Slowly pour half of the pureed fruit into the egg mixture whisking constantly to temper the eggs and avoid scrambling them. Cooked Strawberry RhubarbĬombine the egg yolks and remaining sugar in a medium bowl and whisk until lighter in color. Puree the cooked fruit with a stick blender until relatively smooth. Add the additional sugar 1 tablespoon at a time. Since the sweetness of strawberries and the tartness of rhubarb can vary this is the best time to add the remaining sugar, and lemon, taste and then add additional sugar if it is too tart. I then strained the mixture to remove the strawberries seeds. To make the Strawberry-Rhubarb Curd I started by cooking the strawberries and rhubarb together with half the sugar and lemon juice.
Strawberries and Sliced Rhubarb Mixed Together.
Strawberry tart filling how to#
How to Make Strawberry Rhubarb CurdĬurd is a creamy fruit spread make with fruit, eggs, butter, sugar and depending on your tastes, a little cream. This recipe creates enough dough for 1 9-inch tart, 4 4-inch tarts, or 5 3-1/2 inch tarts. Place the tart molds on a baking tray and bake until slightly darker in color, about 20-22 minutes. Whisk the dry ingredients together, add the hot melted butter and stir until no dry white streaks of the flour mixture remain. The technique for this tart crust is similar. That technique calls for melting the butter in the oven, then removing it and adding flour, mixing together, and pressing the hot dough into a tart tin. The technique for making this crust is based on a French pastry dough recipe. Tart Dry Ingredients - Flour, Brown Sugar, Cinnamon and Salt Not only is this crust easy to mix together, but it doesn't shrink when you pre-bake it, so there is no need for pie weights. The Brown Sugar Crust is a delicious shortbread crust that is incredibly easy to make. Strawberry Rhubarb Tarts with Whipped Mascarpone and Fresh Strawberries How to Make the Brown Sugar Crust After baking these two treats together be as creative as you want in decorating the tarts or just eat them plain. The recipe has two main components - the curd and the brown sugar crust. I could easily eat this curd by the spoonful, but I stuck to the original plan to make these delicious tarts. This tart combines two of the curds from my blog, Strawberry Curd and Rhubarb Curd, into a beautiful dark pink tangy curd, that is utterly delicious.
It was utterly delicious and I decided to slowly eat my way through the tart so I could savor every bite and make it last. The cinnamon went perfectly with the slight tartness of strawberry and rhubarb. My first reaction when biting into this Strawberry Rhubarb Tart was to close my eyes in disbelief about how good this combination of strawberry rhubarb curd and cinnamon brown sugar crust was.
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