As spring unfolds, the vibrant hues of fresh strawberries and tart rhubarb beckon like old friends, inviting sweet memories of sunny afternoons. Today, I’m excited to share my recipe for a Strawberry Rhubarb Custard Tart with Easy Homemade Almond Frangipane. This delightful dessert not only showcases the wonderful balance of flavors but also offers a unique twist that’s sure to impress your guests. With a crisp almond crust and creamy custard, this tart is quick to prepare, making it a perfect option for those busy weeknights or lovely weekend gatherings. Plus, it’s adaptable for gluten-free and dairy-free diets, ensuring everyone at your table can enjoy a slice of this seasonal joy. Curious about how to bring this delicious creation to life in your kitchen? Let’s dive into the details!
Why Is This Tart So Irresistible?
Simplicity, you only need a few common ingredients to create a sophisticated dessert. Deliciously unique, the blend of fresh strawberries and tart rhubarb gives this tart a refreshing twist that elevates it above typical desserts. Adaptable options ensure that everyone can enjoy it, whether gluten-free or dairy-free. Perfect for gatherings, this dessert impresses guests, making it an ideal choice for dinner parties. Comforting textures come together in the crispy crust, creamy custard, and vibrant fruit topping, delivering a delightful experience. If you’re also looking for something fun, don’t miss out on these Spooky Cute Tarts!
Strawberry Rhubarb Custard Tart Ingredients
• Dive into the flavors of spring with this Strawberry Rhubarb Custard Tart that’s both delightful and easy to make!
For the Crust
- Almond flour – Provides a nutty flavor and tender texture for a fantastic gluten-free base.
- Butter – Adds richness to the crust and filling; swap for plant-based butter for a dairy-free option.
- Sugar – Sweetens the crust perfectly; you can use coconut sugar for a lower-calorie alternative.
For the Frangipane
- Butter – Enhances the texture and flavor; opt for a vegan butter for dairy-free versions.
- Almond flour – Continuously brings that nutty goodness to the frangipane.
- Sugar – Balances out the flavors; using coconut sugar will work wonderfully here, too.
- Egg – Provides binding and richness; egg replacers are great for vegan adaptations.
For the Custard
- Egg yolks – Create a creamy structure for the custard; egg substitutes can be used for vegan recipes.
- Milk – Contributes a lush creaminess; consider almond milk or coconut milk for a dairy-free twist.
- Vanilla extract – Elevates the overall flavor; almond extract can add a unique touch if desired.
For the Fruit Topping
- Fresh strawberries – Adds sweetness and color; frozen strawberries are an acceptable substitute once thawed.
- Fresh rhubarb – Provides that tangy flavor that complements the sweetness of strawberries beautifully.
Prepare for a delightful baking adventure as you gather these ingredients!
Step‑by‑Step Instructions for Strawberry Rhubarb Custard Tart
Step 1: Prepare the Dough
In a mixing bowl, combine almond flour and softened butter, mixing until the texture resembles coarse crumbs. Add sugar and an egg to create a cohesive dough. Form the mixture into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes to prevent shrinking when baked.
Step 2: Make the Frangipane
In a separate bowl, blend softened butter, almond flour, sugar, and an egg until the mixture is smooth and creamy. This almond frangipane will enrich the tart’s flavor and texture. Set aside the frangipane so it can be easily spread later over the chilled dough.
Step 3: Prepare the Custard
Whisk together egg yolks and sugar in a bowl until well combined. In a saucepan, heat milk over medium heat until it just begins to steam. Gradually whisk the hot milk into the egg mixture to temper the eggs, then return it to the saucepan and cook until the custard thickens, about 5 minutes. Strain this luscious custard for a silky texture.
Step 4: Assemble the Tart
Roll out the chilled dough on a lightly floured surface to fit your tart pan. Press the dough into the pan, ensuring even coverage. Spread the prepared frangipane evenly over the crust, then gently pour the silky custard on top. Carefully layer the sliced strawberries and rhubarb over the custard, arranging them artfully for an inviting look.
