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Recipe Detail Page
Rhubarb Custard Tart
Spring 2014
The pastry is enough for the different tarts; Rhubarb Custard Tart and Lemon Cheese Tart (recipe follows). If you just want to make one flavour alone, then double the filling. The rhubarb filling is similar to a butter tart and the recipe was inspired by Lindsay Haddock of Scaramouche Restaurant in Toronto.
Makes 12 tarts
PASTRY
2⅔ cups (650 mL) all-purpose flour
¼ cup (60 mL) sugar
½ tsp (2 mL) salt
1 cup (250 mL) cold butter, cubed
2 tsp (10 mL) white vinegar
½ cup (125 mL) ice cold water
RHUBARB
8 oz (250 g) rhubarb
½ cup (125 mL) sugar
2 tbsp (30 mL) water
CUSTARD
1 cup (250 mL) light brown sugar
½ cup (125 mL) butter, melted
½ cup (125 mL) whipping cream
2 large eggs
3 tbsp (45 mL) flour
1 tsp (5 mL) vanilla extract
1 Combine flour, sugar, salt and butter in a food processor. Pulse until the butter is pea sized. Transfer mixture into a bowl. Gradually stir in vinegar and water, mixing until dough holds together in a ball. You may need to add a little less or more water.
2 Flatten dough into a disc and divide in half. Wrap in plastic wrap and chill for 30 minutes. Reserve 1 portion of dough for Lemon Cheese Tart (recipe follows).
3 Preheat oven to 300°F (150°F).
4 Cut rhubarb into 2-inch (5-cm) pieces and place into a metal baking pan. Sprinkle with sugar, and add water. Cover with foil and bake until tender, about 30 minutes. Remove from oven and cool completely.
5 Increase oven temperature to 400°F (200°C).
6 Grease a 12-cup muffin tin. Roll out pastry on a well-floured surface to ¼-inch (5-mm) thickness.Cut out twelve 4-inch (10-cm) rounds. Dough may need to be re-rolled. Press each dough round into muffin tin. Prick bottom of tarts with fork. Chill in freezer for 30 minutes.
7 Drain juices from rhubarb into a small pot, reserving rhubarb. Reduce juices over high heat, until syrupy, about 2 minutes. Chop rhubarb into ½-inch (1-cm) pieces and reserve.
8 Bake pastry for 12 to 15 minutes or until pale gold. Reprick with a fork after 5 minutes.
9 Combine all custard ingredients in a bowl and whisk together or combine together with an immersion blender.
10 Reduce oven heat to 350°F (180°C).
11 Spoon the chopped rhubarb into each tart shell. Pour custard over the rhubarb, leaving a ¼-inch (5-mm) space from the top. Bake for 15 to 17 minutes, or until tart is set. Cool for 1 hour on a wire rack. Drizzle with rhubarb syrup before serving.
Makes 12 tarts
LEMON CHEESE TART
If there is leftover filling, bake in ramekins with no crust for a quick dessert.
PASTRY
Use half of pastry from Rhubarb Custard Tart
FILLING
3 eggs
¾ cup (175 mL) granulated sugar
½ cup (125 mL) butter, melted
½ cup (125 mL) mascarpone cheese
½ cup (125 mL) lemon juice
1 tbsp (15 mL) grated lemon zest
Icing sugar for dusting
1 Preheat oven to 425°F (220°C).
2 Grease a 12-cup muffin tin. Roll out pastry on a well-floured surface to ¼-inch (5-mm) thickness. Cut out twelve 4-inch (10-cm) rounds. Dough may need to be re-rolled. Press each dough round into muffin tin. Prick bottom of tarts with fork. Chill in freezer for 30 minutes.
3 Combine eggs, sugar, butter and mascarpone cheese using a stand or hand mixer. Add lemon juice and grated zest. Blend until incorporated. Reserve.
4 Once chilled, remove tarts from freezer and bake for 15 minutes, or until golden brown. Remove tarts from oven.
5 Reduce oven temperature to 350°F (180°C).
6 Pour lemon custard into each tart shell, leaving ¼-inch (5-mm) space from the top. Bake for 15 to 17 minutes, or until tart is set.
Cool for 1 hour on a wire rack. Dust with icing sugar before serving.
Makes 12 tarts
