Introduction
Craving a dessert that’s as beautiful as it is delicious? This Strawberry Rhubarb Tart features a buttery shortbread crust, a creamy lemon-infused strawberry-rhubarb custard filling, and a vibrant topping of fresh strawberries and roasted rhubarb. Perfect for spring and summer gatherings, this tart balances tart and sweet flavors with a rich, smooth texture. It’s a showstopper for brunches, dinner parties, or special occasions, and it’s easy to make ahead. Ready to create this elegant treat? Let’s bake!
Overview: Why This Strawberry Rhubarb Tart Is Special
This Strawberry Rhubarb Tart combines a crisp, buttery shortbread crust with a velvety custard filling made from strawberry-rhubarb compote, lemon juice, and egg yolks. The topping of fresh strawberries, roasted rhubarb, and optional whipped cream or mint adds freshness and visual appeal. It’s vegetarian, can be made gluten-free with substitutions, and chills beautifully for clean slices. The make-ahead option and fridge storage make it ideal for entertaining, while the customizable toppings let you get creative. With a balance of tart, sweet, and creamy, it’s a dessert everyone will love.
- Time Requirement: 20 minutes prep, 12-15 minutes crust baking, 10-15 minutes filling cooking, 4 hours chilling, ~4.5-5 hours total (mostly inactive).
- Difficulty Level: Moderate. Suitable for home bakers with basic skills; requires careful stovetop stirring for custard.
- Why It’s Special: This tart is elegant, make-ahead friendly, and balances tart rhubarb with sweet strawberries in a creamy filling. It’s versatile, visually stunning, and perfect for gatherings.
Whether you’re hosting or treating yourself, this Strawberry Rhubarb Tart is a delightful way to showcase seasonal flavors.
Essential Ingredients
This Strawberry Rhubarb Tart uses simple ingredients for a sophisticated dessert. Here’s what you need and why each one matters:
Shortbread Crust
- Butter (1 cup, softened, 226 grams): Creates a rich, crumbly crust; softened butter blends easily.
- All-Purpose Flour (2 cups, 240 grams): Forms the crust’s structure; ensures a tender texture.
- Powdered Sugar (½ cup, 60 grams): Adds subtle sweetness and a fine texture for a delicate crust.
- Salt (⅛ teaspoon): Enhances flavors and balances sweetness.
Filling
- Lemon Juice (¼ cup, ~1-2 lemons): Adds brightness and helps thicken the custard with cornstarch.
- Cornstarch (3 tablespoons, 24 grams): Thickens the filling to a creamy consistency.
- Strawberry Rhubarb Compote (1 cup): Provides tart-sweet fruit flavor; use the recipe below or a similar fruit compote.
- Granulated Sugar (⅔ cup, 133 grams): Sweetens the filling, balancing tart rhubarb and lemon.
- Egg Yolks (5 large): Create a rich, custard-like texture; yolks add creaminess without eggy flavor.
- Butter (¼ cup, softened, 56 grams): Adds richness and smooths the filling; incorporate gradually.
- Vanilla Extract (1 teaspoon): Enhances flavor with warm, floral notes.
Topping
- Fresh Strawberries: Add fresh, sweet flavor and vibrant color; halve for easy arrangement.
- Roasted Rhubarb: Brings tart, softened texture and visual appeal; roast with sugar for caramelization.
- Mint Leaves (optional): Provide a fresh, green garnish for contrast.
- Whipped Cream (optional): Adds creamy richness; pipe or dollop for elegance.
Strawberry Rhubarb Compote (for 1 cup)
- Rhubarb (1 cup, 120 grams, diced): Tart base for the compote; ~1-2 stalks.
- Strawberries (1 cup, 140 grams, diced): Sweetens and adds fruitiness; ~6-8 medium berries.
- Granulated Sugar (¼ cup, 50 grams): Balances tartness and thickens compote.
- Lemon Juice (1 tablespoon): Brightens flavors and aids preservation.
- Water (2 tablespoons): Helps cook fruit into a jammy consistency.
