Q: Can I use shop-bought pastry?

A: Yes — use sweet shortcrust pastry if you’re short on time.

Q: Can I make this tart ahead?

A: Absolutely — it keeps well chilled for up to 3 days.

Q: Can I make it gluten-free?

A: Yes — substitute with a gluten-free flour blend and ensure other ingredients are GF.

Q: Can I use tinned or frozen rhubarb?

A: Yes — but drain it well and cook less as it's already soft.

Q: Is it okay to serve warm?

A: You can, but chilling it helps the custard set nicely.

Q: Can I make it without almonds?

A: Yes — replace ground almonds with extra flour and use regular shortcrust pastry.

Q: How do I stop the rhubarb bleeding into the custard?

A: Cool the rhubarb completely and pat dry before arranging on the tart.

Q: Can I use a different fruit?

A: Yes — gooseberries or plums also work well.

Q: Can I make mini versions?

A: Definitely — use tartlet tins and adjust baking times accordingly.

Q: How do I slice it neatly?

A: Use a sharp knife dipped in hot water for clean slices.

Crostata con crema pasticcera al rabarbaro e vaniglia con pasta di mandorle

Rhubarb and Vanilla Custard Tart with Almond Pastry

Rated 5.0 stars by 1 users

Cuisine

British

Servings

Prep Time

45 minutes

Cook Time

1 hour

Calories

420

Rhubarb and custard is a combination that evokes fond memories of British school desserts — a humble pairing that, when refined, becomes something truly elegant. In this tart, sharp, blushing-pink rhubarb meets silky-smooth vanilla custard atop a crisp almond pastry base.

The almond adds richness to the crust, enhancing the creamy filling and balancing the tartness of the fruit with nutty depth.

What sets this tart apart is its stunning presentation and textural contrast: crisp pastry, smooth custard, and tender rhubarb arranged in bold stripes or elegant patterns.

It's perfect for spring entertaining, afternoon tea, or simply when you want to honour seasonal ingredients in the most delicious way possible.

Serve it chilled on a warm day or with a little whipped cream for extra indulgence.

Image of Rhubarb and Vanilla Custard Tart with Almond Pastry

Ingredients

200g plain flour
50g ground almonds
125g cold unsalted butter, cubed
50g icing sugar
1 egg yolk
2–3 tablespoons cold water

For the rhubarb topping

400g rhubarb, trimmed and cut into 4–5cm batons
100g caster sugar
1 vanilla pod (or 1 tsp vanilla extract)
2 tablespoons orange juice

For the custard filling

300ml whole milk
200ml double cream
4 egg yolks
75g caster sugar
2 tablespoons cornflour
1 teaspoon vanilla extract

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Directions

First, make the pastry: rub flour, almonds, icing sugar, and butter together until breadcrumb-like. Add the yolk and just enough water to form a dough. Chill for 30 minutes.
Roll out the pastry and line a 23cm tart tin. Prick the base and chill again. Blind bake at 180°C (350°F) for 15 minutes, then uncover and bake for 10 more. Cool completely.
Meanwhile, place rhubarb, sugar, orange juice, and vanilla in a baking dish. Cover with foil and bake at 160°C (320°F) for 20–25 minutes until tender but holding shape. Let cool.
To make the custard, heat milk and cream in a pan until just simmering. Whisk egg yolks, sugar, cornflour, and vanilla in a bowl, then slowly pour the hot milk over, whisking constantly.
Return mixture to the pan and stir over low heat until thickened. Cool slightly.
Spoon custard into the tart shell, level the top, and chill for 1 hour until set.
Arrange rhubarb batons neatly on top. Serve chilled or room temperature.

Nutrition

Serving Size: 1
per serving: Calories; 420

Amount/Serving % Daily Value

Fat: 25 grams; 32%
Saturated Fat: 14 grams; 70%
Cholesterol: 160 milligrams; 53%
Sodium: 45 milligrams; 2%
Carbs: 39 grams; 14%
Protein: 7 grams
Sugar: 20 grams
Fiber: 2 grams; 7%

Suggerimenti per preparare questa crostata

Raffreddare la pasta due volte per una finitura croccante: una volta prima di arrotolarla, una volta nello stampo.
Cuocere alla cieca con i fagioli per evitare che la base si inzuppi.
Usa il rabarbaro rosa brillante per un impatto cromatico.
Non cuocere troppo il rabarbaro: dovrebbe mantenere la sua forma.
Sbattere costantemente la crema pasticcera per evitare che si accumuli.
Filtrare la crema pasticcera se grumosa per ottenere risultati extra lisci.
Raffreddare completamente sia la crema pasticcera che la pasta frolla prima del montaggio.
Usa un righello per allineare il rabarbaro se vuoi linee perfette.
Spolverare con zucchero a velo prima di servire per una finitura lucida.
Conservare gli avanzi refrigerati e consumare entro 3 giorni.

Servitelo con suggerimenti

Panna rappresa o panna montata
Una pallina di gelato alla vaniglia
Foglie di menta fresca
Coulis di lamponi
Una tazza di Earl Grey o camomilla
Pistacchi tritati per la consistenza
Crema pasticcera calda versata per un piacere extra
Dita di pasta frolla a lato
Scorza di limone cosparsa sopra
Bicchiere di vino da dessert o spumante rosé

Domande frequenti

D: Posso utilizzare la pasta frolla acquistata in negozio?
R: Sì, usa la pasta frolla dolce se hai poco tempo.

D: Posso preparare questa crostata in anticipo?
R: Assolutamente sì, si mantiene ben refrigerato fino a 3 giorni.

D: Posso renderlo senza glutine?
R: Sì, sostituiscilo con una miscela di farine senza glutine e assicurati che gli altri ingredienti siano senza glutine.

D: Posso usare il rabarbaro in scatola o congelato?
R: Sì, ma scolatelo bene e cuocetelo meno perché è già morbido.

D: Va bene servire caldo?
R: Puoi, ma raffreddarlo aiuta la crema pasticcera a solidificarsi bene.

D: Posso farlo senza mandorle?
R: Sì, sostituisci le mandorle tritate con farina extra e usa la pasta frolla normale.

D: Come posso impedire al rabarbaro di sanguinare nella crema pasticcera?
R: Raffreddare completamente il rabarbaro e asciugarlo prima di disporlo sulla crostata.

D: Posso usare un frutto diverso?
R: Sì, vanno bene anche l'uva spina o le prugne.

D: Posso realizzare versioni mini?
R: Sicuramente: usate stampi per tortine e regolate di conseguenza i tempi di cottura.

D: Come posso affettarlo ordinatamente?
R: Usa un coltello affilato immerso nell'acqua calda per ottenere fette pulite.

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