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Perfect Strawberry Rhubarb Custard Tart Recipe Easy Homemade Almond Frangipane

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A luscious tart featuring a crisp almond crust, silky almond frangipane, creamy custard, and a fresh strawberry and rhubarb topping. This dessert balances tartness and sweetness with a sophisticated texture contrast.

Ingredients

  • All-purpose flour – 1 ¼ cups (150 g), sifted
  • Unsalted butter, cold and cubed – 8 tablespoons (115 g)
  • Granulated sugar – 2 tablespoons (25 g)
  • Salt – ¼ teaspoon
  • Ice water – 2 to 3 tablespoons (30-45 ml)
  • Almond flour (finely ground) – ¾ cup (75 g)
  • Unsalted butter, softened – 6 tablespoons (85 g)
  • Granulated sugar – ½ cup (100 g)
  • Large eggs – 2, room temperature
  • Almond extract – ½ teaspoon
  • All-purpose flour – 1 tablespoon (8 g)
  • Whole milk – 1 cup (240 ml)
  • Heavy cream – ½ cup (120 ml)
  • Large egg yolks – 3
  • Granulated sugar – ⅓ cup (67 g)
  • Vanilla bean paste or extract – 1 teaspoon
  • Cornstarch – 1 tablespoon (8 g)
  • Fresh strawberries, hulled and halved – 1 ½ cups (225 g)
  • Fresh rhubarb, trimmed and cut into ½-inch pieces – 1 cup (120 g)
  • Granulated sugar – 2 tablespoons (25 g)

Instructions

  1. Make the Tart Crust (15-20 minutes active + chilling): In a food processor, pulse the flour, sugar, and salt to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, 1 tablespoon at a time, pulsing just until the dough starts to come together. Avoid over-processing to keep the crust flaky. Turn out dough onto plastic wrap, shape into a disk, wrap tightly, and chill for at least 30 minutes.
  2. Prepare the Almond Frangipane (10 minutes): In a mixing bowl, cream softened butter and sugar until pale and fluffy using an electric mixer or vigorous whisking. Beat in eggs one at a time, then stir in almond extract. Fold in almond flour and the tablespoon of all-purpose flour until smooth. Set aside in the fridge until ready to use.
  3. Blind Bake the Tart Shell (35 minutes): Preheat oven to 350°F (175°C). Roll out chilled dough on a lightly floured surface to about 12 inches (30 cm) diameter. Press into the tart pan, trimming edges as needed. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 10 minutes until edges are golden. Allow to cool slightly.
  4. Prepare the Custard (15 minutes): In a saucepan, warm milk and cream over medium heat until just simmering. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale. Slowly temper the hot milk mixture into the yolks, whisking constantly. Return mixture to the saucepan and cook gently, stirring until thickened (about 3-4 minutes). Remove from heat and stir in vanilla. Strain custard through a fine sieve to remove any lumps. Let cool slightly.
  5. Assemble the Tart (10 minutes): Spread the almond frangipane evenly into the cooled tart shell. Pour the warm custard gently over the frangipane layer, smoothing with a spatula. Arrange the halved strawberries and rhubarb pieces on top in a decorative pattern. Sprinkle the fruit with 2 tablespoons of sugar to help caramelize during baking.
  6. Bake the Tart (30-35 minutes): Bake at 350°F (175°C) until the custard is set but still slightly wobbly in the center and the fruit begins to soften and caramelize. The edges should be golden but not browned too deeply. Remove from oven and cool on a wire rack for at least 1 hour before serving to let the custard fully set.

Notes

If crust edges brown too quickly, cover loosely with foil halfway through baking. Temper egg yolks slowly to prevent curdling. Strain custard for a silky finish. Chilling dough prevents shrinkage and cracking. Frozen fruit can be used if thawed and drained. For gluten-free, substitute flours accordingly. Vegan adaptations possible with margarine, coconut cream, and egg replacers.

Nutrition

Keywords: strawberry tart, rhubarb tart, custard tart, almond frangipane, spring dessert, fruit tart, easy tart recipe, homemade dessert

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