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Fresh Strawberry Rhubarb Tart with Vanilla Custard
This chilled strawberry rhubarb tart is one of my go-to summer desserts. It has the elegance of a pie without the heavy baking, the creaminess of a custard without being overly rich, and the perfect balance of sweet and tart. If you’re looking for an easy recipe to highlight the best of rhubarb and strawberries in a refreshing format, this is it.
The tart has three layers: a crisp, baked pie crust, a smooth vanilla custard, and a silky rhubarb and strawberry topping. Since the whole thing is served chilled, it is the perfect treat for warm days. I use a 27 cm (about 10 ½ inch) pie dish for this recipe. This one works really well.
Why I Love This Tart
There is something deeply satisfying about a dessert that looks impressive but comes together in a relaxed, no-fuss way. This tart does exactly that. The components are simple, and each can be made ahead of time. The crust gives structure, the custard gives creaminess, and the rhubarb filling brings brightness and color. Let’s break it down.
The Vanilla Custard Filling
This custard is made from full-fat milk, heavy cream, sugar, egg yolks, and just a bit of cornstarch to help it set. The milk and cream combination is important. You really want the fat content here, because it makes the custard velvety and stable once chilled. If you use low-fat milk, the texture will be thinner and less luxurious. Go full fat, and thank yourself later.
The vanilla custard is creamy, sweet, and sets beautifully in the fridge.
The Rhubarb and Strawberry Topping
For the top layer, I cook rhubarb and strawberries with sugar until they’re completely soft. Then I stir in a mix of cornstarch, sugar, and salt to thicken it into a glossy, spoonable consistency. The color is beautiful, and the flavor is exactly what you want from these two fruits – bright, tangy, and just sweet enough.
I like to take it a step further and blend the filling until it’s completely smooth. This is optional, but I love the texture. It spreads easily and looks clean when sliced. If you want to blend it, I recommend using a handheld stick blender. This one is great.
The tartness of the rhubarb pairs perfectly with the sweet vanilla custard.
The contrast between this tart topping and the creamy vanilla custard is what makes this tart so good. Each bite has balance: sharpness from the fruit, softness from the custard, and crunch from the crust. What more could you want?
Leftover Custard or Filling?
Sometimes you’ll have a little bit of custard or fruit filling left over, depending on the depth of your tart pan. Don’t throw it out. Just layer the leftovers in a small bowl or glass and let it set in the fridge. Top it with fresh berries, whipped cream, or just eat it as is. It’s silky, sweet, and makes a lovely mini dessert on its own.
Store-Bought or Homemade Crust?
I’ll be honest. Homemade pie dough always tastes better. But sometimes I use store-bought dough when I want to simplify the process. This tart is already so full of flavor that the shortcut works just fine.
Whether homemade or store-bought, you want to blind bake the crust. That means baking it on its own before adding the filling. To keep it from puffing up or shrinking, place a sheet of parchment paper inside the dough and fill it with something heavy like rice, beans, or baking weights. This helps the crust keep its shape and ensures a crisp base.
To get smooth, clean layers, I like to use an icing spatula.
Assembly Tips
Make sure both the custard and the rhubarb filling are completely cooled before you start layering. If they’re still warm, they’ll melt into each other and make the crust soggy.
To get smooth, clean layers, I like to use an icing spatula. It helps you spread everything evenly without dragging or tearing the layers underneath. This one is affordable and works well.
Once assembled, the tart needs to chill in the fridge overnight. This step is non-negotiable if you want those perfect slices. The custard firms up, the topping sets, and the whole thing holds together beautifully when cut.
Layers of vanilla custard and vibrant rhubarb set into a silky tart. Simple, striking, and full of flavor.
This chilled rhubarb and strawberry tart is the kind of dessert that looks more complicated than it is. It’s a great make-ahead option for guests, but just as nice as a quiet treat at home. A slice of this straight from the fridge on a hot summer day is basically everything I want in a dessert.
Let me know if you make it! I’d love to hear how it turned out. Enjoy!
This easy chilled rhubarb and strawberry tart features a crisp baked crust, creamy vanilla custard, and a silky fruit topping. A perfect summer dessert that sets overnight for beautiful slices.
Total Time:1 hour 15 minutes
Yield:8 portions 1x
Ingredients
Scale
Pie dough (homemade or store-bought)
Vanilla Custard
6 dl (2 ½ cups) full-fat milk
100 ml (⅓ cup + 1 tbsp) heavy cream
½ vanilla bean
6 egg yolks
250 g (1 ¼ cups) sugar
A pinch of salt
50 g (3 ½ tbsp) corn starch
4 tbsp (55 g) butter
Rhubarb and Strawberry Filling
500 g (1.1 lb) rhubarb, cut in smaller pieces
500 g (1.1 lb) strawberries, quartered
200 g (1 cup) sugar
60 g (½ cup) corn starch
A pinch of salt
Instructions
Pie Crust
Preheat your oven and bake the pie crust until completely golden brown. If using store-bought dough, follow the package instructions. To prevent the crust from puffing up, line it with parchment paper and fill it with baking weights, rice, or beans. Let it cool completely.
Rhubarb and Strawberry Filling
Add the rhubarb and strawberries to a pot with half of the sugar.
Simmer on low heat, stirring occasionally, until the fruit is very soft.
In a separate bowl, mix the remaining sugar, corn starch, and a pinch of salt.
Add the dry mix to the fruit and stir constantly as it thickens, keeping the heat low to avoid burning.
If desired, use a handheld blender to blend the filling until silky smooth.
Let the filling cool completely to room temperature.
Vanilla Custard
Scrape the seeds from ½ vanilla bean and add them to a pot with the milk and cream. Also add the scraped vanilla bean pod. Gently heat the mixture.
In a mixing bowl, whisk together the egg yolks and sugar until well combined.
Add the corn starch and mix until smooth.
Once the milk mixture is hot, slowly pour a little of it into the egg mixture while whisking to temper the eggs.
Return the tempered egg mixture to the pot. Add a pinch of salt, and cook over low heat while whisking until the custard thickens.
Remove from heat, add the butter, and whisk until fully incorporated.
Discard the vanilla bean pod and let the custard cool completely to room temperature.
Assembling the Tart
Spread the vanilla custard in an even layer over the cooled pie crust.
Spoon the rhubarb and strawberry filling evenly over the custard.
Refrigerate the tart overnight to allow it to set fully. Enjoy!
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