Rhubarb Custard Tart

Rhubarb Torte

So I came across this picture more than a year ago, and fell head over heels in love with it. but alas, no recipe to go along with it. So I became a woman on a mission, trying to find something that would more or less match up, and I think I did. I played around with a few different recipes and settled on the one below, taking a bit from this one and a bit from that one. I have given an recipe for making your own pastry dough, but you can easily just use a store bough one instead. Just blind bake until golden brown and follow the rest of the steps for the tart.

Ingredients:

Sweet Pastry Dough:
1 ¼ cups all-purpose flour
1 ½ tablespoons sugar
¼ teaspoon salt
7 tablespoons cold unsalted butter, cut into bits (1 stick, minus 1 tablespoon)
1 large egg yolk
½ teaspoon vanilla
½ teaspoon lemon juice
2 ½ tablespoons cold water

Custard:
414ml (14 oz.) condensed milk (this is equal to 1 ¾ cups plus 2 tablespoons)
100ml evaporated milk (this is equal to ½ cup minus 1 tablespoon)
1 teaspoon vanilla
2 tablespoons cornstarch
2 eggs + 2 yolks

Rhubarb:
2-3 large stalks fresh rhubarb, sliced to the width of your tart pan
¼ cup sugar
¼ cup water

You will also need a 14 x 5 x 1 inch rectangular tart case (or any other tart shell you would like)

Directions:

For the Pastry Dough:
Whisk together the flour, sugar, and salt in a large bowl. Using a pastry blender or your fingertips (or I’ve even known people to use two knives in a criss-cross motion), blend together the flour mixture and butter until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps.

In a separate bowl, beat together the egg yolk, vanilla, lemon juice, and water with a fork and then stir it into the flour/butter mixture with the fork until combined well.

Gently knead the dough in the bowl with floured hands until a dough forms. Turn the dough out onto a floured surface and gently knead 4 or 5 times. Form the dough into a ball, and then flatten it into a disk and chill, wrapped in plastic wrap, at least 1 hour and up to 2 days.  If making the tart right away, preheat oven to 350°F, and line a rectangular pastry case with sweet pastry and blind bake* until golden, about 12-15 minutes.

For the Custard:
To make the custard you are going to need to pans on the stove top at once. One with the evaporated milk/cornstarch mixture and one acting as a double boiler* for the egg base.  For the egg base, take a small to medium pan (make sure your pan is smaller than your mixing bowl that will sit on top) and put a cup or two of water in it and set it to boil on the stove. Once it begins to boil, lower it to a simmer. It is now ready to act as your double boiler.

While you are waiting for your water to come to temperature, mix the eggs, egg yolks, vanilla and condensed milk together in a glass bowl. Once the water is simmering, place the glass bowl over the pan, and heat the contents, whisking until they thicken. To make the custard place the evaporated milk and cornstarch in a saucepan and slowly bring to a boil, stirring constantly.

Remove both mixtures from the stove top and fold together to fully combine. Pour the combined custard into the cooked pastry case.

For the Rhubarb:

Cut the rhubarb into equal lengths, to fit the pastry case. Pour the sugar and water into a sauce pan and heat until the sugar has dissolved. Place the rhubarb into the heated sugar and allow to cook for 1 minute then turning gently for another minute. You are just par-cooking the rhubarb, the final product will still have some firmness to it.

Place the rhubarb gently on top of the custard along the length of the pastry case. Using a pastry brush, brush the top of the tart and rhubarb with the remaining sugar syrup to glaze. Refrigerate until chilled and set.

* Click here to learn about blind baking and double boilers.

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