Rhubarb and Strawberry Tarts

by katerina on June 27, 2013

The keen sourness of rhubarb makes it perfect for making curd as you can easily control the sweetness, even when adding strawberries.

Rhubarb and Strawberry Tarts

This recipes ressembles and was inspired by a lemon tart but it is quite a bit more rustic. If you want a more refined look and texture, blend the rhubarb thoroughly after you have stewed it and then pass it through a fine sieve.

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Rhubarb and Strawberry Tarts

(4 tarts)

6 cups thinly sliced rhubarb
2/3 cup water
1/3 cup sugar
1 lemon, zested and juiced
4 tablespoons cornstarch
3 eggs
2 cups sliced fresh strawberries
4 mini pie crusts (4")

1. Combine the rhubarb, water and sugar in a medium sized pot. Bring to a simmer and cook until rhubarb is soft, about 10-15 minutes.

2. Remove from the heat and allow to cool. If you want a more refined tart, blend until very fine and then pass this through a fine mesh strainer. In a small bowl combine the cornstarch with just enough of the rhubarb mixture to moisten it and now whisk it to remove any lumps. Whisk in to the remaining rhubarb mixture along with the eggs, lemon juice and zest.

3. Bring back to a simmer ad simmer until thickened, stirring constantly. Stir in half of the strawberries. Remove from heat and allow to cool. Refrigerate until you are ready to eat.

4. Spoon the rhubarb into the tart shells, top with the remaining fresh strawberries.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time:30 minutes
Calories(approximate per serving): 350

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