This Easy Rhubarb, Ginger, and Custard Tart is a sweet and tangy treat that’s perfect for dessert lovers. The tart shell is filled with smooth custard, bright rhubarb, and a hint of warm ginger.
Making this tart always makes me smile because it fills the kitchen with the most amazing smells! It’s easy to whip up, and I love serving it warm with a dollop of whipped cream. Yum!
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is key for that tangy flavor. If you can’t find it, you can use frozen rhubarb—just make sure to thaw and drain excess moisture before cooking it down.
Fresh Ginger: The grated ginger adds a great warmth to the tart. If fresh ginger isn’t available, ground ginger can be used instead, but use less (about 1 teaspoon) since it’s more concentrated.
Milk/Cream: Whole milk makes a creamy custard, but if you’re looking for a lighter option, skim milk works too. For richer flavor, use half and half instead of cream. Non-dairy milk can also be used, but choose unsweetened varieties for the best results.
Granulated Sugar: White sugar is standard, but you can substitute with brown sugar for a deeper flavor or coconut sugar for a healthier option. Just remember the sweetness may vary depending on the choice.
How Do You Ensure a Smooth Custard?
Creating the custard mixture is crucial for the tart’s creamy texture. Here’s how to get it just right:
- Whisk the eggs and sugar thoroughly to incorporate air and ensure even sweetness.
- Heat the milk gently to avoid curdling. It should be steaming but not boiling.
- When mixing, add the hot milk slowly to the egg mix while whisking constantly. This helps temper the eggs and prevents scrambling.
- Straining the mixture is vital! This removes any cooked bits and guarantees a smooth custard.
Following these steps will help you achieve that silky custard every time! Enjoy making your delicious tart!
Easy Rhubarb, Ginger, and Custard Tart
Ingredients You’ll Need:
- 1 pre-made shortcrust tart shell (9-inch)
- 3 stalks rhubarb, cut into 2-inch pieces
- 1 tablespoon grated fresh ginger
- 1/2 cup granulated sugar, divided
- 2 cups whole milk or heavy cream
- 4 large eggs
- 1 teaspoon vanilla extract
- Whipped cream, for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 35-40 minutes to bake, plus cooling time. You’ll enjoy a delicious tart that’s ready to serve in a little over an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven temperature to 350°F (175°C) so it’s hot and ready when you’re done preparing the tart.
2. Prepare the Rhubarb:
In a small saucepan, combine the cut rhubarb pieces, grated ginger, and 1/4 cup of sugar. Cook over medium heat, stirring occasionally. You want the rhubarb to soften a bit, which should take about 5-7 minutes. Once it’s just tender but still holding its shape, remove it from the heat and let it cool down.
3. Make the Custard Mixture:
In a mixing bowl, whisk together the eggs, the remaining 1/4 cup of sugar, and the vanilla extract until everything is nicely combined and the mixture is a little frothy.
4. Heat the Milk or Cream:
Take a saucepan and heat the milk or cream over medium heat. You’re looking for it to almost simmer—not boiling! Keep an eye on it, and stir gently to prevent scorching.
5. Combine Milk and Egg Mixture:
Now, slowly pour the hot milk into the egg mixture while whisking constantly. This helps prevent the eggs from scrambling. Just take your time and make sure it’s well blended.
6. Strain the Custard:
For a smooth custard, strain this mixture through a fine sieve into a clean bowl. This removes any little bits that might have cooked.
7. Assemble the Tart:
Pour the custard carefully into the prepared tart shell. Then, evenly arrange the cooked rhubarb pieces on top of the custard. It’ll look beautiful!
8. Bake:
Place the tart in your preheated oven and bake for about 35-40 minutes. You want the custard to be set but still slightly wobbly in the center when you jiggle it gently.
9. Cool and Serve:
After baking, remove the tart from the oven and let it cool to room temperature. The custard will firm up more as it cools. Once cooled, you can slice and serve each piece with a dollop of whipped cream if you like!
Enjoy this delightful tart, where the bright flavor of rhubarb meets the warmth of ginger and smoothness of custard—it’s a real treat!
FAQ About Easy Rhubarb, Ginger, and Custard Tart
Can I Use Frozen Rhubarb for This Tart?
Absolutely! Frozen rhubarb works well in this recipe. Just make sure to thaw it beforehand and drain any excess moisture to prevent a watery tart.
Can I Make This Tart Ahead of Time?
Yes, you can! This tart can be made a day in advance. Once cooled, store it covered in the refrigerator. Just give it some time to come to room temperature before serving for the best flavor and texture.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to enjoy it later, just reheat gently in the oven or microwave, but be careful not to overheat, which can change the texture of the custard.
Can I Substitute the Milk or Cream?
Yes! If you’re looking for a lighter option, you can substitute whole milk with low-fat milk. For a richer custard, use half and half instead of cream. Non-dairy alternatives, like almond or coconut milk, can also work, but choose unsweetened varieties for the best flavor balance.