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Rhubarb Macaroon Tart

This Rhubarb Macaroon Tart features a crisp toasted coconut crust, silky vanilla custard filling, and vibrant poached rhubarb for the perfect sweet-tart balance. Naturally gluten-free and stunningly elegant, it’s a showstopping spring dessert ideal for brunch, holidays, or special gatherings.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 5 hours 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Coconut Macaroon Crust
  • 14 oz sweetened shredded coconut, toasted about 5 cups
  • 4 large egg whites room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 tablespoon unsalted butter for greasing pan
Vanilla Custard Filling
  • 1 ¾ cups whole milk
  • ¼ cup heavy cream
  • 4 large egg yolks room temperature
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • ½ vanilla bean vanilla bean, split and scraped or 1/2 teaspoon vanilla extract
  • ½ teaspoon rose water optional
Poached Rhubarb
  • 2 cups granulated sugar
  • ½ vanilla bean vanilla bean, split and scraped or 1/2 teaspoon vanilla extract
  • 1 ¾ pounds fresh rhubarb stalks trimmed and cut into 4-inch batons

Method
 

  1. Preheat oven to 350°F (175°C). Spread shredded coconut on a rimmed baking sheet and toast for 20–25 minutes, stirring occasionally, until deep golden. Cool completely.
  2. Butter a fluted tart pan and line the base with parchment. Lightly butter again for easy release.
  3. Mix toasted coconut, egg whites, sugar, and salt in a large bowl until evenly moistened. Press firmly into the prepared pan, covering the base and slightly up the sides.
  4. Bake for 25–30 minutes until set and lightly golden. Cool completely on a wire rack.
  5. Whisk together milk, cream, and egg yolks in a bowl. In a saucepan, combine sugar and cornstarch, then gradually whisk in milk mixture. Add butter and vanilla.
  6. Cook over medium heat, whisking constantly, until thickened and gently boiling. Continue for 1 additional minute until custard coats the back of a spoon. Strain through a sieve and stir in rose water if using.
  7. Pour custard into cooled crust and smooth the top. Press plastic wrap directly onto the surface and refrigerate at least 4 hours until fully set.
  8. For the rhubarb, bring sugar, 2 cups water, and vanilla to a boil. Simmer until sugar dissolves. Add rhubarb and simmer gently for 1 minute. Remove from heat and cool completely in syrup.
  9. Lift rhubarb from syrup, drain, and arrange decoratively over chilled custard. Remove tart from pan before serving.

Notes

Use firm, fresh rhubarb for best structure. Do not overcook during poaching to maintain shape. Chill thoroughly before slicing for clean presentation. Optional variations include adding orange zest to the custard, replacing rose water with almond extract, or topping with sliced strawberries.