Rhubarb Tart Shortbread Crust (Print Version)
# Ingredients:
→ Rhubarb Filling
01 -
30 ml water
02 -
50 g granulated sugar
03 -
470 g fresh rhubarb, chopped up
→ Shortbread Crust
04 -
1.25 g salt
05 -
40 g powdered sugar
06 -
115 g unsalted butter, keep it cold and cubed
07 -
60 g pecans, ground
08 -
125 g plain flour
→ Rhubarb Curd
09 -
4 drops of red food gel (up to you)
10 -
70 g unsalted butter, in cubes
11 -
6 g lemon zest (finely grated)
12 -
15 ml fresh lemon juice
13 -
100 g granulated sugar
14 -
6 big egg yolks
→ Finishing
15 -
Powdered sugar to scatter on top
# Instructions:
01 -
Pop the tart in the fridge for at least an hour so the curd gets nice and firm. Right before you slice it up, cover generously with powdered sugar.
02 -
Once your crust is ready, tip the warm rhubarb curd in and smooth it out. Bake at 175°C for around 12 to 15 minutes—look for the center to jiggle just slightly. Take it out and let it fully cool on a rack.
03 -
Grab your small sturdy pan—whisk up egg yolks, sugar, lemon juice, lemon zest, and the rhubarb blend until it looks silky. Set it over medium heat, keep whisking non-stop, and let it thicken and bubble a bit. Drop in the butter, whisk until it’s gone, and if you want extra pink, add the food coloring last.
04 -
Crank the oven to 175°C. Dump flour, ground pecans, ice-cold butter, powdered sugar, and salt into your food processor and pulse just till you get lumpy, crumbly bits. Push this into the bottom and up the sides of a 23 cm tart pan. Forget the grease. Bake for 18 to 20 minutes till barely golden then take it out to cool off a bit.
05 -
In a big pot, throw in rhubarb, sugar, and water. Boil over medium-high, then drop the heat and let it bubble gently, stirring every now and then, till it thickens and the rhubarb falls apart. Take off the heat, let it cool down, blitz it smooth in the food processor, and put it aside.
# Notes:
01 -
Use butter straight from the fridge when making the crust, that way it comes out tender and delicate.
02 -
That food processor? It’s your friend for a silky smooth rhubarb mix and fuss-free crust.