Substitutions and Variations
- Butter: Use vegan butter for dairy-free; ensure it’s softened for crust and filling. Coconut oil (solid) works for crust but alters flavor.
- Flour: Swap with a 1:1 gluten-free flour blend (240 grams) for gluten-free; add ½ teaspoon xanthan gum if not in blend for structure.
- Powdered Sugar: Replace with granulated sugar (blend to powder if possible); crust may be slightly grainier.
- Cornstarch: Use arrowroot powder or tapioca starch (3 tablespoons) for thickening; tapioca may be slightly gummier.
- Compote: Use raspberry-rhubarb compote (as in Gluten-Free Raspberry Rhubarb Crumble Bars recipe) or store-bought fruit jam (thinned with 1 tablespoon water); adjust sugar in filling if jam is sweet.
- Granulated Sugar: Swap with cane sugar or coconut sugar (same weight); coconut sugar darkens flavor.
- Egg Yolks: No direct substitute for custard texture; for vegan, try a commercial egg yolk replacer, but results may vary.
- Vanilla Extract: Omit or use ½ teaspoon almond extract or seeds from ½ vanilla bean for richer flavor.
- Toppings: Use fresh raspberries, blueberries, or sliced peaches instead of strawberries; swap roasted rhubarb for fresh or poached rhubarb. Drizzle with melted chocolate or dust with powdered sugar instead of whipped cream.
- Add-Ins: Mix ½ teaspoon lemon zest into filling for extra citrus; sprinkle 2 tablespoons chopped pistachios over toppings for crunch.
Pro Tip: Weigh ingredients (e.g., 240 grams flour, 133 grams sugar) for precision, especially for the crust. Use fresh, firm strawberries and rhubarb for compote and toppings; soften butter to room temperature for easy mixing. If using store-bought compote, ensure it’s thick to avoid a runny filling.
Essential Equipment
- 9-Inch Round Tart Pan (with removable bottom): Ensures even baking and easy removal; fluted edges add elegance.
- Medium Mixing Bowl: For preparing crust mixture.
- Medium Saucepan: For cooking the filling; non-stick or stainless steel prevents sticking.
- Small Bowl: For mixing lemon juice and cornstarch.
- Whisk or Spoon: For stirring filling to prevent lumps.
- Spatula: For pressing crust and smoothing filling.
- Cooling Rack: For cooling crust to maintain crispness.
- Refrigerator: For chilling tart to set filling.
- Piping Bag (optional): For decorative whipped cream application.
- Knife or Slicer: For cutting strawberries and rhubarb.
Pro Tip: Lightly grease the tart pan before pressing in the crust to ensure easy release; use a flat-bottomed glass to press crust evenly. A whisk ensures a smooth custard filling; have a heatproof spatula ready for scraping the saucepan.
Step-by-Step Instructions
Making Strawberry Rhubarb Tart is straightforward with careful attention to the custard filling. Follow these steps for a perfect tart:
Prepare the Strawberry Rhubarb Compote (if making from scratch)
- Cook the Compote:
- In a small saucepan, combine 1 cup (120 grams) diced rhubarb, 1 cup (140 grams) diced strawberries, ¼ cup (50 grams) granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water.
- Bring to a boil over medium heat, stirring occasionally, then simmer for 8-10 minutes until fruit breaks down and mixture thickens to a jam-like consistency.
- Cool completely before using (makes ~1 cup). Store in an airtight container in the fridge for up to 1 week.
- Tip: Stir frequently to prevent sticking; compote should coat a spoon when done. Cool in an ice bath for faster results.
Make the Shortbread Crust
- Preheat and Mix:
- Preheat oven to 350°F (177°C).
- In a medium bowl, mix 1 cup (226 grams) softened butter, 2 cups (240 grams) all-purpose flour, ½ cup (60 grams) powdered sugar, and ⅛ teaspoon salt until a cohesive dough forms.
- Tip: Use a fork or hand mixer to blend; dough should be soft but not sticky. If too crumbly, add 1 teaspoon water.
