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Perfect Rhubarb Custard Tart Recipe Easy Homemade Almond Shortbread Crust

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A delightful tart featuring tangy rhubarb nestled in a silky custard with a buttery, nutty almond shortbread crust. Perfect for spring and summer, this easy recipe balances tart and sweet with creamy and crumbly textures.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) almond flour
  • ½ cup (115g) unsalted butter, softened
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon salt
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 3 cups (about 450g) fresh rhubarb, chopped into 1-inch pieces
  • 1 cup (200g) granulated sugar, divided
  • 3 large eggs
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) whole milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon almond extract (optional)
  • Pinch of salt

Instructions

  1. Make the Almond Shortbread Crust: In a medium bowl, whisk together the all-purpose flour, almond flour, sugar, and salt.
  2. In a separate bowl, cream the softened butter with the sugar using an electric mixer until light and fluffy (about 2-3 minutes). Add the egg yolk and vanilla extract, mixing until just combined.
  3. Slowly add the dry ingredients to the butter mixture, mixing on low speed until the dough starts to come together. If too crumbly, add a teaspoon of cold water at a time until it holds.
  4. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan (about 1/8 inch thick). Chill in the refrigerator for at least 30 minutes.
  5. Preheat oven to 350°F (175°C). Prick the crust base lightly with a fork and bake blind for 15 minutes using pie weights or dried beans.
  6. Toss chopped rhubarb with ½ cup (100g) sugar and let sit for 15 minutes to soften.
  7. Make the Custard: Whisk together eggs, remaining ½ cup (100g) sugar, flour, almond extract, and salt until smooth.
  8. Warm cream and milk until just about to simmer. Slowly pour warm dairy into egg mixture while whisking constantly to temper the eggs.
  9. Drain excess liquid from rhubarb and spread rhubarb evenly over the pre-baked crust. Pour custard mixture on top.
  10. Bake tart at 350°F (175°C) for 35-40 minutes until custard is set but slightly wobbly in the center and edges are golden.
  11. Remove from oven and cool on wire rack for at least 1 hour before removing from pan. Chill in fridge for 2 hours for firmer custard.

Notes

If crust edges brown too quickly, cover loosely with foil halfway through baking. Use pie weights or dried beans for blind baking to keep crust flat. Temper eggs carefully by slowly adding warm cream and milk to avoid curdling. Let tart cool and set before slicing for clean cuts. Frozen rhubarb can be used but should be thawed and drained well.

Nutrition

Keywords: rhubarb tart, custard tart, almond shortbread crust, spring dessert, easy tart recipe, homemade tart, rhubarb custard, almond flour crust

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