Rhubarb Custard Brioche Tart with Vanilla and Spelt Flour
A sophisticated yeasted tart combining homemade vanilla custard with fresh rhubarb atop tender brioche dough. The enriched dough features a blend of plain and spelt flours, creating a delicate base that's pressed into a rustic circle rather than rolled. Sweet-tart rhubarb pieces are tossed in raw sugar and arranged over creamy cashew milk custard for a beautiful contrast of flavors and textures. Perfect for brunch entertaining or afternoon tea, this tart showcases the classic pairing of rhubarb and custard in an elegant, bakery-style presentation that's surprisingly achievable at home.
Ingredients
- 1 cup cashew milkdairy milk1:1high
- 1 tsp vanilla paste or vanilla extractvanilla extract1:1
no change
- 2 egg yolks
- 2 tbs raw sugar
- 2 tsp cornflour
- 1 tsp dried yeast
- 2 tsp cashew milk, slightly warmeddairy milk1:1high
- ½ cups all-purpose flour
- ¼ cups whole wheat spelt flour
- 1 tbs raw sugar
- 0.0 tsp salt
- 1 egg
- 3 tbsp olive oil, not extra virgin
- 3 rhubarb stalks
- 2 tsp raw sugar, extra
Instructions
- 1
Heat cashew milk and vanilla in small saucepan over medium heat until just boiling
- 2
Whisk egg yolks, sugar and cornflour in heatproof bowl until combined
- 3
Gradually whisk hot milk mixture into egg mixture until combined
- 4
Return to saucepan over low heat and whisk for 3 to 5 minutes until thickened and coating spoon
- 5
Transfer custard to bowl, cover with plastic wrap and refrigerate until cool
- 6
Dissolve yeast in warmed cashew milk in small bowl and leave 5 minutes until foamy
- 7
Mix flours, sugar, egg, yeast mixture and salt in stand mixer with paddle until dough forms
- 8
Switch to dough hook and knead while gradually adding olive oil one teaspoon at a time
- 9
Continue kneading 10 minutes until dough is smooth and elastic
- 10
Cover with tea towel and rise in warm place for 1½ to 2 hours until doubled
- 11
Knock back dough and place on floured baking paper-lined tray
- 12
Press and shape into rough circle with fingers, brush with oil and cover
- 13
Rise 1 hour until doubled while preheating oven to 425°F
- 14
Spread half the custard over brioche base leaving border at edges
- 15
Cut rhubarb into desired shapes, toss with extra sugar and arrange over custard
- 16
Bake 12 to 18 minutes until golden, checking after 10 minutes
- 17
Serve dusted with powdered sugar and remaining custard
Tips
The custard should coat the back of a wooden spoon and leave a slight trail when dropped back into the pan - this ensures proper thickness.
When adding olive oil to brioche dough, be patient as it may look messy initially but will incorporate with continued kneading.
Cut rhubarb pieces evenly sized and not too thick to ensure they cook through during the baking time.
Good to Know
Refrigerate covered for up to 2 days. Custard may weep slightly but tart remains delicious.
Custard can be made 1 day ahead. Brioche dough can be shaped and refrigerated overnight for second rise.
Best served at room temperature or slightly warm, dusted with icing sugar and extra custard on the side.
Common Mistakes
Don't add olive oil too quickly to brioche dough or it won't incorporate properly
Avoid overbaking - check after 10 minutes to prevent excessive browning
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without a stand mixer?
Yes, though it requires more effort. Mix ingredients by hand then knead on floured surface for 15-20 minutes until smooth and elastic.
What if my custard curdles during cooking?
Strain through fine mesh sieve and whisk vigorously. If still lumpy, blend briefly with immersion blender while warm.
How long will this keep?
Best eaten day of baking but keeps covered in refrigerator for 2 days. The custard may weep slightly but flavor remains good.