- Form and Bake:
- Press dough evenly into the bottom and up the sides of a 9-inch round tart pan with a removable bottom, about ¼-inch thick.
- Bake for 12-15 minutes, until golden brown.
- Cool on a rack for 20-30 minutes before adding filling.
- Tip: Press firmly with fingers or a spoon for an even crust; prick with a fork if it puffs during baking. Cool completely to prevent a soggy base.
Make the Filling
- Prepare Cornstarch Slurry:
- In a small bowl, whisk ¼ cup lemon juice and 3 tablespoons (24 grams) cornstarch until smooth and lump-free.
- Tip: Ensure no clumps remain; a smooth slurry prevents grainy filling.
- Cook the Filling:
- In a medium saucepan, combine the cornstarch slurry, 1 cup strawberry rhubarb compote, ⅔ cup (133 grams) granulated sugar, and 5 egg yolks.
- Cook over medium heat, stirring constantly with a whisk, until thickened (5-8 minutes). The mixture should coat the back of a spoon and hold a line when drawn through.
- Tip: Stir continuously to prevent curdling; lower heat if mixture thickens too quickly. Don’t let it boil vigorously.
- Finish the Filling:
- Remove from heat and stir in ¼ cup (56 grams) softened butter, 1 tablespoon at a time, until fully incorporated and smooth.
- Stir in 1 teaspoon vanilla extract.
- Tip: Add butter gradually for a glossy finish; strain through a fine mesh sieve if any lumps form for extra smoothness.
Assemble and Chill
- Fill the Tart:
- Pour the warm filling into the cooled tart shell, spreading evenly with a spatula.
- Cover with plastic wrap (touching the surface to prevent a skin) and chill in the refrigerator for at least 4 hours, or overnight, until set.
- Tip: Ensure crust is cool to avoid melting; smooth filling for a flat surface for toppings.
- Prepare Toppings:
- Fresh Strawberries: Wash, hull, and halve ~½ pound strawberries for decoration.
- Roasted Rhubarb: Toss ½ cup (60 grams) rhubarb pieces (1-inch) with 1 tablespoon sugar; roast at 350°F for 10-12 minutes until soft but intact. Cool completely.
- Whipped Cream: Whip ½ cup heavy cream with 1 tablespoon powdered sugar until soft peaks form (optional).
- Mint Leaves: Rinse and pat dry for garnish (optional).
- Tip: Roast rhubarb ahead and store in the fridge for up to 3 days; arrange toppings just before serving to maintain freshness.
Decorate and Serve
- Top the Tart:
- Remove tart from the pan by pushing up the removable bottom; place on a serving plate.
- Arrange halved strawberries and roasted rhubarb pieces decoratively over the set filling.
- Add mint leaves and dollops or piped swirls of whipped cream, if using. Optionally, drizzle with melted chocolate or dust with powdered sugar.
- Tip: Create a pattern (e.g., concentric circles, rows) with fruit for a polished look; use a piping bag for precise whipped cream.
- Serve:
- Slice into 8-10 wedges with a sharp knife, wiping between cuts for clean slices.
- Serve chilled for best texture and flavor (makes ~8-10 servings).
- Tip: Serve on chilled plates to keep tart firm; pair with extra whipped cream or a scoop of vanilla ice cream.
Cooking Tips:
- Prevent Curdling: Stir filling constantly over medium (not high) heat; remove from heat as soon as it thickens to avoid scrambling eggs.
- Crisp Crust: Cool crust completely before adding filling to maintain texture; bake until golden for optimal flavor.
- Clean Slices: Chill tart thoroughly and use a hot, dry knife (dipped in hot water, wiped dry) for neat cuts.
Assembly: Serving Your Strawberry Rhubarb Tart
Serving Strawberry Rhubarb Tart is all about highlighting its creamy filling and vibrant toppings:
- Serve Chilled:
- Serve 1 wedge (1/8 or 1/10 of the tart) per person as a dessert, perfect with coffee, tea, or sparkling wine.
