Strawberry Rhubarb Custard Tart Recipe
Prep Time:
10 minutes
Cook Time:
1 hour
Servings:
8 Servings
Ingredients
  • 1 packet of ready-rolled shortcrust pastry
  • 1 ½ cups strawberries, chopped
  • 1 ½ cups rhubarb, chopped
  • 1 ½ cups sugar
  • 3 tablespoons gluten-free or all-purpose flour
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon cinnamon
  • 2 tablespoons milk
  • 2 large eggs
  • 1 tablespoon butter, cubed
Directions
  1. Preheat the oven to 400 F.
  2. Place the ready-rolled shortcrust pastry into a round 9-inch tart tin, and seal in the sides gently by pressing the pastry to the edges of the dish with your fingers. Use a knife to cut off the excess pastry.
  3. In a bowl, combine together the strawberries, rhubarb, sugar, flour, nutmeg, and cinnamon.
  4. In a separate bowl, whisk together the milk and the eggs.
  5. Pour the egg mixture into the strawberry and rhubarb mixture and combine. Then pour the mixture into the prepared pastry base.
  6. Dot the top of the tart with cubes of butter
  7. Bake for 1 hour until set.
  8. Allow the tart to cool completely before serving. Sprinkle with pistachios if desired.