Hey foodies, get ready to be tantalized by our delightful Strawberry Rhubarb Custard Tart recipe. This is the perfect combo of sweet strawberries, tangy rhubarb, and creamy custard, all encased in a delicious pastry shell. It’s the quintessential summer dessert that brings together all those nostalgic flavors of the season in one tantalizing tart. Ideal for your BBQ parties, summer get-togethers or really just any day you feel like pampering your taste buds. Not to brag or anything, but we assure you, this tart is a total crowd pleaser; its blissful flavor will have your family and friends begging for more.
Preparing this delicacy is a breeze, it’s simple yet sophisticated. Now, we know what you’re wondering – ‘What will I need and how much time to set aside?’ Not to worry, we got you covered.
- Prep time: 20 Minutes
- Cook time: 45 Minutes
- Total time: 1 Hour 5 Minutes
- Servings: 6-8 people
- Yield: One 9-inch tart
Alright, are your taste buds eager yet? Well, without further ado, let’s get cracking on the recipe!
Ingredients & Equipment You’ll Need
- 2 cups strawberries, hulled and sliced
- 3 cups rhubarb, sliced
- 1 cup sugar
- 2 eggs
- 1 cup heavy cream
- 1 tart shell, pre-baked
You’d also need a tart pan, an oven, and some mixing bowls. Now, the combo of strawberries and rhubarb adds a tangy-sweet charm to this recipe, while eggs and heavy cream make the custard rich and creamy. You can substitute strawberries with cherries and rhubarb with apples if you fancy.
How To Make Strawberry Rhubarb Custard Tart
- Start by preheating your oven to 375��F. Arrange the sliced strawberries and rhubarb in the baked tart shell.
- In a separate bowl, beat the eggs and sugar together, then slowly add the heavy cream while continuing to mix.
- Pour this egg and cream mixture over the strawberries and rhubarb in the tart shell.
- Slide the tart into the oven and let it bake for about 45 minutes or until set.
- Remove from oven, cool before slicing and serving.
Tips For The Best Results
- Make sure the fruit is evenly distributed across the tart shell.
- Try not to overbeat the custard, it should be just smooth.
- When baking, keep a close eye to prevent it from overcooking.
Storage Tips
- Refrigerate leftovers wrapped in plastic for up to 2 days.
- Avoid freezing the tart as it can affect the texture.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: You sure can! Just be sure to thaw and drain them first.
Q: Can I make this tart dairy-free?
A: Yes, you can substitute the heavy cream with coconut cream for a dairy-free option.
Q: What if I don’t have rhubarb
A: You can replace rhubarb with any tart fruit like green apples.
Q: Can I make it ahead of time?
A: Absolutely! You can prepare it a day ahead and refrigerate it.
Q: Is it gluten-free?
A: You can make it gluten-free by using a gluten-free tart shell.
Nutritional Facts of Strawberry Rhubarb Custard Tart
The sweet-tart combo of strawberries and rhubarb isn’t just tasty, it’s also packed with vitamins and nutrients. The custard adds a hefty dose of protein, making this treat nutrient-packed. However, do keep in mind that moderation is key since it’s also high in sugar and fat.
To conclude, our Strawberry Rhubarb Custard Tart is a game changer. Its delightful blend of flavors and textures is pure joy for your taste buds. Whether at a party or a quiet evening at home, it���s the perfect treat to finish your meal with. So what are you waiting for? Fire up that oven and get baking! Bon app��tit!
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