Description
A delightful Rhubarb Pudding Tart featuring a creamy custard and a buttery crust, capturing the essence of spring with vibrant flavors.
Ingredients
Scale
- 400g rhubarb, chopped
- 200g sugar
- 500ml milk
- 2 tablespoons cornstarch
- 3 eggs
- 1 teaspoon vanilla extract
- 1 pre-made tart crust
- Powdered sugar for dusting
- Whipped cream for serving
Instructions
- Preheat your oven to 180°C (350°F).
- Prepare the tart crust. Line your tart pan with the crust.
- Cook the rhubarb with 100g of sugar until softened, about 5-7 minutes.
- Heat the milk and vanilla over low heat.
- Whisk together the eggs, cornstarch, and the remaining sugar until smooth.
- Combine the warm milk with the egg mixture.
- Fold in the cooked rhubarb mixture.
- Pour the custard filling into the tart crust.
- Bake for 30-35 minutes until golden brown.
- Cool and dust with powdered sugar before serving.
Notes
Make-ahead tips: Bake the crust a day in advance. Store in the fridge if necessary.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 17g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg