Strawberry Rhubarb Custard Tart Recipe

There’s something so nostalgic and summery about a strawberry rhubarb tart. If you have fresh strawberries on hand—especially ones just picked from the garden—it makes this dessert even more special. But don’t worry if you’re working with frozen berries from last year’s harvest; they’ll work beautifully too. This recipe features a luscious vanilla pastry cream nestled in a buttery shortbread cookie crust, all topped with that sweet-tart fruit combination we love. The result? A simple yet show-stopping dessert that celebrates the season in every bite. Any kind of berry tart is just about my favorite dessert!

Strawberry Rhubarb Custard Tart Recipe

Serves 8 to 10

For the Shortbread Crust

• 2 sticks unsalted butter, cut into pieces, at room temperature
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 egg white, at room temperature
• 2 tsp pure vanilla extract
• 2 cups all-purpose flour, plus more for rolling

For the Vanilla Pastry Cream

• 1/2 cup plus 2 TBS granulated sugar
• 1/4 cup cornstarch
• 1/8 tsp salt
• 1/2 cup evaporated milk
• 5 large egg yolks
• 2 cups whole milk
• 1/2 vanilla bean
• 2 TBS unsalted butter, cut into two pieces
• 1 – 2 tsp Grand Marnier or Brandy (optional)

For the Strawberry Rhubarb Topping

• 2 cups diced rhubarb
• 2 cups diced strawberries (fresh or frozen)
• 1/2 to 3/4 cup granulated sugar
• pinch of salt
• 1 TBS cornstarch mixed in 1/2 cup of water

Make the Shortbread Crust

• In a stand mixer with the paddle attached, mix the butter and sugar on medium to medium high until light and fluffy, about 3 minutes.
• Reduce to low and add egg white and vanilla. Don’t worry if the dough looks curdled.
• Add the flour in 3 to 4 additions, mixing only until combined. Scrape the dough down as needed.
• Remove the dough, flatten into a disc, wrap and refrigerate for at least an hour.

• Roll the dough to fit a 9″ tart pan.(I love this tart pan. It’s the one I use) Trim. (Any leftover dough can be used to make cookies. Just roll out and bake at 350 for about 15 minutes)
• Preheat oven to 375
• Prick the dough with a fork. Line with parchment and add pie weights or rice or some manner of weight
• Bake the preheated oven for 10 minutes, check, rotate and bake for another 5 – 10 minutes until the crust is golden brown.
• Remove from oven and let cool.

Make the Strawberry Rhubarb Topping

• Add the diced rhubarb and strawberries to a small saucepan with the sugar and pinch of salt. Cook over medium heat until the sugar is dissolved and the fruit is soft and slightly reduced.
• Stir in cornstarch mixture and let cook for 2 minutes, stirring constantly.
• Remove to a bowl and refrigerate until ready to use.

Make the Vanilla Custard

• Whisk the salt, sugar and cornstarch in a medium saucepan over medium heat.
• Whisk in the evaporated milk, egg yolks and then the milk.
• Split the vanilla bean, scrape out the seeds and add both the seeds and the bean to the milk mixture.

• Bring mixture to a simmer and continue whisking until mixture is thickened and smooth. Remove vanilla bean.
• Remove from heat and stir in butter and Grand Marnier or Brandy if using.
• Strain the custard into a medium bowl, press a piece of plastic wrap lightly on top and refrigerate until ready to use.

Put the tart together

• When the tart shell has cooled, remove the shell from the pan, fill it with the pastry cream, smoothing with an offset spatula.

• Top with the strawberry rhubarb topping.
• If desired, serve with whipped cream

How Was the Strawberry Rhubarb Custard Tart Recipe

It was really good; the crisp cookie crust, the rich, creamy pastry cream and the sweet tart topping. It all came together in one delightful dessert. This was not a treat that comes together quickly but it was well worth the time to make it. It’s another way to celebrate rhubarb season.

Strawberry season extends a little further than rhubarb so you can celebrate it with a lovely Lemon Strawberry Tart or a magnificent Strawberry Pie.

This strawberry rhubarb tart was put together from recipe adapted from various pieces in Dorie’s Cookies and The Perfect Pie.