- Tip: Chilled tart holds its shape best; let sit 5-10 minutes at room temperature for softer custard flavor.
- Presentation Tips:
- Display on a cake stand or platter to showcase the fruit pattern and fluted crust.
- Garnish with extra mint or a dusting of powdered sugar for a bakery-style look.
- Serve slices with a small dollop of whipped cream or a drizzle of chocolate for elegance.
- Serving Ideas:
- Brunch: Pair with quiche, fruit salad, or mimosas for a springtime spread.
- Dinner Party: Serve as a light dessert after a rich meal, alongside sorbet or fresh berries.
- Picnic: Transport in the tart pan, covered, and slice on-site; pair with lemonade or iced tea.
- Celebrations: Offer at birthdays, showers, or holidays with a variety of tarts or pies.
- Portioning:
- Makes 8-10 servings from a 9-inch tart.
- Cut smaller wedges (12-16) for buffet-style or paired with other desserts.
Pro Tip: Serve with a scoop of Raspberry Rhubarb Sorbet (from the previous recipe) for a double-dose of strawberry-rhubarb flavor in a refreshing dessert duo.
Storage and Make-Ahead Tips
This Strawberry Rhubarb Tart stores well and is perfect for prepping ahead:
- Storage:
- Fridge: Store in an airtight container or covered in the tart pan in the refrigerator for up to 3-4 days. Add toppings just before serving to maintain freshness.
- Freezer: Freeze the baked, un-topped tart (wrapped tightly in plastic wrap and foil) for up to 1 month. Thaw in the fridge overnight, then add toppings. Crust may soften slightly.
- Tip: Check for off odors or soggy crust; consume within 4 days for best quality. Store whipped cream separately and pipe fresh.
- Reheating:
- No reheating needed; serve chilled or at room temperature.
- If crust softens, re-crisp in a 325°F oven for 5-7 minutes before chilling again (without filling).
- Tip: Refresh with fresh toppings after thawing or storing for a vibrant look.
- Make-Ahead:
- Crust: Bake crust up to 2 days ahead; cool, wrap tightly, and store at room temperature.
- Compote: Prepare compote up to 1 week ahead; refrigerate in an airtight container.
- Filling: Make filling up to 1 day ahead; refrigerate in a covered bowl, then re-whisk and pour into crust before chilling.
- Tart: Assemble and chill tart up to 24 hours ahead; add toppings before serving.
- Roasted Rhubarb: Roast up to 3 days ahead; store in the fridge in an airtight container.
- Tip: Label containers with dates; chill all components to streamline assembly.
Pro Tip: Prepare components (crust, compote, filling) over a few days for stress-free assembly; keep tart covered in the fridge to prevent absorbing odors.
Recipe Variations
Make Strawberry Rhubarb Tart your own with these creative twists:
- Raspberry Rhubarb Tart: Swap strawberry-rhubarb compote for raspberry-rhubarb compote (use Gluten-Free Raspberry Rhubarb Crumble Bars recipe); top with fresh raspberries.
- Lemon Rhubarb Tart: Increase lemon juice to ⅓ cup and add 1 teaspoon lemon zest to filling; omit compote and use ¾ pound roasted rhubarb in filling, pureed.
- Chocolate Strawberry Rhubarb Tart: Drizzle melted dark chocolate (2 ounces) over toppings or spread a thin layer over cooled crust before adding filling.
- Spiced Rhubarb Tart: Add ¼ teaspoon cinnamon or cardamom to the filling for warmth; top with candied ginger slivers.
- Gluten-Free Tart: Use a 1:1 gluten-free flour blend (240 grams) for crust; ensure compote and toppings are gluten-free.
- Vegan Tart: Use vegan butter, replace egg yolks with ⅓ cup silken tofu (blended) and 1 tablespoon cornstarch, and use maple syrup (⅔ cup) instead of sugar in filling; top with coconut whipped cream.
