rhubarb curd shortbread tart with fresh strawberries

On the list of produce that my boyfriend “doesn’t believe in”, rhubarb is pretty high up there, along with Meyer lemons, ramps, fiddlehead ferns, persimmons, and pretty much anything that us food bloggers go crazy for but that the population at large can barely even conceive of.

I mean, sure, everyone has heard of strawberry rhubarb pie but if asked to choose a stalk out of a lineup or identify it’s flavor in any other context, it would be a pretty scant group of folks who could do it with repeatedly accurate and consistent results. Beginner’s luck notwithstanding.

So you can imagine his confusion and disbelief when I told him I was making a rhubarb curd tart to bring to his family’s Easter celebration last weekend.

I think, actually, he laughed and said, “No you’re not.”

Followed up by a “But really, what are you making?”

No, but really I’m making a rhubarb curd tart.

Eye roll. “Okay, whatever, just surprise me I guess.”

He believed in it a lot more after I hit him over the head with a stalk of it. I’ll tell you that much.

Anyways, even though I’m not quite sure his family knew what they were eating, this tart got rave reviews by everyone who tasted it, with one of The.Boy’s uncles even going so far as to tell me that it was best dessert he’d ever eaten. High praise.

And really, it was quite good. The rhubarb curd is just the perfect amount of sweet-sour and while the strawberry-rhubarb flavor combination is there, it’s the rhubarb that really shines, which rarely happens in other dessert applications of this vegetable.

Not to mention that it’s a head turner. I mean, seriously, how pretty are those layers of strawberries? They’d make me look twice.

And – bonus – I think the.boy now finally believes in it. One veggie down, only….lots….to go.

One year ago…Chocolate Raspberry Tart, Pan-Fried Asparagus with Ramps, Lemon and Fried Eggs
Two years ago…Salmon Baked in a Foil Parcel with Green Beans and Pesto
Three years ago…Mac and Cheese with Roasted Pork, Goat Cheese, Rosemary and Fiddlehead Ferns
Four years ago..Roasted Haddock with Green Beans and Asian Cilantro Sauce

Rhubarb Curd Shortbread Tart with Fresh Strawberries
Makes 1 (9-inch) tart, adapted from Cook This Now

Ingredients
For the shortbread tart crust:

1 1/2 cups all-purpose flour
1/4 cup confectioners’ sugar
1/2 tsp kosher salt
1/4 tsp ground cardamom
12 tbsp unsalted butter, chilled and cut into cubes

For the rhubarb curd:

10 oz rhubarb, trimmed and cut into 1-inch pieces
1/2 cup plus 1 tbsp sugar
4 egg yolks
2 eggs
1/4 tsp kosher salt
6 tbsp unsalted butter, chopped into pieces
about 2 cups strawberries, thinly sliced

Instructions

For the crust, combine the flour, confectioner’s sugar, salt, and cardamom in the bowl of a food processor and pulse to combine. Add the butter cubes and process just until a crumbly dough forms.
Scrape the dough into a 9-inch tart pan and, using your fingers, press the dough into the bottom and sides of the pan. Refrigerate for 30 minutes.
Preheat the oven to 325. Line the tart dough with foil and fill with pie weights or baking beans. Bake for 35-40 minutes, or until crust is light golden brown.
While the crust is baking, make the curd. Puree the rhubarb in a food processor until totally smooth, about 2-3 minutes, adding a bit of water if necessary, but really as little as possible. Pour into a strainer lined with a coffee liner and strain the rhubarb juice into a bowl. You could also use a cheesecloth to do this. You should get about 2/3 cup liquid.
Set a metal bowl on top of a heavy-bottomed pan that is filled with 2 inches of simmering water. In the bowl, combine the rhubarb juice, sugar, egg yolks, eggs, and salt. Stir constantly with a whisk until the mixture is thick enough to coat the back of a wooden spoon, about 18-20 minutes. Remove from the heat and whisk in the butter until it is dissolved.
When the crust is ready, remove the foil and beans/weights. Lower the oven to 300. Pour the curd into the tart shell and smooth. Bake for 10-15 minutes or until the curd is just set. Transfer to a wire rack to cool for at least an hour or in the fridge overnight.
Just before serving, top with the strawberries.

source:https://joanne-eatswellwithothers.com/2013/05/recipe-rhubarb-curd-shortbread-tart-with-fresh-strawberries.html

Comments

easiest coconut cauliflower adobo.

