Rhubarb Tart Shortbread Crust (Print Version)
# Ingredients:
→ Rhubarb Filling
01 -
470 g chopped fresh rhubarb
02 -
50 g granulated sugar
03 -
30 ml water
→ Shortbread Crust
04 -
125 g all-purpose flour
05 -
60 g ground pecans
06 -
115 g cold unsalted butter, cubed
07 -
40 g confectioners' sugar
08 -
1.25 g salt
→ Rhubarb Curd
09 -
6 large egg yolks
10 -
100 g granulated sugar
11 -
15 ml freshly squeezed lemon juice
12 -
6 g finely grated lemon zest
13 -
70 g unsalted butter, cubed
14 -
4 drops red food coloring (optional)
→ Finishing
15 -
Confectioners' sugar, for dusting
# Instructions:
01 -
Combine rhubarb, granulated sugar, and water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, until thickened and rhubarb is very tender. Allow to cool slightly, then purée mixture in a food processor until smooth. Set aside.
02 -
Preheat oven to 175°C. In a food processor, pulse together flour, ground pecans, cold butter, confectioners' sugar, and salt until the mixture resembles coarse crumbs. Press evenly into the base and sides of a 23-cm tart pan with removable bottom (do not grease). Bake for 18–20 minutes until lightly golden. Remove from the oven and allow to cool slightly.
03 -
In a small heavy saucepan, whisk together egg yolks, granulated sugar, lemon juice, lemon zest, and the prepared rhubarb purée until smooth. Place over medium heat and cook, whisking constantly, until thickened and just starting to bubble. Add butter and whisk until fully melted and incorporated. If desired, stir in red food coloring for a rosy hue.
04 -
Pour the warm rhubarb curd into the pre-baked crust and spread evenly. Bake at 175°C for 12–15 minutes, or until the center is almost set with a gentle wobble. Remove from oven and cool completely on a wire rack.
05 -
Refrigerate the tart for at least 1 hour to allow curd to set fully. Just before serving, dust generously with confectioners' sugar.
# Notes:
01 -
Use cold butter in the crust for a tender, melt-in-the-mouth texture.
02 -
A food processor ensures an ultra-smooth rhubarb filling and a consistent pastry base.