Healthier Twist:
- Reduce sugar to ⅓ cup (filling) and ¼ cup (crust) for a tarter, lower-sugar tart; add 1 teaspoon stevia if needed.
- Use whole wheat flour (240 grams) for crust for added fiber; add 1 tablespoon water if dough is dry.
- Replace half the butter (½ cup crust, 2 tablespoons filling) with coconut oil for lower saturated fat; chill dough for easier pressing.
- Top with fresh fruit and plain Greek yogurt instead of whipped cream for a protein-rich, lighter option.
Conclusion
Strawberry Rhubarb Tart is an elegant, make-ahead dessert that showcases the tart-sweet harmony of strawberries and rhubarb in a creamy custard and buttery shortbread crust. Perfect for brunches, dinner parties, or casual treats, it’s versatile, visually stunning, and easy to customize with fresh or roasted toppings. Its chilling time ensures clean slices and rich flavors, making it a go-to for entertaining. Grab your strawberries and rhubarb and let’s bake a tart that’s as delicious as it is beautiful! What’s your favorite way to enjoy a fruit tart?
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strawberry rhubarb tart
Description
Craving a dessert that’s as beautiful as it is delicious? This Strawberry Rhubarb Tart features a buttery shortbread crust, a creamy lemon-infused strawberry-rhubarb custard filling, and a vibrant topping of fresh strawberries and roasted rhubarb
Ingredients
This Strawberry Rhubarb Tart uses simple ingredients for a sophisticated dessert. Here’s what you need and why each one matters:
Shortbread Crust
- Butter (1 cup, softened, 226 grams): Creates a rich, crumbly crust; softened butter blends easily.
- All-Purpose Flour (2 cups, 240 grams): Forms the crust’s structure; ensures a tender texture.
- Powdered Sugar (½ cup, 60 grams): Adds subtle sweetness and a fine texture for a delicate crust.
- Salt (⅛ teaspoon): Enhances flavors and balances sweetness.
Filling
- Lemon Juice (¼ cup, ~1-2 lemons): Adds brightness and helps thicken the custard with cornstarch.
- Cornstarch (3 tablespoons, 24 grams): Thickens the filling to a creamy consistency.
- Strawberry Rhubarb Compote (1 cup): Provides tart-sweet fruit flavor; use the recipe below or a similar fruit compote.
- Granulated Sugar (⅔ cup, 133 grams): Sweetens the filling, balancing tart rhubarb and lemon.
- Egg Yolks (5 large): Create a rich, custard-like texture; yolks add creaminess without eggy flavor.
- Butter (¼ cup, softened, 56 grams): Adds richness and smooths the filling; incorporate gradually.
- Vanilla Extract (1 teaspoon): Enhances flavor with warm, floral notes.
Topping
- Fresh Strawberries: Add fresh, sweet flavor and vibrant color; halve for easy arrangement.
- Roasted Rhubarb: Brings tart, softened texture and visual appeal; roast with sugar for caramelization.
- Mint Leaves (optional): Provide a fresh, green garnish for contrast.
- Whipped Cream (optional): Adds creamy richness; pipe or dollop for elegance.
Strawberry Rhubarb Compote (for 1 cup)
- Rhubarb (1 cup, 120 grams, diced): Tart base for the compote; ~1-2 stalks.
- Strawberries (1 cup, 140 grams, diced): Sweetens and adds fruitiness; ~6-8 medium berries.
- Granulated Sugar (¼ cup, 50 grams): Balances tartness and thickens compote.
- Lemon Juice (1 tablespoon): Brightens flavors and aids preservation.
- Water (2 tablespoons): Helps cook fruit into a jammy consistency.
Substitutions and Variations
- Butter: Use vegan butter for dairy-free; ensure it’s softened for crust and filling. Coconut oil (solid) works for crust but alters flavor.
- Flour: Swap with a 1:1 gluten-free flour blend (240 grams) for gluten-free; add ½ teaspoon xanthan gum if not in blend for structure.
- Powdered Sugar: Replace with granulated sugar (blend to powder if possible); crust may be slightly grainier.
