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Strawberry Rhubarb Custard Tart

Homemade Strawberry Rhubarb Custard Tart Bliss Awaits

Enjoy a delightful Strawberry Rhubarb Custard Tart with a crisp almond crust and creamy custard, perfect for every occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups almond flour Gluten-free base
  • 1/2 cup butter Richness; can substitute with plant-based butter
  • 1/4 cup sugar Can use coconut sugar
For the Frangipane
  • 1/2 cup butter Select vegan butter for dairy-free option
  • 1 cup almond flour Nutrient contribution
  • 1/2 cup sugar Coconut sugar is also an option
  • 1 large egg Substitutes available for vegan versions
For the Custard
  • 4 large egg yolks For creamy texture; substitutes can be used
  • 2 cups milk Consider almond or coconut milk for dairy-free
  • 1 teaspoon vanilla extract Almond extract is a variant option
For the Fruit Topping
  • 2 cups fresh strawberries Frozen is acceptable if thawed
  • 1 cup fresh rhubarb

Equipment

  • mixing bowl
  • tart pan
  • Saucepan
  • Whisk
  • Plastic wrap
  • wire rack

Method
 

Recipe Instructions
  1. 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.
  2. Blend softened butter, almond flour, sugar, and an egg until smooth for the frangipane, then set aside.
  3. Whisk egg yolks and sugar, heat milk until steaming, whisk milk into egg mix, return to saucepan to thicken for 5 minutes, then strain.
  4. Roll out chilled dough, fit into tart pan, spread frangipane, pour in custard, layer strawberry and rhubarb on top.
  5. Preheat oven to 350°F (175°C). Bake for 25-30 minutes until edges are golden and custard is slightly jiggly.
  6. Cool tart in pan for 15-20 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

For best results, chill dough for 30 minutes, strain custard for smoothness, and monitor baking time closely to avoid over-baking.

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