easiest coconut cauliflower adobo. Sharing my vegan twist on a traditional Filipino dish with this Filipino Coconut Cauliflower Adobo. I’ve swapped the chicken for nutrient-packed cauliflower and slow-braised it in soy sauce, vinegar, and bay leaves. Coconut milk adds a touch of creaminess to this sweet and tangy adobo sauce making it especially delicious. This is best served over steamed rice with fresh avocado and a side of beans. The perfect healthy, 30-minute dinner, any night of the week. It’s officially the deep, deep, deep winter around here. We had a cold, but beautiful, snow-filled weekend. At this point, I’m not yet sick of the snow and still very much embracing the cozy weather. Hoping you all are too, because it’s only mid-January and we still have a ways to go before spring! As I mentioned Sunday, I decided to cancel a quick NYC trip to be able to spend some time with my mom for her birthday on Saturday. It was good I did because all the snow would have caused so

spicy turkey taco salad with baja dressing.

spicy turkey taco salad with baja dressing. Making Thursday night tacos a thing, with this Spicy Turkey Taco Salad with Baja Dressing. Chipotle chili seasoned turkey taco meat, mixed with fresh greens, black beans, avocado, mango, and a little cheddar cheese too. Topped with tortilla chips for crunch, and finished with a creamy Baja style dressing that’s spicy and cooling. SO GOOD. If you’re looking for a non-boring salad, this is it! Raise your hand if you ate tacos at least once or twice a week growing up? My brothers and I were served ground beef tacos all the time as kids. Tacos were an easy, quick dinner that my dad could make in under 30 minutes. They were a dinner that every single one of his kids would eat. So all 7 of us… OK. So back then Asher was non-existent (which is soooo weird to think about life without Asher!), and Red was just a baby. So I guess it was more like 5 of his kids. Still, we all ate them, and we all loved them. Mom and I preferred hard shells wit

homemade vegan twix bars.

homemade vegan twix bars. Sharing a healthier take on the classic Twix bar with my Homemade Vegan Twix Bars. Layered with dark chocolate, toasted coconut “shortbread”, maple syrup-based “caramel”, additional dark chocolate, and finished with flaky sea salt. Every last bite is sweet, nutty, hinted with caramel-like flavors, extra chocolatey, and so DELICIOUS. Absolutely nothing not to love about these homemade candy bars. Bonus? These Twix bars are easy to make, have no processed sugars, and are even gluten-free! If there’s one thing I know for sure, it’s that even when trying to eat healthy…ish, chocolate should always be included. After all, chocolate is actually one of the most antioxidant-rich foods there is. It’s true, and I know this because my mom has read up on cacao and the benefits of enjoying it…daily. Which is why she has a steaming mug of hot cacao every single morning upon waking…and every single night before bed!.

jingle bell cranberry paloma.

jingle bell cranberry paloma. Welcoming the holiday season with this festive Jingle Bell Cranberry Paloma. Silver tequila mixed with leftover cranberry sauce, lime juice, a squeeze of grapefruit juice, and topped off with ginger beer…for a touch of sweetness, spice, and a little bit of bubbly too! It’s the quickest cocktail to mix up, but one that everyone always loves. Perfect for a cold winter night by the fire, or make this by the pitcher for your holiday party. Bonus this will use up any of that leftover cranberry sauce sitting in the fridge! It’s the last day of November, but the first day of HBH “Christmas Drink Saturday”. It’s crazy that I’ve been sharing these holiday cocktails for four years now. Do you guys remember the first Christmas drink I shared?

Paleo Cranberry Bliss Bars (With Vegan and Keto Options)

Paleo Cranberry Bliss Bars (With Vegan and Keto Options) Paleo Cranberry Bliss Bars are a fun and festive dessert! Bake a batch to share with friends and family during the holiday season, or give as gifts. This easy-to-prepare shortbread recipe is gluten-free, grain-free, refined sugar-free, and can easily be made keto or vegan. Are you a fan of Cranberry Bliss Bars? Truthfully, before making this recipe, I didn’t ooh and ahh over the iconic bar. This homemade version tastes delightfully buttery, is perfectly sweet without being overwhelming, and leaves you feeling spry! Plus, the bars are so easy to share, and make fabulous gifts for those of you who give the gift of cookies during the holidays.

One-Bowl Red Velvet Layer Cake

One-Bowl Red Velvet Layer Cake Making a delicious dessert from scratch is easy with this mix-by-hand, one-bowl red velvet layer cake. A moist crumb with the most gorgeous vibrant color, topped with a sweet cream cheese frosting – this is red velvet simplified and done right! This cake obviously would be a perfect treat to celebrate Valentine’s Day, but really, I find red velvet extremely desirable any time of year.

COOKTORIA

Search This Blog