
- Once cooled, dust with powdered sugar and serve with whipped cream.
Notes
Consider having a friend help with prep to make it even more enjoyable. For a faster method, use an air-fryer at 160°C (320°F) for around 25 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 120mg