Rhubarb and Custard Tart
How to make a traditional Swedish Rhubarb and Custard Tart. Bake at Midsommar to enjoy flaky pie crust, creamy almond custard & tart rhubarb.
Servings: 8
Calories: 421kcal
Equipment
- measuring cups
- measuring spoons
- French knife
- mixing bowl
- Pie plate
- Spatula or Wooden Spoon
- Rolling pin
- Pie Weights
Ingredients
Pie Dough For Tart Crust
- 150 g All Purpose Flour
- 1/2 tsp White Sugar
- 1/2 tsp Kosher Salt
- 1/2 cup Cold Unsalted Butter cut into small pieces
- 1/2 tbsp Apple Cider Vinegar
- 1/4 cup Cold Water minus 1/2 tbsp
Rhubarb Custard Tart Filling
- 1/3 cup All Purpose Flour
- 1 lb Rhubarb (approximately 4 cups) cut into 1/2 inch pieces
- 1 1/2 cups White Sugar
- 2 Large Eggs
- 1/4 cup Unsalted Butter melted
- 1/4 cup Whipping Cream
- 1 tsp Almond Extract
Instructions
- Pour the apple cider vinegar into a 1/2 cup measuring cup. Fill the remainder of the cup with water and place into the freezer to chill. Remove before freezing as you want it to be liquid.
- In a large mixing bowl, combing flour, sugar, and salt then whisk together.
- Remove cold butter from fridge and cut into 8-10 pieces, working quickly to avoid warming the butter. Add to the flour mixture and toss to coat butter pieces evenly. Using a pastry blender, cut the butter into the flour until it is pea-sized.
- Add the chilled water & vinegar mixture. Using a rubber spatula or wooden spoon, push the mixture back and forth until the liquid has been absorbed into the dry ingredients. Using your hands, lift the edges of the crumbly dough, turn them inwards and press them firmly down. Repeat this, turning the bowl, until you can gather the dough into a ball, and there are no loose pieces at the bottom of the bowl.
- Move the dough onto a lightly floured surface. Form one into a round disc and wrap with plastic wrap. Refrigerate the dough for several hours or overnight.
- Place the round disc of dough on a lightly floured work surface. Holding a rolling pin at one end, pound the dough with about four or five whacks while moving from left to right. Rotate the dough 180 degrees and pound it again.
- Roll the dough out by placing the rolling pin in the center of the circle and firmly pressing down while moving the pin towards the outer edge of the dough. Turn the dough clockwise 45 degrees and continue this process of rolling and turning until the dough forms a circle approximately 12 inches in diameter.
- Gently fold the dough in half and lift it onto your 9 inch pie tin. Center it carefully and unfold it, pressing down into the base and corners to be sure there are no air pockets trapped underneath. Trim the outer edge so that it overlaps the edge of the tin by 1 inch. Wrap in plastic wrap and place into the fridge to chill.
- Preheat oven to 420 degrees. Remove plastic wrap and cover pie crust with parchment, leaving an overhang on all sides. Fill completely with pie weights. Bake until bottom is dry, 20 to 25 minutes. Remove weights and parchment. Continue baking until bottom of crust is golden, 7 to 9 minutes more. Let cool.
- In a bowl, toss rhubarb with 1/4 cup sugar. Let stand 10 minutes. In another bowl, whisk together flour, remaining 1 1/4 cup sugar, eggs, butter, heavy cream and almond extract until smooth and combined. Pour filling into crust. Scatter rhubarb evenly over top, gently pressing into custard.
- Reduce the oven temperature to 325 F and bake pie until puffed and golden in places and slightly wobbly in the center, 50 minutes to 1 hour (tenting with foil if browning too quickly). Transfer to a wire rack; let cool 1 hour. Refrigerate until ready to serve.
Nutrition
Calories: 421kcal | Carbohydrates: 58.7g | Protein: 5.2g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 91mg | Sodium: 289mg | Potassium: 250mg | Fiber: 3g | Sugar: 38.3g | Calcium: 76mg | Iron: 1mg
