Print

Perfect Strawberry Rhubarb Crumble Tart Recipe with Easy Vanilla Bean Custard

strawberry rhubarb crumble tart - featured image
Print Recipe

A delightful tart combining tart rhubarb and sweet strawberries with a crunchy crumble topping and smooth vanilla bean custard, perfect for spring and summer desserts.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2 tablespoons ice water (as needed)
  • 2 cups (300g) fresh strawberries, hulled and halved
  • 2 cups (240g) fresh rhubarb, chopped into 1/2 inch pieces
  • 3/4 cup (150g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 3/4 cup (90g) all-purpose flour
  • 1/3 cup (65g) light brown sugar, packed
  • 1/4 teaspoon ground cinnamon (optional)
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 2 cups (480ml) whole milk or cream
  • 1 vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract)
  • 4 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 3 tablespoons cornstarch
  • Pinch of salt

Instructions

  1. Make the crust: In a food processor, pulse together the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again, then drizzle ice water 1 tablespoon at a time until the dough just starts to come together. Don’t overwork it! Wrap in plastic and chill for at least 30 minutes.
  2. Preheat your oven to 375°F (190°C).
  3. Roll out and blind bake the crust: On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle. Transfer to your tart pan, pressing into edges and trimming excess. Poke holes with a fork to prevent bubbling. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake another 8 minutes until golden. Let cool slightly.
  4. Prepare the fruit filling: In a bowl, toss strawberries, rhubarb, sugar, cornstarch, and vanilla extract until evenly combined. Set aside to macerate for 10 minutes.
  5. Make the crumble topping: Combine flour, brown sugar, and cinnamon in a bowl. Add cold butter pieces and rub with your fingertips until the mixture resembles coarse crumbs. Keep chilled until ready to use.
  6. Prepare the vanilla bean custard: In a saucepan, heat the milk and vanilla bean seeds (plus pod) over medium heat just until simmering. Remove from heat and let steep for 10 minutes. Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a bowl until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly to temper. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until thickened to a pudding-like consistency (about 5 minutes). Remove vanilla…
  7. Assemble the tart: Spread a thin layer of custard on the bottom of the cooled crust. Spoon the fruit filling evenly on top, then sprinkle the crumble topping over the fruit.
  8. Bake the tart: Place in the oven at 375°F (190°C) for 30-35 minutes, until the crumble is golden and the fruit is bubbling. Watch closely after 25 minutes to avoid burning the topping.
  9. Cool and serve: Let the tart cool completely on a wire rack so the custard sets nicely. Serve slightly chilled or at room temperature, optionally with extra custard or whipped cream.

Notes

Use cold butter for flaky crust and crumble topping. Chill dough to prevent shrinking. Temper eggs slowly with warm milk to avoid scrambling custard. Cover crust edges with foil if browning too fast. Stir custard constantly to prevent lumps. Rest tart after baking to let custard set. Gluten-free and dairy-free variations available.

Nutrition

Keywords: strawberry rhubarb tart, crumble tart, vanilla bean custard, spring dessert, summer dessert, easy tart recipe, fruit tart, homemade custard

Find it online: https://piperplate.com/perfect-strawberry-rhubarb-crumble-tart-recipe-with-easy-vanilla-bean-custard/