As the vibrant rhubarb begins to peek through the soil with the promise of spring, I can’t help but recall sunny afternoons spent in the kitchen, crafting something special. Enter my Rhubarb Vanilla Custard Tart with Almond Pastry—a recipe that transforms this tart, rosy-hued fruit into a show-stopping dessert worthy of any gathering. The luscious vanilla custard, nestled on a crisp, nutty almond crust, dances beautifully with the tangy sweetness of the rhubarb.

Whether it’s for a charming tea party or simply to treat yourself after a long day, this elegant tart is as delightful to slice into as it is to savor. Best of all, it showcases seasonal ingredients and brings a taste of classic British cuisine into your home—perfect for those looking to escape the mundane routine of fast food. Prepare to indulge in a culinary experience that balances elegance and ease, guaranteed to impress friends and family alike!

Why will you love this Rhubarb Vanilla Custard Slice?

Simplicity at its finest: You’ll find that this recipe is easy to follow, even for novice bakers looking to impress!

Irresistible flavor: The sweet-tart rhubarb combined with the smooth vanilla custard creates a harmony of taste that will leave your taste buds dancing.

Elegant presentation: This visually stunning dessert is a perfect centerpiece for any occasion, sure to wow your guests.

Versatile options: Feel free to swap rhubarb with other fruits or customize it to suit your taste!

Seasonal delight: Celebrate spring’s bounty by utilizing fresh, seasonal ingredients in this delightful tart.

For an equally mouthwatering dessert, don’t miss out on preparing my Peach Custard Dessert, perfect for those sunny days!

Rhubarb Vanilla Custard Slice Ingredients

To create your delightful Rhubarb Vanilla Custard Slice, gather these essentials to make the most out of its fresh flavors!

For the Pastry

Plain Flour – Provides structure for the pastry; feel free to substitute it with gluten-free flour for a gluten-free option.
Ground Almonds – Adds a rich, nutty flavor to the crust; can be replaced with extra flour if you prefer.
Cold Unsalted Butter – Ensures a flaky texture in your pastry; be sure to keep it cold — avoid margarine for this recipe.
Icing Sugar – Contributes sweetness and creates a light texture; powdered sugar works if icing sugar is not available.
Egg Yolk – Binds the ingredients for the pastry with richness; use only egg yolk, not whole eggs.
Cold Water – Helps combine the pastry dough; use it sparingly to avoid a too-wet dough.

For the Filling

Rhubarb – The star ingredient bringing tartness that balances beautifully with custard; both fresh and well-drained frozen rhubarb can work.
Caster Sugar – Sweetens the rhubarb filling; granulated sugar can be used if caster sugar is not available.
Vanilla Pod – Infuses a fragrant flavor to the custard; alternatively, use 1 teaspoon of vanilla extract.
Orange Juice – Injects acidity and depth of flavor; fresh or bottled juice works perfectly.

For the Custard

Whole Milk – Forms the creamy base for the custard; consider replacing it with a non-dairy milk to make it lactose-free.
Double Cream – Enhances the richness of the custard; heavy cream serves as a good substitute.
Egg Yolks – Contribute to a rich custard texture and help it set; you can use a vegan egg alternative if desired.
Cornflour – Works as a thickener for the custard; cornstarch can be used as a substitute.
Vanilla Extract – Enhances the flavor of the custard; for added depth, an extra vanilla pod is a delightful enhancement.

There you have it—the necessary ingredients for this Rhubarb Vanilla Custard Slice that will undoubtedly impress your family and friends during your next gathering!

How to Make Rhubarb Vanilla Custard Slice

Make the Pastry: In a large bowl, rub together plain flour, ground almonds, icing sugar, and cold unsalted butter until the mixture resembles breadcrumbs. Add egg yolk and a splash of cold water, and mix until a dough forms. Chill for 30 minutes.
Blind Bake: Roll out the chilled pastry to fit a 23cm tart tin, gently press it in, then prick the base to prevent bubbling. Chill it again while preheating the oven to 180°C (350°F). Bake for 15 minutes with baking beans, then remove beans and bake for another 10 minutes until golden. Cool completely.
Prepare Rhubarb Filling: In a baking dish, combine chopped rhubarb, caster sugar, orange juice, and vanilla pod. Bake at 160°C (320°F) for 20-25 minutes until the rhubarb is tender but still holds its shape. Allow to cool.
Make the Custard: In a saucepan, heat whole milk and double cream over medium heat until just simmering. In a separate bowl, whisk together egg yolks, caster sugar, cornflour, and vanilla extract. Slowly incorporate the hot milk mixture into the egg mixture, whisking continuously.
Thicken Custard: Pour the custard back into the saucepan over low heat, stirring constantly until thickened, about 5-7 minutes. Remove from heat and let it cool slightly.
Assemble Tart: Once the pastry and custard have cooled, pour the custard into the tart shell, smoothing the top. Chill it in the refrigerator for at least 1 hour to set.
Finish and Serve: Arrange the baked rhubarb on top of the custard before slicing. Serve chilled or at room temperature for the best flavor experience.

Optional: Serve with a dollop of clotted cream for an extra touch of indulgence.

Exact quantities are listed in the recipe card below.

What to Serve with Rhubarb and Vanilla Custard Tart with Almond Pastry?

Enhance your delightful rhubarb tart experience with these delicious pairings, each offering a unique complement!

Clotted Cream: A traditional British accompaniment, its rich and creamy texture balances the tart and custardy layers beautifully.
Vanilla Ice Cream: The cold creaminess melts into the warm custard, creating a heavenly combination that’s hard to resist.
Fresh Berries: Juicy strawberries or blueberries add a burst of freshness and contrast against the creamy custard, enriching every bite.

