Strawberry Rhubarb Tart with Vanilla Custard and White Chocolate Tips, FAQ & printable recipe

Tips for success

For a neater slice, use a serrated knife and wipe it clean between cuts. Serve the tart warm or at room temperature; if reheating, warm slices in a 350°F (175°C) oven for 5-7 minutes to refresh the pastry.

The white chocolate curls can be made ahead and stored in an airtight container in the refrigerator for up to a week.

If the apricot glaze is too thick, warm it slightly with a teaspoon of water to make it brushable. For an extra touch, add a few fresh mint leaves or a dusting of powdered sugar before serving.

The tart is best enjoyed the day it is made, but leftovers can be stored in the refrigerator for up to two days.

Variations

• Berry Medley Tart: Replace the strawberries with a mix of raspberries, blueberries, and blackberries. Adjust the baking time slightly if the berries release more juice, and add a little cornstarch to the custard to help thicken it.
• Almond Frangipane Tart: Spread a layer of almond frangipane over the puff pastry before adding the custard. The nutty flavor pairs beautifully with the rhubarb and strawberries, and the frangipane adds a rich, moist texture.
• Citrus Twist: Add a teaspoon of orange zest to the custard and a few thin slices of orange on top of the fruit before baking. The citrus brightness complements the tartness of the rhubarb and the sweetness of the strawberries.
• Chocolate Lover's Tart: Spread a thin layer of dark chocolate ganache over the pastry before adding the custard. This adds a deep chocolate flavor that contrasts with the tart fruit and white chocolate curls.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 2 days, covered. Reheat slices in a 350°F oven for 5-7 minutes to refresh the pastry.

Freezer

Freeze the baked, unglazed tart for up to 1 month. Thaw overnight in the refrigerator, then glaze and garnish before serving.

Reheat

Reheat slices in a 350°F (175°C) oven for 5-7 minutes until warm and the pastry is crisp.

Store leftover tart in an airtight container in the refrigerator for up to 2 days. The pastry may soften slightly, but the flavors will still be delicious.

For best texture, reheat slices in a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes until warm and crisp.

The puff pastry can be rolled and chilled up to a day ahead. The custard can be made 2 days in advance and kept refrigerated. The fruit can be sliced and stored in the refrigerator for a few hours. Assemble the tart just before baking for the best results.

Serving ideas

Serve this tart as a stunning centerpiece for a spring brunch or afternoon tea.

Pair it with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream to complement the rich custard. The tart is also wonderful with a cup of coffee or a glass of sparkling wine.

For a more casual presentation, cut the tart into smaller squares and serve as a finger dessert at a party. The vibrant colors and glossy finish make it a beautiful addition to any dessert table. Leftovers can be enjoyed cold, but the pastry is best when slightly warm.

Frequently asked questions

Recipe card

Strawberry Rhubarb Tart with Vanilla Custard and White Chocolate

Prep 30 minCook 35 minRest 15 minTotal 1 h 20 minServes 8

Ingredients

• 1 sheet puff pastry, thawed
• 1 1/2 cups vanilla bean pastry custard
• 4 stalks rhubarb, sliced on diagonal
• 1 cup strawberries, hulled and halved
• 4 oz white chocolate, grated into curls
• 1 egg, beaten with 1 tbsp water
• 1/4 cup apricot glaze
• 1/4 cup pistachios, chopped

Instructions

1. Slice the rhubarb stalks on a sharp diagonal bias into thin, elegant ribbons. Hull the strawberries and halve them cleanly. Grate the solid block of white chocolate on a box grater into a pile of fine curls. Set all aside.
2. On a lightly floured surface, roll the puff pastry sheet into a rectangle about 1/4-inch thick. Transfer to a parchment-lined baking sheet. Prick the pastry all over with a fork, leaving a 1-inch border unpricked. Chill for 15 minutes.
3. Spread the vanilla bean pastry custard evenly over the base of the puff pastry, staying within the pricked area. Use an offset spatula to create a smooth, even layer.
4. Arrange the diagonal rhubarb ribbons and strawberry halves in geometric chevron rows over the custard. Overlap them slightly for a beautiful pattern. Brush the exposed pastry edges with the egg wash.
5. Bake in a preheated oven at 400°F (200°C) for 30-35 minutes, until the pastry is puffed and golden brown and the fruit is tender. The custard should be set and lightly browned around the edges.
6. While the tart is still warm, brush the apricot glaze over the top, covering the fruit and pastry. Scatter the white chocolate curls and chopped pistachios evenly over the surface.
7. Let the tart cool on a wire rack for at least 10 minutes before slicing. Lift a warm, flaky portion and serve. The contrast of warm pastry, cool custard, and crunchy toppings is delightful.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

45 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.