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Perfect Small Rhubarb Custard Tart for Two

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A charming and easy-to-make rhubarb custard tart designed for two, featuring a flaky buttery crust and a creamy custard filling balanced with tart rhubarb.

Ingredients

Scale
  • 1/2 cup (65g) all-purpose flour
  • 2 tablespoons (28g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar
  • 1–2 tablespoons ice water
  • 3/4 cup rhubarb, chopped into 1/2-inch pieces
  • 1 large egg, room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (120ml) heavy cream or whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a medium bowl, combine 1/2 cup flour and 1 tablespoon sugar. Add 2 tablespoons cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits (3-4 minutes). Chill briefly in fridge if butter melts.
  2. Drizzle 1 tablespoon ice water over the mixture. Gently mix with a fork until dough begins to come together. Add extra teaspoon water if too crumbly. Form dough into a small ball, flatten slightly, wrap in plastic, and chill for 15 minutes.
  3. Preheat oven to 375°F (190°C) while dough chills.
  4. Roll chilled dough on lightly floured surface into a 7-inch circle about 1/8 inch thick. Transfer to 6-inch tart pan, press into edges, trim excess, and prick bottom with fork.
  5. Line crust with parchment paper and fill with pie weights or dried beans. Bake 12 minutes. Remove weights and parchment, bake another 5 minutes until lightly golden.
  6. In a small bowl, whisk 1 large egg with 1/4 cup sugar until pale and frothy. Add 1/2 cup heavy cream, 1 teaspoon vanilla extract, and pinch of salt. Stir to combine.
  7. Scatter chopped rhubarb evenly over pre-baked crust. Pour custard mixture over rhubarb gently.
  8. Place tart pan on baking sheet and bake 25-30 minutes at 375°F (190°C) until custard is set but slightly wobbly in center and edges are golden.
  9. Cool tart on wire rack at least 20 minutes before slicing to allow custard to firm.

Notes

Blind baking the crust is essential to prevent sogginess. Use cold butter and minimal handling for a flaky crust. If crust edges brown too fast, tent with foil halfway through baking. The custard should wobble slightly when done but not be liquid. Frozen rhubarb can be used if thawed and drained well. For a shinier top, sprinkle sugar on rhubarb before baking. Store leftovers covered in fridge up to 3 days and reheat gently.

Nutrition

Keywords: rhubarb tart, custard tart, dessert for two, easy tart recipe, small batch dessert, homemade tart, rhubarb custard

Find it online: https://gleefulfork.com/perfect-small-rhubarb-custard-tart-for-two-easy-homemade-recipe/