Step 5: Bake
Preheat your oven to 350°F (175°C). Place the tart in the preheated oven and bake for 25-30 minutes, or until the edges are golden and the custard is just set but slightly jiggly. Check the tart after 25 minutes; if the edges brown too quickly, use foil to cover them gently.
Step 6: Cool
Once baked, remove the strawberry rhubarb custard tart from the oven and let it cool in the pan for about 15-20 minutes. Carefully remove the tart from the pan and place it on a wire rack to cool completely. This cooling step is vital for setting the custard and enhancing the flavors before serving.
Make Ahead Options
These delightful Strawberry Rhubarb Custard Tarts can be a dream come true for busy home cooks looking to save time! You can prepare the crust and frangipane up to 24 hours in advance, simply wrap them tightly in plastic wrap and refrigerate to keep them fresh. The custard can also be made ahead; store it in the fridge for up to 3 days. When you’re ready to assemble, roll out the chilled dough, spread the frangipane, and pour the custard over it. Top with freshly sliced strawberries and rhubarb just before baking to maintain their vibrant color and texture. With these prep-ahead steps, you’ll have a stunning dessert ready with minimal last-minute effort!
Storage Tips for Strawberry Rhubarb Custard Tart
Fridge: Store leftovers covered in the fridge for up to 3 days to maintain freshness. The tart’s flavors will deepen over time, making each bite even more delightful.
Freezer: For longer storage, freeze individual slices wrapped tightly in plastic wrap and then in foil for up to 2 months. Thaw overnight in the fridge before enjoying.
Reheating: To restore the crust’s crispness, warm slices in a toaster oven at 350°F (175°C) for about 10 minutes before serving. This ensures a delightful texture!
Room Temperature: Serve the tart at room temperature or chilled for the best flavor and texture. If left out, consume within 2 hours for safety and refreshment.
Strawberry Rhubarb Custard Tart Variations
Feel free to explore these delightful twists on your tart, making it even more special with each bite!
- Gluten-Free: Substitute almond flour with a gluten-free flour blend for an equally delicious crust.
- Dairy-Free: Use plant-based butter and almond milk for a creamy custard that’s easily accessible to all diets.
- Nut-Free: Swap almond flour with sunflower seed flour to cater to nut allergies without sacrificing flavor.
- Fruity Twist: Add a medley of seasonal fruits like blueberries or peaches for unique flavor combinations.
- Citrus Boost: Infuse zest from a lemon or orange into the custard for a refreshing citrus kick.
- Chocolate Delight: Drizzle melted dark chocolate over the tart post-baking for a rich, decadent finish.
- Herbal Infusion: Incorporate fresh mint or basil into the custard for a surprising herbal note that enhances the tartness.
- Sweetly Spiced: Sprinkle a touch of cinnamon or cardamom in the frangipane for an inviting warmth.
For a fun and spooky dessert idea, don’t miss my delightful Spooky Cute Tarts that are sure to bring smiles! Enjoy your culinary journey!
What to Serve with Perfect Strawberry Rhubarb Custard Tart
As you slice into this colorful tart, think about creating a delightful meal that’s bursting with flavor and joy.
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Lightly Sweetened Whipped Cream: A dollop of fluffy cream adds a luscious touch, balancing the tartness of strawberries and rhubarb perfectly. This classic pairing brings a comforting nostalgia to each bite.
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Vanilla Ice Cream: Scoop a generous portion of creamy vanilla ice cream next to the tart for an inviting contrast in temperature and texture. The richness of the ice cream enhances the fruit flavors, making each forkful a blissful experience.
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Fresh Mint Leaves: A sprinkle of vibrant mint leaves adds a refreshing herbal note to your plate, elevating the presentation and flavors harmoniously. Their coolness acts as a delightful counterpoint to the warm tart.
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Sparkling Elderflower Soda: Serve with a glass of this delightful drink to elevate your dessert experience. Its floral notes pair beautifully with the fruity tart, making every sip feel like a celebration of spring.
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Berry Compote: A warm berry compote, with blueberries or raspberries, drizzled over the tart can bring extra sweetness and depth. It creates a textural contrast that feels equally indulgent and fresh.
