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.

Torta De Creme De Ruibarbo E Baunilha Com Massa De Amêndoa

Rhubarb and Vanilla Custard Tart with Almond Pastry

Rated 5.0 stars by 1 users

Cuisine

British

Servings

Prep Time

45 minutes

Cook Time

1 hour

Calories

420

Rhubarb and custard is a combination that evokes fond memories of British school desserts — a humble pairing that, when refined, becomes something truly elegant. In this tart, sharp, blushing-pink rhubarb meets silky-smooth vanilla custard atop a crisp almond pastry base.

The almond adds richness to the crust, enhancing the creamy filling and balancing the tartness of the fruit with nutty depth.

What sets this tart apart is its stunning presentation and textural contrast: crisp pastry, smooth custard, and tender rhubarb arranged in bold stripes or elegant patterns.

It's perfect for spring entertaining, afternoon tea, or simply when you want to honour seasonal ingredients in the most delicious way possible.

Serve it chilled on a warm day or with a little whipped cream for extra indulgence.

Image of Rhubarb and Vanilla Custard Tart with Almond Pastry

Ingredients

200g plain flour
50g ground almonds
125g cold unsalted butter, cubed
50g icing sugar
1 egg yolk
2–3 tablespoons cold water

For the rhubarb topping

400g rhubarb, trimmed and cut into 4–5cm batons
100g caster sugar
1 vanilla pod (or 1 tsp vanilla extract)
2 tablespoons orange juice

For the custard filling

300ml whole milk
200ml double cream
4 egg yolks
75g caster sugar
2 tablespoons cornflour
1 teaspoon vanilla extract

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Directions

First, make the pastry: rub flour, almonds, icing sugar, and butter together until breadcrumb-like. Add the yolk and just enough water to form a dough. Chill for 30 minutes.
Roll out the pastry and line a 23cm tart tin. Prick the base and chill again. Blind bake at 180°C (350°F) for 15 minutes, then uncover and bake for 10 more. Cool completely.
Meanwhile, place rhubarb, sugar, orange juice, and vanilla in a baking dish. Cover with foil and bake at 160°C (320°F) for 20–25 minutes until tender but holding shape. Let cool.
To make the custard, heat milk and cream in a pan until just simmering. Whisk egg yolks, sugar, cornflour, and vanilla in a bowl, then slowly pour the hot milk over, whisking constantly.
Return mixture to the pan and stir over low heat until thickened. Cool slightly.
Spoon custard into the tart shell, level the top, and chill for 1 hour until set.
Arrange rhubarb batons neatly on top. Serve chilled or room temperature.

Nutrition

Serving Size: 1
per serving: Calories; 420

Amount/Serving % Daily Value

Fat: 25 grams; 32%
Saturated Fat: 14 grams; 70%
Cholesterol: 160 milligrams; 53%
Sodium: 45 milligrams; 2%
Carbs: 39 grams; 14%
Protein: 7 grams
Sugar: 20 grams
Fiber: 2 grams; 7%

Dicas para fazer esta torta

Refrigere a massa duas vezes para obter um acabamento crocante - uma vez antes de enrolar, uma vez na forma.
Asse às cegas com feijão para evitar que a base fique empapada.
Use ruibarbo rosa brilhante para causar impacto na cor.
Não cozinhe demais o ruibarbo – ele deve manter a forma.
Bata o creme constantemente para evitar que coagule.
Coe o creme se estiver grumoso para obter resultados extra suaves.
Deixe esfriar completamente o creme e a massa antes de montar.
Use uma régua para alinhar o ruibarbo se quiser linhas perfeitas.
Polvilhe com açúcar de confeiteiro antes de servir para um acabamento brilhante.
Guarde as sobras refrigeradas e consuma em até 3 dias.

Sirva com sugestões

Creme coagulado ou chantilly
Uma bola de sorvete de baunilha
Folhas de hortelã fresca
Coulis de framboesa
Uma xícara de chá Earl Grey ou camomila
Pistache triturado para dar textura
Creme quente derramado para indulgência extra
Dedos de shortbread ao lado
Raspas de limão espalhadas por cima
Copo de vinho de sobremesa ou espumante rosé

Perguntas frequentes

P: Posso usar pastelaria comprada em loja?
R: Sim - use massa quebrada doce se tiver pouco tempo.

P: Posso fazer esta torta com antecedência?
R: Com certeza - mantém-se bem refrigerado por até 3 dias.

P: Posso fazer sem glúten?
R: Sim – substitua por uma mistura de farinha sem glúten e certifique-se de que os outros ingredientes sejam GF.

P: Posso usar ruibarbo enlatado ou congelado?
R: Sim – mas escorra bem e cozinhe menos porque já está macio.

P: Posso servir quente?
R: Você pode, mas resfriá-lo ajuda o creme a endurecer bem.

P: Posso fazer sem amêndoas?
R: Sim - substitua as amêndoas moídas por farinha extra e use massa quebrada normal.

P: Como faço para impedir que o ruibarbo escorra para o creme?
R: Esfrie o ruibarbo completamente e seque antes de arrumá-lo na torta.

P: Posso usar uma fruta diferente?
R: Sim – groselhas ou ameixas também funcionam bem.

P: Posso fazer mini versões?
R: Definitivamente – use formas de tortinhas e ajuste os tempos de cozimento de acordo.

P: Como faço para cortá-lo perfeitamente?
R: Use uma faca afiada umedecida em água quente para obter fatias limpas.

Chef's Recommendation

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