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.