Rhubarb Custard Tart

rhubarb custard tart

This recipe for the ‘Best Rhubarb Tart EVER’ (and no, I’m not exaggerating) comes courtesy of the lovely Patricia Klein of the ‘La Fontaine au loup‘.

As you probably remember from this post, Patricia is my friend’s Cendrine’s mother and she runs an amazing guest house in the the Drome Provencale (which you should all book ASAP by the way). As a hostess, Patricia often cooks for her guests and we were treated to some pretty amazing meals during our stay there. My favorite dessert was this Rhubarb tart, which was a complete surprise because I usually hate rhubarb. Or at least I thought I did until I tasted that pie…have you ever had that kind of food experience where you suddenly like something you used to hate? Anyway…The tart was sweet, creamy and delicious and I was so in love that I had to get the recipe.

Patricia was more than happy to oblige and didn’t even think twice before handing over her family recipe to me. Because she’s awesome like that – just like her tarts.

rhubarb tart

rhubarb custard pie

rhubarb tart with whipped cream

Rhubarb Custard Tart

Ingredients

2 sheets of frozen puff pastry, thawed
700g rhubarb, trimmed and sliced into approx. 1.5cm pieces
200ml of Milk
3 tbs of thickened cream
2 eggs
150g of sugar + 3 tbs extra
Icing sugar+ whipped cream or ice cream for serving (optional)

Instructions

♥ In a colander toss the sliced rhubarb with 3 tbs of sugar. Then place the colander over a bowl and let it sit for at least one hour to draw out all the excess liquid from the rhubarb.

♥ Pre-heat oven to 220.C

♥ Lay the puff pastry sheets on top of each other in a 24cm pie dish using a little bit of water to stick them together.

♥ In a bowl, whisk eggs, milk, cream and sugar together until well combined.

♥ Press on the rhubarb lightly to remove any excess liquid and spoon the pieces into the pie crust.

♥ Pour the custard mix over the rhubarb and place in the oven straight away.

♥ Cook for 30mins or until the custard is set and golden.

♥ Dust with icing sugar and serve with whipped cream or vanilla ice cream.

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