The symphony of flavors in this dessert calls for refreshing touches, and nothing beats a handful of ripe berries served alongside.

Mint Tea: The soothing herbal notes of mint tea offer a refreshing palate cleanse between bites, making for a delightful afternoon tea experience.
Raspberry Coulis: Drizzle this vibrant sauce over the tart for a tangy kick that artfully enhances the natural sweetness of the rhubarb.
Custard Sauce: For those who can’t get enough of that creamy goodness, serve the tart with a side of extra vanilla custard for dipping.

Don’t forget to savor your rhubarb and vanilla custard tart with a splash of sparkling water or a glass of sweet dessert wine, completing a charming dining experience.

Storage Tips for Rhubarb Vanilla Custard Slice

Fridge: Store leftover Rhubarb Vanilla Custard Slice in an airtight container in the refrigerator for up to 3 days to maintain its freshness.

Freezer: For longer storage, wrap slices tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months, defrosting in the fridge before enjoying.

Reheating: Serve the tart chilled or allow it to come to room temperature before serving. Reheating in the oven is not recommended, as it may affect the texture of the custard.

Rhubarb Vanilla Custard Slice Variations

Feel free to personalize your Rhubarb Vanilla Custard Slice with these tasty variations, inviting your own spin on this delightful dessert!

Gluten-Free: Swap plain flour with a gluten-free blend for a deliciously inclusive treat everyone can enjoy.
Create a pastry that’s just as flaky and satisfying, ensuring no one misses out on this elegant delight.
Nuts Galore: Add a handful of chopped pecans or walnuts to the almond pastry for a delightful crunch.
The added texture complements the softness of the custard gracefully, giving every bite a lovely contrast.
Mixed Fruits: Substitute rhubarb with mixed berries or chopped peaches for an entirely different flavor profile.
This allows you to enjoy seasonal fruits while keeping the tart vibrant and full of fresh flavors.
Coconut Cream: Use coconut milk and cream in place of whole milk and double cream for a tropical twist.
This creates a custard with a subtle coconut flavor that beautifully pairs with the tartness of the fruit.
Spiced Delight: Infuse the custard with a pinch of ground cinnamon or nutmeg for a warm, cozy flavor.
This small addition transforms the dessert into something reminiscent of the comforting spices of home.
Honey Sweetness: Replace caster sugar with honey in the custard for a deep, natural sweetness.
The honey adds a lovely floral note that enhances the fruit’s flavor without overshadowing it.
Citrus Zest: Incorporate lemon or orange zest into the pastry or custard for extra brightness.
These zesty notes elevate the overall taste, refreshing the palette with their vibrant essence.
Chocolate Drizzle: Drizzle melted dark chocolate over the assembled tart for a decadent finishing touch.
This rich garnish brings another layer of indulgence, transforming your elegant slice into a truly luxurious dessert.

Expert Tips for Rhubarb Vanilla Custard Slice

Chill Your Ingredients: Ensure that your butter and water are cold before mixing the pastry for a perfectly flaky crust.
Mind the Rhubarb: Avoid overcooking the rhubarb during the filling preparation; you want it tender but not mushy for best texture in your tart.
Strain the Custard: For an extra silky custard, strain the mixture before pouring it into the tart shell to remove any lumps that may have formed.
Blind Baking: Remember to use baking beans during blind baking to prevent the pastry from puffing up; this keeps the base flat and ready to be filled.
Cool Completely: Allow both your pastry and custard to cool completely before assembly, ensuring the layers don’t meld together and maintain their distinct textures in the Rhubarb Vanilla Custard Slice.

Rhubarb Vanilla Custard Slice Recipe FAQs

How do I select ripe rhubarb for the tart?
Absolutely! Look for fresh rhubarb stalks that are firm and vibrant in color, ideally a rosy pink hue. Avoid any with dark spots, signs of wilting, or limpness, as these can indicate that the rhubarb is past its prime. If purchasing at a market, you can also consider asking for the freshest batch available to ensure the best tart flavor!

What is the best way to store leftover Rhubarb Vanilla Custard Slice?
I recommend storing any leftover tart in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Just ensure it’s well-covered to prevent it from drying out or absorbing any fridge odors. If you know you won’t finish it within that time, storing it in slices wrapped tightly in plastic wrap and aluminum foil in the freezer is a great alternative.

Can I freeze the Rhubarb Vanilla Custard Slice?
Certainly! To freeze, first let the tart cool completely, then wrap each slice tightly in plastic wrap and aluminum foil to prevent freezer burn. It will maintain its quality for up to 2 months. When you’re ready to enjoy, simply transfer a slice to the refrigerator to defrost overnight—this keeps the custard creamy and delicious.

What should I do if my custard doesn’t thicken properly?
Very! If your custard doesn’t thicken, it’s essential to ensure that you’ve heated it over low heat while continuously stirring to prevent curdling. If it still isn’t thickening after about 5-7 minutes, you can mix an extra tablespoon of cornflour with cold milk to form a slurry, and stir it into the custard while warming it over low heat until it reaches your desired consistency. Just be sure to strain any lumps out before pouring it into your tart shell for that smooth texture!

Are there any dietary considerations I should be aware of?
Definitely! If you or someone you’re serving has allergies, this recipe does involve dairy and eggs. However, you can make some substitutions; for instance, using a non-dairy milk and heavy cream for lactose-free versions, or substituting egg yolks with a vegan egg replacement like flaxseed or chia seeds mixed with water. Just ensure to adjust the ratios accordingly to maintain the custard’s structure.