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Rhubarb Cream Tart

Rhubarb tart with vanilla pastry cream and a buttery tart shell—baked, filled, then topped with roasted rhubarb for a clean, elegant finish. This French pastry-style cream tart sets in the fridge so every slice holds its shape.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling 3 hours
Total Time 4 hours 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 1.5 cup all-purpose flour
  • 0.25 cup powdered sugar
  • 0.5 lb 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 cast iron skillet

Method
 

Make the buttery tart crust
  1. In a bowl, mix all-purpose flour and powdered sugar, then cut in cold butter until the mixture looks sandy. Keep the butter cold for a tender, crisp shell.
  2. Add egg yolk and cold water, then press the dough together and shape it for your tart pan. Press firmly into the bottom and up the sides.
  3. Bake at 375°F for 20 minutes, until set and lightly golden. Cool the crust while you make the cream.
Cook the vanilla pastry cream
  1. In a saucepan over medium heat, heat milk and sugar until steaming but not boiling. Watch for small bubbles around the edges.
  2. Whisk egg yolks with cornstarch until smooth and pale. Make sure there are no cornstarch lumps.
  3. Slowly temper the egg mixture with the hot milk, whisking constantly. This prevents scrambling.
  4. Return to the pan and cook until thick, whisking continuously. Aim for a pudding-like texture that coats the back of a spoon.
  5. Remove from heat and stir in butter and vanilla extract until fully incorporated. The cream should look glossy and smooth.
  6. Cover the cream with plastic wrap pressed directly onto the surface, then cool until room temperature. This helps prevent a skin from forming.
  7. Spread the cooled vanilla cream into the cooled tart shell. Smooth the top with an offset spatula or the back of a spoon.
Roast and arrange the rhubarb
  1. Toss fresh rhubarb, cut into 2-inch pieces with sugar and honey until well coated. Coat every piece so it roasts evenly.
  2. Roast on a sheet pan at 400°F for 15 minutes until tender. The rhubarb should soften while keeping some shape.
  3. Cool the roasted rhubarb, then arrange it artfully on top of the tart. Use the tines of a fork or spoon to create small swirls and spacing.
Chill and serve
  1. Refrigerate the tart for at least 3 hours before serving. Slice with a chilled knife for cleaner edges.

Notes

For the cleanest slices, chill the tart until fully set and slice straight from the refrigerator. Store covered in the fridge for up to 3 days; the tart can be frozen for up to 1 month (texture may soften after thawing). For a lighter option, swap half the butter in the pastry cream with an equal amount of reduced-fat butter or use lactose-free milk if needed—keep the cornstarch the same to ensure proper thickening.