- Cornstarch: Use arrowroot powder or tapioca starch (3 tablespoons) for thickening; tapioca may be slightly gummier.
- Compote: Use raspberry-rhubarb compote (as in Gluten-Free Raspberry Rhubarb Crumble Bars recipe) or store-bought fruit jam (thinned with 1 tablespoon water); adjust sugar in filling if jam is sweet.
- Granulated Sugar: Swap with cane sugar or coconut sugar (same weight); coconut sugar darkens flavor.
- Egg Yolks: No direct substitute for custard texture; for vegan, try a commercial egg yolk replacer, but results may vary.
- Vanilla Extract: Omit or use ½ teaspoon almond extract or seeds from ½ vanilla bean for richer flavor.
- Toppings: Use fresh raspberries, blueberries, or sliced peaches instead of strawberries; swap roasted rhubarb for fresh or poached rhubarb. Drizzle with melted chocolate or dust with powdered sugar instead of whipped cream.
- Add-Ins: Mix ½ teaspoon lemon zest into filling for extra citrus; sprinkle 2 tablespoons chopped pistachios over toppings for crunch.
Pro Tip: Weigh ingredients (e.g., 240 grams flour, 133 grams sugar) for precision, especially for the crust. Use fresh, firm strawberries and rhubarb for compote and toppings; soften butter to room temperature for easy mixing. If using store-bought compote, ensure it’s thick to avoid a runny filling.
Instructions
Prepare the Strawberry Rhubarb Compote (if making from scratch)
- Cook the Compote:
- In a small saucepan, combine 1 cup (120 grams) diced rhubarb, 1 cup (140 grams) diced strawberries, ¼ cup (50 grams) granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water.
- Bring to a boil over medium heat, stirring occasionally, then simmer for 8-10 minutes until fruit breaks down and mixture thickens to a jam-like consistency.
- Cool completely before using (makes ~1 cup). Store in an airtight container in the fridge for up to 1 week.
- Tip: Stir frequently to prevent sticking; compote should coat a spoon when done. Cool in an ice bath for faster results.
Make the Shortbread Crust
- Preheat and Mix:
- Preheat oven to 350°F (177°C).
- In a medium bowl, mix 1 cup (226 grams) softened butter, 2 cups (240 grams) all-purpose flour, ½ cup (60 grams) powdered sugar, and ⅛ teaspoon salt until a cohesive dough forms.
- Tip: Use a fork or hand mixer to blend; dough should be soft but not sticky. If too crumbly, add 1 teaspoon water.
- Form and Bake:
- Press dough evenly into the bottom and up the sides of a 9-inch round tart pan with a removable bottom, about ¼-inch thick.
- Bake for 12-15 minutes, until golden brown.
- Cool on a rack for 20-30 minutes before adding filling.
- Tip: Press firmly with fingers or a spoon for an even crust; prick with a fork if it puffs during baking. Cool completely to prevent a soggy base.
Make the Filling
- Prepare Cornstarch Slurry:
- In a small bowl, whisk ¼ cup lemon juice and 3 tablespoons (24 grams) cornstarch until smooth and lump-free.
- Tip: Ensure no clumps remain; a smooth slurry prevents grainy filling.
- Cook the Filling:
- In a medium saucepan, combine the cornstarch slurry, 1 cup strawberry rhubarb compote, ⅔ cup (133 grams) granulated sugar, and 5 egg yolks.
- Cook over medium heat, stirring constantly with a whisk, until thickened (5-8 minutes). The mixture should coat the back of a spoon and hold a line when drawn through.
- Tip: Stir continuously to prevent curdling; lower heat if mixture thickens too quickly. Don’t let it boil vigorously.
- Finish the Filling:
- Remove from heat and stir in ¼ cup (56 grams) softened butter, 1 tablespoon at a time, until fully incorporated and smooth.
- Stir in 1 teaspoon vanilla extract.
- Tip: Add butter gradually for a glossy finish; strain through a fine mesh sieve if any lumps form for extra smoothness.
