Description
A delightful Rhubarb Curd Tart with a smooth and velvety rhubarb filling, perfect for a refreshing dessert.
Ingredients
Scale
- 1 ½ cups rhubarb, diced
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- ½ cup unsalted butter, diced
- 1 teaspoon vanilla extract
- 1 pre-baked 9-inch tart shell
Instructions
- Place the diced rhubarb and ½ cup of sugar in a medium saucepan. Heat over medium flame, stirring occasionally until the rhubarb softens and becomes mushy, about 10 minutes. Remove from heat and let cool for a few minutes.
- Transfer the cooked rhubarb into a blender or food processor and blend until smooth. Strain through a fine-mesh sieve into a bowl, pressing firmly to extract as much juice as possible, yielding roughly 1 cup of rhubarb juice.
- In a separate saucepan, combine the strained rhubarb juice, the remaining ½ cup of sugar, eggs, and egg yolks. Cook over low heat, stirring continuously until it thickens enough to coat the back of a spoon, about 8-10 minutes. Do not let it boil.
- Remove from heat and mix in the diced butter and vanilla extract, stirring until the butter is fully melted and the mixture is smooth.
- Pour the rhubarb filling into the pre-baked tart shell, using a spatula to level the surface. Refrigerate for at least 2 hours to set before serving.
Notes
- For a sweeter curd, consider increasing the sugar by an additional ¼ cup.
- Enhance the flavor by incorporating a teaspoon of lemon zest for a refreshing citrus twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 80mg