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.

Rabarber- og vaniljecreme-tærte med mandeldej

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%

Tips til at lave denne tærte

Afkøl dejen to gange for en sprød finish - én gang før rulning, én gang i dåsen.
Blindbag med bagebønner for at forhindre en blød bund.
Brug lyserøde rabarber til farvepåvirkning.
Lad være med at overkoge rabarberne - de skal holde sin form.
Pisk vanillecreme konstant for at undgå at den stivner.
Si vanillecreme, hvis den er klumpet for ekstra glatte resultater.
Afkøl både creme og wienerbrød helt inden montering.
Brug en lineal til at justere rabarber, hvis du vil have perfekte linjer.
Drys med flormelis inden servering for en blank finish.
Opbevar rester afkølet og spis inden for 3 dage.

Server den med forslag

Clotted cream eller flødeskum
En kugle vaniljeis
Friske mynteblade
Hindbærcoulis
En kop Earl Grey eller kamillete
Knuste pistacienødder for tekstur
Varm cremecreme hældt over for ekstra nydelse
Sandkagefingre på siden
Citronskal drysset ovenpå
Et glas dessertvin eller mousserende rosé

FAQ'er

Q: Kan jeg bruge butikskøbt wienerbrød?
A: Ja - brug sød mørdej, hvis du mangler tid.

Q: Kan jeg lave denne tærte på forhånd?
A: Absolut - den holder sig godt nedkølet i op til 3 dage.

Q: Kan jeg gøre det glutenfrit?
A: Ja - erstat med en glutenfri melblanding og sørg for, at andre ingredienser er GF.

Q: Kan jeg bruge dåse eller frosne rabarber?
A: Ja - men dræn det godt og kog mindre, da det allerede er blødt.

Q: Er det okay at servere varm?
A: Det kan du, men afkøling hjælper cremecremen til at sætte sig pænt.

Q: Kan jeg lave den uden mandler?
A: Ja — udskift malede mandler med ekstra mel og brug almindelig mørdej.

Q: Hvordan stopper jeg, at rabarberne bløder ind i cremecremen?
A: Afkøl rabarberne helt og dup dem tørre, inden de lægges på tærten.

Q: Kan jeg bruge en anden frugt?
A: Ja - stikkelsbær eller blommer fungerer også godt.

Q: Kan jeg lave miniversioner?
A: Helt klart - brug tarteletforme og juster bagetiderne derefter.

Q: Hvordan skærer jeg det pænt?
A: Brug en skarp kniv dyppet i varmt vand til rene skiver.

Chef's Recommendation

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