Ah, my friends, gather around because I have a splendid treat to share with you today: Rhubarb, Ginger, and Custard Tart! This delightful dessert has a way of making you feel all warm inside, like you’re being wrapped up in a cozy blanket on a breezy afternoon. The moment I first tasted this tart, I knew I’d found a slice of heaven. The tangy rhubarb harmoniously dances with the warm spice of ginger, all while being embraced by a creamy custard that just melts in your mouth.
I remember the first time I attempted baking this beaut. It was during a quaint spring gathering with friends. I was on a mission to impress, and oh, did this tart do the trick! From gasps of delight as they took their first bites to the endless requests for the recipe, it was a hit! I still chuckle when I think of my friend Sarah’s face when she proclaimed she “would eat this for breakfast if it were acceptable.” Spoiler alert: it’s totally acceptable!
What’s in Rhubarb, Ginger, and Custard Tart?
Now let’s break down the scrumptious ingredients that make this tart so unforgettable:
All-purpose flour: This is the backbone of our pastry. I usually opt for a versatile brand like King Arthur or Gold Medal, but use what you have on hand!
Unsalted butter: Chill it well! It brings flaky magic to our pastry. I personally go for Kerrygold butter because it’s rich and creamy.
Powdered sugar: A sprinkle of sweetness that keeps the pastry nice and tender.
Egg yolk: This adds richness to our pastry. Don’t forget to keep the egg white for some future meringue action!
Cold water: Just enough to help the dough come together—don’t drown it!
Rhubarb: The tart hero! Fresh rhubarb is always the best, but frozen works well too.
Ginger: Freshly grated ginger lends a zingy warmth that elevates this dessert to the next level. I find that a not-too-pungent variety works best!
Large eggs: The custard’s secret weapon. They help bind everything together beautifully.
Heavy cream and whole milk: Creaminess overload! Use a combo of both for just the right texture.
Sugar: We need this to sweeten the filling. Taste-test after you make your rhubarb filling to see if it needs more sugar!
Vanilla extract: Adds warmth and depth—don’t skimp on quality here!
Pinch of salt: It’s a flavor enhancer that makes everything pop.
For garnish, consider some additional rhubarb pieces (blanched or poached) and you can’t go wrong with a dollop of whipped cream.
Is Rhubarb, Ginger, and Custard Tart Good for You?
Ah, the million-dollar question! While we can’t exactly call this tart a health food, there are indeed some redeeming qualities.
Rhubarb: Packed with vitamins K and C, it’s good for your bones and overall health. Plus, it’s low in calories—so we can justify that second slice, right?
Ginger: Known for its anti-inflammatory properties, it can help ease digestion and even cold symptoms.
Eggs: These protein powerhouses are great for building your muscles and keeping you full longer.
However, be cautious with the sugar content. You might consider reducing it if you’re watching your intake, or you can sweeten it with stevia or honey. Remember, moderation is key!
Ingredients:
– **For the pastry:**
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, chilled and cubed
– 1/4 cup powdered sugar
– 1 large egg yolk
– 2-3 tbsp cold water
– **For the filling:**
– 2 cups rhubarb, chopped into 1-inch pieces
– 1/4 cup sugar (more if needed)
– 1 tbsp grated fresh ginger
– 4 large eggs
– 1 cup heavy cream
– 1 cup whole milk
– 1/2 cup sugar
– 1 tsp vanilla extract
– Pinch of salt
– **For the garnish:**
– Additional rhubarb pieces (blanched or poached)
– Whipped cream (optional)
**Serves:** 8 slices of tart goodness.
How to Make Rhubarb, Ginger, and Custard Tart?
1. **Prepare the pastry:** In a mixing bowl, combine the flour and powdered sugar. Add the chilled butter, and rub it in using your fingers until the mixture resembles coarse crumbs.
2. Add the egg yolk and cold water, mixing until the dough just comes together. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to get that butter cold.
3. **Preheat the oven** to 375°F (190°C) so it’s ready when you are!
4. Roll out the chilled pastry on a lightly floured surface to fit your tart pan. Transfer it to the pan, trim the edges, and prick the base with a fork. Place a sheet of parchment paper over the pastry and fill it with baking weights or dried beans.
5. Bake the pastry for 15–20 minutes, then remove the weights and parchment, and bake for an additional 5–10 minutes until lightly golden. Set aside to cool and enjoy the aroma in your kitchen.
6. **Prepare the rhubarb filling:** In a saucepan, combine the chopped rhubarb, 1/4 cup sugar, and grated ginger over medium heat. Cook for about 5-7 minutes until the rhubarb is tender, then set it aside to cool slightly.
7. In a large bowl, whisk together the eggs, cream, milk, remaining 1/2 cup sugar, vanilla extract, and a pinch of salt until well combined.
8. Fold the cooked rhubarb mixture into the custard mixture, and pour it all into the prepared tart shell.
9. Bake for 30–35 minutes, or until the custard is set but still slightly jiggly in the center—no one likes a rubbery tart!
10. Remove from the oven and let cool. Refrigerate for at least 2 hours before serving, because patience is a virtue.
11. **Serve:** Garnish each slice with additional poached rhubarb and a dollop of whipped cream if desired. Share with loved ones and enjoy every magical bite!
A Slice of Sweetness
As you venture into the world of baking this Rhubarb, Ginger, and Custard Tart, I hope you find joy and creativity. It’s a wonderful dessert to share at gatherings or simply to keep all to yourself (no judgment here!). Trust me, each slice is worth every effort and will win over anyone who tries it. I can’t wait to hear how yours turns out! So, grab your apron, channel your inner baker, and enjoy the process. Happy baking!
