Tips for Making This Tart
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Chill pastry twice for a crisp finish — once before rolling, once in the tin.
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Blind bake with baking beans to prevent a soggy base.
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Use bright pink rhubarb for colour impact.
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Don’t overcook the rhubarb — it should hold its shape.
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Whisk custard constantly to avoid curdling.
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Strain custard if lumpy for extra-smooth results.
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Cool both custard and pastry fully before assembly.
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Use a ruler to align rhubarb if you want perfect lines.
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Dust with icing sugar before serving for a glossy finish.
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Store leftovers chilled and consume within 3 days.
Serve It With Suggestions
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Clotted cream or whipped cream
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A scoop of vanilla ice cream
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Fresh mint leaves
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Raspberry coulis
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A cup of Earl Grey or chamomile tea
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Crushed pistachios for texture
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Warm custard poured over for extra indulgence
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Shortbread fingers on the side
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Lemon zest sprinkled on top
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Glass of dessert wine or sparkling rosé
FAQ's
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.
