Description
A creamy and tangy spring tart made with fresh rhubarb and smooth custard in a buttery crust.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup sugar
- ¼ teaspoon salt
- 6 tablespoons butter
- 2 cups rhubarb
- ¾ cup sugar
- 1 cup milk
- ½ cup cream
- 3 eggs
- 2 tablespoons cornstarch
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F
- Mix crust ingredients and press into pan
- Bake crust for 12 minutes
- Cook rhubarb with sugar until tender
- Whisk custard ingredients until smooth
- Add rhubarb to crust
- Pour custard over rhubarb
- Bake 35–40 minutes until set
- Cool completely before serving
Notes
- Do not overmix crust
- Stir custard continuously
- Cool before slicing
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18
- Sodium: 90
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 2
- Protein: 6
- Cholesterol: 95