Assemble and Chill
- Fill the Tart:
- Pour the warm filling into the cooled tart shell, spreading evenly with a spatula.
- Cover with plastic wrap (touching the surface to prevent a skin) and chill in the refrigerator for at least 4 hours, or overnight, until set.
- Tip: Ensure crust is cool to avoid melting; smooth filling for a flat surface for toppings.
- Prepare Toppings:
- Fresh Strawberries: Wash, hull, and halve ~½ pound strawberries for decoration.
- Roasted Rhubarb: Toss ½ cup (60 grams) rhubarb pieces (1-inch) with 1 tablespoon sugar; roast at 350°F for 10-12 minutes until soft but intact. Cool completely.
- Whipped Cream: Whip ½ cup heavy cream with 1 tablespoon powdered sugar until soft peaks form (optional).
- Mint Leaves: Rinse and pat dry for garnish (optional).
- Tip: Roast rhubarb ahead and store in the fridge for up to 3 days; arrange toppings just before serving to maintain freshness.
Decorate and Serve
- Top the Tart:
- Remove tart from the pan by pushing up the removable bottom; place on a serving plate.
- Arrange halved strawberries and roasted rhubarb pieces decoratively over the set filling.
- Add mint leaves and dollops or piped swirls of whipped cream, if using. Optionally, drizzle with melted chocolate or dust with powdered sugar.
- Tip: Create a pattern (e.g., concentric circles, rows) with fruit for a polished look; use a piping bag for precise whipped cream.
- Serve:
- Slice into 8-10 wedges with a sharp knife, wiping between cuts for clean slices.
- Serve chilled for best texture and flavor (makes ~8-10 servings).
- Tip: Serve on chilled plates to keep tart firm; pair with extra whipped cream or a scoop of vanilla ice cream.
Cooking Tips:
- Prevent Curdling: Stir filling constantly over medium (not high) heat; remove from heat as soon as it thickens to avoid scrambling eggs.
- Crisp Crust: Cool crust completely before adding filling to maintain texture; bake until golden for optimal flavor.
- Clean Slices: Chill tart thoroughly and use a hot, dry knife (dipped in hot water, wiped dry) for neat cuts.
FAQs
Q: Can I use store-bought compote or jam?
A: Yes, use 1 cup thick strawberry-rhubarb jam or compote; thin with 1 tablespoon water if too dense. Reduce filling sugar to ½ cup if compote is very sweet.
Q: Can I use frozen strawberries or rhubarb for compote?
A: Yes, thaw, drain, and pat dry frozen fruit (120 grams rhubarb, 140 grams strawberries). Increase compote cooking time by 2-3 minutes to reduce excess liquid.
Q: Why did my filling curdle?
A: Overheating or insufficient stirring can cause curdling. Cook over medium heat, stir constantly, and remove from heat as soon as thickened. Strain if lumps form.
Q: Is this recipe gluten-free or vegan?
A: Not as written, but see variations for gluten-free (use 1:1 gluten-free flour) or vegan (use vegan butter, tofu, maple syrup) options. Ensure all ingredients meet dietary needs.
Q: Can I make this in a different pan?
A: Yes, use a 10-inch tart pan (increase crust ingredients by 25%; bake 15-18 minutes) or an 8×8-inch square pan (same quantities, cut into bars). Adjust filling thickness accordingly.
Q: Why is my crust soggy?
A: Hot filling, underbaked crust, or excess compote liquid can cause sogginess. Cool crust completely, bake until golden, and ensure compote is thick.
Q: Can I skip chilling the tart?
A: Chilling (4 hours) is essential for setting the custard and clean slicing. If short on time, chill for at least 2 hours, but texture may be softer.
Q: How do I roast rhubarb for topping?
A: Toss ½ cup (60 grams) 1-inch rhubarb pieces with 1 tablespoon sugar; spread on a parchment-lined baking sheet. Roast at 350°F for 10-12 minutes until soft but intact; cool before using.