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Classic Iced Tea: Brew some refreshing iced tea, perhaps with a hint of lemon, as a light beverage choice. The tea’s earthy tones will complement the sweet and tart flavors with each sip.
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Lemon Zest Garnish: Sprinkle lemon zest over the tart just before serving for a citrusy brightness that elevates the overall flavor profile. This tiny detail adds a spark of excitement to your dessert!
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Almond Biscotti: Pairing with some crunchy almond biscotti gives a satisfying texture to your meal. Dip into the custard for an extra luxurious taste that brings out the almond in the frangipane.
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German Riesling: Offer a chilled glass of German Riesling alongside your tart. Its refreshing acidity and hint of sweetness work beautifully with the strawberry rhubarb combination, making for an elegant pairing.
Expert Tips for Strawberry Rhubarb Custard Tart
- Perfectly Chilled Dough: Chill your dough for at least 30 minutes to prevent shrinkage. A firm dough will keep its shape during baking!
- Custard Smoothness: Always strain your custard after cooking to achieve that velvety texture. No one likes a lumpy custard in their tart!
- Avoid Over-Baking: Keep a close eye on your tart after 25 minutes to ensure it doesn’t dry out. The custard should be slightly jiggly in the center when done.
- Frangipane Layering: Spread the almond frangipane evenly to avoid crust sogginess. An even layer ensures balanced flavors in every bite!
- Egg Tempering: When mixing hot milk with egg yolks, whisk slowly to prevent scrambling. This step is crucial for a creamy custard in your Strawberry Rhubarb Custard Tart.
Strawberry Rhubarb Custard Tart Recipe FAQs
What should I look for when selecting strawberries and rhubarb?
Absolutely! When choosing strawberries, look for those that are deep red without any dark spots and feel firm to the touch. For rhubarb, select stalks that are crisp and firm, avoiding any that are limp or have signs of browning. Fresh is best, but if you’re using frozen fruits, ensure they are well thawed and drained before use.
How should I store my Strawberry Rhubarb Custard Tart?
Leftovers can be covered and stored in the fridge for up to 3 days. This will allow the flavors to meld beautifully over time! If you’d like to preserve it for longer, wrap individual slices tightly in plastic wrap, then in foil, to freeze for up to 2 months.
Can I freeze my Strawberry Rhubarb Custard Tart?
Certainly! To freeze, first let the tart cool completely. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. For best results, freeze it as whole or in slices, and make sure to label it with the date. Thaw overnight in the fridge when you’re ready to enjoy it again!
What can I do if my custard is lumpy?
If your custard turns out lumpy, don’t fret! Simply strain it through a fine-mesh sieve to remove any lumps. This step is key to achieving that silky smooth texture that’s so delightful in a Strawberry Rhubarb Custard Tart. Next time, be sure to whisk the egg yolks gradually with the hot milk to temper them and avoid scorching.
Is this recipe suitable for people with allergies?
Yes, very! This tart can accommodate a variety of dietary preferences. For those with gluten sensitivities, use a gluten-free flour blend in place of almond flour. If dairy is a concern, opt for plant-based butter and non-dairy milk. As always, check for any specific allergies related to the ingredients, but this recipe is quite adaptable!
Homemade Strawberry Rhubarb Custard Tart Bliss Awaits
Ingredients
Equipment
Method
- In a mixing bowl, combine almond flour and softened butter, mixing until crumb-like texture. Add sugar and an egg, forming a disc. Wrap in plastic and refrigerate for 30 minutes.
- Blend softened butter, almond flour, sugar, and an egg until smooth for the frangipane, then set aside.
- Whisk egg yolks and sugar, heat milk until steaming, whisk milk into egg mix, return to saucepan to thicken for 5 minutes, then strain.
- Roll out chilled dough, fit into tart pan, spread frangipane, pour in custard, layer strawberry and rhubarb on top.
- Preheat oven to 350°F (175°C). Bake for 25-30 minutes until edges are golden and custard is slightly jiggly.
- Cool tart in pan for 15-20 minutes, then transfer to a wire rack to cool completely.
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