Rhubarb Lemon Custard Tart

Rhubarb lemon custard tart – could this be the meaning of true happiness??

Rhubarb lemon custard tart

Makes 1 x deep 8” round tart

Sweet pastry

125g butter

125g caster sugar

1 medium egg

250g plain flour

1 teaspoon vanilla essence

Lemon custard

300ml milk

1 vanilla pod

4 medium egg yolks

50g caster sugar

15g plain flour

1 lemon zest

100g marscapone cheese

Poached rhubarb

5 rhubarb stalks

150ml water

25g caster sugar


Chopped pistachio nuts

Lemon zest



For the sweet pastry, cream the butter and sugar together until pale in colour.

Add the egg and vanilla, combine.

Finally, add the flour. Do not over mix at this stage.

Turn the mix out onto a floured surface, gently knead to form a ball.

Wrap in cling and chill for a minimum of 1 hour.

When rested, return to the floured surface and roll out.

Grease and flour your loose bottom baking tin and carefully cover with the rolled out pastry.

Check that there are no cracks or holes and trim off the excess pastry. Chill for 25 minutes.

Line the tart shell with parchment and fill with baking beans and bind bake in a pre-heated oven at 165ºC for 10 minutes, remove the baking beans and return the tart to the oven for a further 4-5 minutes to finish baking.

Set aside to cool

The next step is the lemon custard, gently heat the milk and the split and scraped vanilla pod.

Whisk the egg yolks, lemon zest, sugar and flour in a bowl until pale in colour.

Pour the warm vanilla flavoured milk over the egg yolk mix and stir well.

Allow the flavours to infuse for 5 minutes and then strain the mix into a clean pot.

Cook gently for about 5 minutes, stirring continuously until the mixture thickens.

Place in a bowl, cover with cling film placed directly on top of the thickened mixture and chill.

When completely cold, whisk in the marscapone and return to the fridge.

The poached rhubarb is very simple, wash and cut the stalks into 3 inch pieces.

Place these on a tray and sprinkle over the sugar and water and place in a preheated oven at 165ºC for 10 minutes or until the rhubarb starts to soften but still holds its shape. This will all depend on the thickness of the stalks but most importantly do not overcook.

Remove from the oven and cool.


Spoon the lemon custard into the pre-baked tart shell and arrange the cooked rhubarb on top.

For colour I like to finish with chopped pistachio nuts and lemon zest.


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