Description
A delightful tart featuring a buttery crust and creamy custard filling, paired with the vibrant tartness of fresh rhubarb.
Ingredients
Scale
- 2 cups fresh rhubarb, sliced
- 1 pre-made pie crust (9-inch)
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup heavy cream
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the crust by rolling out your pie dough into a 9-inch pie dish, trimming edges, and pricking the bottom with a fork. Bake for 15 minutes until lightly golden, then cool.
- Toss the sliced rhubarb with 2 tablespoons of sugar and let it rest for 10 minutes.
- Whisk together the eggs, remaining sugar, vanilla extract, milk, and heavy cream in a bowl until smooth.
- Distribute the rhubarb slices evenly over the cooled crust and pour the custard mixture over the rhubarb.
- Bake for 35-40 minutes until the custard is set and slightly puffed.
- Cool completely before slicing and serving.
Notes
This tart can be made ahead of time and stored in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 185mg