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Rhubarb Cream Tart

Rhubarb cream tart with a buttery crust, silky vanilla pastry cream, and roasted rhubarb on top. This French pastry combines a bake-at-375°F crust with a 400°F rhubarb roast for a glossy, tender finish.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling 3 hours
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 1.5 cup all-purpose flour
  • 0.25 cup powdered sugar
  • 0.5 cup butter, cold
  • 1 egg yolk
  • 2 tbsp cold water
For pastry cream
  • 2 cup milk
  • 0.5 cup sugar
  • 4 egg yolks
  • 0.25 cup cornstarch
  • 2 tbsp butter
  • 1 tsp vanilla extract
For rhubarb
  • 3 cup fresh rhubarb, cut into 2-inch pieces
  • 0.5 cup sugar
  • 2 tbsp honey

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the tart crust
  1. Mix all-purpose flour and powdered sugar, then cut in cold butter until the mixture looks sandy with small butter bits. If needed, squeeze a handful to confirm it clumps.
  2. Add egg yolk and cold water, then press the dough together until it forms a cohesive mass. Stop mixing once the dough holds shape.
  3. Press the dough evenly into a tart pan, then make sure the bottom is level and the sides are filled. Use firm, even pressure for a clean edge.
  4. Bake at 375°F for 20 minutes, until the crust is lightly golden at the edges. Look for a dry, set surface that doesn’t look wet.
Cook the vanilla pastry cream
  1. Heat milk and sugar in a pot over medium heat until steaming but not boiling. You should see small bubbles around the perimeter.
  2. Whisk egg yolks with cornstarch until smooth and pale. There should be no visible cornstarch lumps.
  3. Temper the egg mixture by slowly whisking in hot milk a little at a time. Continue until the mixture is well combined and silky.
  4. Cook the mixture, whisking constantly, until thick enough to coat the back of a spoon. Keep going until it reaches a pudding-like consistency.
  5. Stir in butter and vanilla extract until fully melted and glossy. The cream should look smooth and uniform.
  6. Cool the pastry cream by covering it with plastic wrap pressed to the surface. Prevent skin by ensuring the wrap touches the entire top.
  7. Spread the cooled vanilla cream into the baked tart shell. Fill evenly so the surface is level.
Roast the rhubarb and assemble
  1. Toss fresh rhubarb, sugar, and honey until every piece is coated. Arrange so the rhubarb has minimal clumping.
  2. Roast at 400°F for 15 minutes on a sheet pan until the rhubarb is tender. Watch for softened pieces and syrupy juices.
  3. Cool the roasted rhubarb to room temperature. It should be warm-not-hot before topping the cream.
  4. Arrange the rhubarb on top of the tart in an artful layer. Add more on the outer edge for a showpiece look.
Chill and serve
  1. Refrigerate the tart for at least 3 hours before serving. The cream should be set and slice cleanly.

Notes

Pro tip: press plastic wrap directly onto the pastry cream surface to prevent a skin. Refrigerate covered for up to 3 days; freezing is not recommended because the cream and roasted fruit texture can change. For a dietary swap, use lactose-free milk in the pastry cream for the same rich result.