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Rhubarb Tart with Lemon Curd and Pecan Shortbread Crust Recipe

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4.2 from 2 reviews

This Rhubarb Tart features a tangy rhubarb curd nestled in a buttery shortbread crust. The rhubarb sauce is cooked and pureed for a smooth texture, then combined with a lemon-flavored curd before baking to a perfect set. Finished with a light dusting of confectioners' sugar, this tart is a bright and refreshing dessert perfect for spring or summer gatherings.

Ingredients

Rhubarb Sauce

  • 3-3/4 cups chopped fresh rhubarb (about 1-1/4 pounds)
  • 1/4 cup sugar
  • 2 tablespoons water

Crust

  • 1 cup all-purpose flour
  • 1/2 cup ground pecans
  • 1/2 cup cold butter, cubed
  • 1/3 cup confectioners' sugar
  • 1/4 teaspoon salt

Curd

  • 6 large egg yolks
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons grated lemon zest
  • 5 tablespoons butter, cubed
  • 4 drops red food coloring (optional)

For Serving

  • Additional confectioners' sugar for dusting

Instructions

  1. Make a rhubarb sauce: In a large saucepan, combine the chopped rhubarb, sugar, and water. Bring the mixture to a boil over medium-high heat, then reduce the heat and cook, stirring occasionally, until the rhubarb is tender and the mixture has thickened. Remove from heat and allow it to cool slightly before transferring to a food processor to blend until smooth. Set aside.
  2. Preheat and prepare crust: Preheat your oven to 350°F (175°C). In a food processor, combine the flour, ground pecans, cold cubed butter, confectioners' sugar, and salt. Process until the mixture is crumbly but holds together when pressed between your fingers. Press this dough evenly into the bottom and up the sides of an ungreased 9-inch tart pan with a removable bottom.
  3. Bake the crust: Place the tart pan in the preheated oven and bake for 18 to 20 minutes, or until the crust is lightly browned. Remove from the oven but keep the oven on for the next step.
  4. Prepare the curd: Meanwhile, in a small heavy saucepan over medium heat, whisk together the egg yolks, sugar, lemon juice, lemon zest, and the prepared rhubarb sauce until fully blended. Add the cubed butter and cook, whisking constantly, until the butter is melted and the curd thickens slightly. If desired, add red food coloring to enhance the color.
  5. Assemble and bake the tart: Pour the rhubarb curd into the pre-baked crust, smoothing the top gently. Return the tart to the oven and bake for an additional 12 to 15 minutes, or until the center is almost set but still slightly jiggly.
  6. Cool and refrigerate: Remove the tart from the oven and place it on a wire rack to cool completely. Once cooled, refrigerate the tart for at least one hour to allow the curd to set fully.
  7. Serve: Before serving, dust the tart lightly with confectioners' sugar if desired. Slice into 12 servings and enjoy.

Notes

  • Use fresh rhubarb for best flavor; frozen rhubarb may release too much water.
  • Press the crust firmly into the tart pan to prevent cracks during baking.
  • Be sure to whisk the curd constantly to avoid scrambling the eggs.
  • The red food coloring is optional; the rhubarb curd will have a natural pink hue.
  • Chill the tart well to ensure the curd sets properly for clean slicing.

Find it online: https://dishcooks.com/rhubarb-tart-with-lemon-curd-and-pecan-shortbread-crust-recipe/