Rhubarb Tart Shortbread Crust (Print Version)
# Ingredients:
→ Rhubarb Filling
01 -
30 ml water
02 -
470 g fresh rhubarb, chopped up
03 -
50 g plain sugar
→ Shortbread Crust
04 -
60 g pecans, finely ground
05 -
40 g powdered sugar
06 -
1.25 g salt
07 -
115 g unsalted butter, cold and diced
08 -
125 g plain flour
→ Rhubarb Curd
09 -
15 ml lemon juice, squeezed fresh
10 -
6 g lemon zest, finely shredded
11 -
100 g white sugar
12 -
4 drops red food dye (optional)
13 -
6 large yolks
14 -
70 g unsalted butter, diced
→ Finishing
15 -
Powdered sugar to dust on top
# Instructions:
01 -
Stick the tart in the fridge for at least an hour so the curd can firm up nice and proper. Right before you eat, dust the top with a bunch of powdered sugar.
02 -
Spread the warm rhubarb curd into your baked shortbread crust. Pop it in the oven at 175°C for 12 to 15 minutes. Take it out once the middle is just a tiny bit jiggly. Let the whole thing cool down on a cooling rack.
03 -
Grab your small saucepan and whisk together the egg yolks, white sugar, lemon juice, lemon zest, and the smooth rhubarb purée you made earlier. Keep it on medium heat while you whisk away till it gets thick and starts bubbling. Throw in the butter and stir until it's totally melted in. Add a few drops of red food coloring if you want it pink.
04 -
Fire up your oven to 175°C. Toss flour, ground pecans, cold butter cubes, powdered sugar, and salt into a food processor. Blitz it all up so it looks like crumbly sand. Press the dough into the bottom and up the sides of a 23-cm tart tin (no need for greasing). Bake until it looks pale gold, 18–20 minutes. Let it cool down a bit.
05 -
Dump chopped rhubarb, sugar, and water into a big saucepan. Let it boil on a medium-high burner. Knock the heat down, give it a stir now and then, and simmer till it's thick and the rhubarb's falling apart. Let it cool, then blend it up super smooth in your food processor. Leave it aside for now.
# Notes:
01 -
Work with cold butter for a soft, crumbly crust every time.
02 -
Running your rhubarb and dough through a food processor makes them extra smooth and keeps the base even.