Indulge in a delightful Rhubarb Custard Tart with Pastry Cream and Compote, capturing the perfect blend of tartness and sweetness in every bite.

Scale

1 ¼ cups all-purpose flour

½ cup powdered sugar

¼ teaspoon salt

½ cup cold butter

cubed

1 egg yolk

1 to 2 tablespoons cold water

2 cups whole milk

¾ cup sugar

4 egg yolks

2 tablespoons cornstarch

2 tablespoons butter

1 teaspoon vanilla extract

Pinch of salt

4 cups rhubarb

chopped

1 cup sugar (for compote)

2 tablespoons lemon juice

Zest of orange (optional)

In a mixing bowl, combine flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the egg yolk and add cold water, one tablespoon at a time, mixing until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit into a tart pan. Prick the bottom with a fork.
Blind bake the crust for 15 minutes, then remove and set aside to cool.
In a saucepan over medium heat, whisk together milk, sugar, and a pinch of salt. In a bowl, whisk the egg yolks and cornstarch until smooth. Slowly add a cup of the hot milk mixture to the yolk mixture, then return it to the saucepan.
Cook until the mixture thickens, then remove from heat and stir in butter and vanilla extract. Pour the custard into the cooled tart shell.
For the compote, combine chopped rhubarb, sugar, lemon juice, and optional orange zest in a saucepan. Cook over medium heat until the rhubarb breaks down and the mixture becomes syrupy.
Allow the compote to cool slightly, then spoon over the custard-filled tart. Chill in the fridge before serving.

For an extra layer of flavor, consider adding a sprinkle of cinnamon to the rhubarb compote.

Keywords: Rhubarb, Custard Tart, Pastry Cream, Dessert, Compote