Strawberry Rhubarb Custard Tart Recipe

strawberry rhubarb custard tart

A crisp shortbread cookie crust with a vanilla custard filling with a sweet/tart strawberry rhubarb topping



For the Shortbread Crust

  • 2 sticks unsalted butter, cut into pieces, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 tsp salt
  • 1 egg white, at room temperature
  • 2 tsp pure vanilla extract
  • 2 cups all purpose flour, plus more for rolling

For the Vanilla Pastry Cream

  • 1/2 cup plus 2 TBS granulated sugar
  • 1/4 cup cornstarch
  • 1/8 tsp salt
  • 1/2 cup evaporated milk
  • 5 large egg yolks
  • 2 cups whole milk
  • 1/2 vanilla bean
  • 2 TBS unsalted butter, cut into two pieces
  • 12 tsp Grand Marnier or Brandy (optional)

For the Strawberry Rhubarb Topping

  • 2 cups diced rhubarb
  • 2 cups diced strawberries (fresh or frozen)
  • 1/2 to 3/4 cup granulated sugar
  • pinch of salt
  • 1 TBS cornstarch mixed in 1/2 cup of water


Make the Shortbread Crust

  • In a stand mixer with the paddle attached, mix the butter and sugar on medium to medium high until light and fluffy, about 3 minutes.
  • Reduce to low and add egg white and vanilla. Don’t worry if the dough looks curdled.
  • Add the flour in 3 to 4 additions, mixing only until combined. Scrape the dough down as needed.
  • Remove the dough, flatten into a disc, wrap and refrigerate for at least an hour.
  • Roll the dough to fit a 9″ tart pan. Trim. (Any leftover dough can be used to make cookies. Just roll out and bake at 350 for about 15 minutes)
  • Preheat oven to 375
  • Prick the dough with a fork. Line with parchment and add pie weights or rice or other weight
  • Bake the preheated oven for 10 minutes, check, rotate and bake for another 5 – 10 minutes until the crust is golden brown.
  • Remove from oven and let cool.

Make the Strawberry Rhubarb Topping

  • Add the diced rhubarab and strawberries to a small saucepan with the sugar and pinch of salt. Cook over medium heat until the sugar is disolved and the fruit is soft and slightly reduced.
  • Stir in cornstarch mixture and let cook for 2 minutes, stirring constantly.
  • Remove to a bowl and refrigerate until ready to use.

Make the Vanilla Custard

  • Whisk the salt, sugar and cornstarch in a medium saucepan over medium heat.
  • Whisk in the evaporated milk, egg yolks and then the milk.
  • Split the vanilla bean, scrape out the seeds and add both the seeds and the bean to the milk mixture.
  • Bring mixture to a simmer and continue whisking until mixture is thickened and smooth. Remove vanilla bean.
  • Remove from heat and stir in butter and Grand Marnier or Brandy if using.
  • Strain the custard into a medium bowl, press a piece of plastic wrap lightly on top and refrigerate until ready to use.

Put the tart together

  • When the tart shell has cooled, remove it from the tart pan, fill it with the pastry cream, smoothing with an offset spatula. Top with the strawberry rhubarb topping.
  • If desired, serve with whipped cream



I didn’t have whipped cream so I just added a few chocolate chips and they added a lovely bit of contrast

Prep time includes a generous amount of cooling time. Of course you could make the pastry cream and strawberry rhubarb topping the day before and put it all together on the second day.

Cook time is a compilation of all the cook times so it’s a somewhat untrue number as you will be doing things at the same time

Keywords: strawberry rhubarb, custard tart, strawberry rhubarb tart, tart