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Strawberry-Rhubarb Tarts

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Sweet strawberries and tangy rhubarb come together in a silky curd, nestled in a buttery, crisp crust for these delightful individual tarts.

Ingredients

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  • 1 1/3 cups (189 grams) all-purpose flour
  • 5 tablespoons (63 grams) light brown sugar
  • 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 10 tablespoons (142 grams) unsalted butter melted
  • 1 cup (6 ounces) chopped fresh strawberries
  • 1 cup (6 ounces) chopped rhubarb, cut into 1/2-inch pieces
  • 1/2 cup (100 grams) white sugar
  • 1/8 teaspoon kosher salt
  • 1 tablespoon lemon juice
  • 4 (80 grams) egg yolks
  • 6 tablespoons (85 grams) unsalted butter cut into 4 pieces
  • 4 ounces (114 grams) mascarpone cold (optional)
  • 1/2 cup heavy cream cold (optional)
  • 1 tablespoon honey (optional)

Instructions

  1. Adjust one oven rack to the middle position.
  2. Preheat the oven to 350 degrees F (175 C).
  3. Whisk together flour, brown sugar, ground cinnamon, and 1/2 teaspoon salt in a bowl.
  4. Add the melted butter to the dry ingredients.
  5. Stir with a silicone spatula or wooden spoon until a dough forms and no bits of flour remain.
  6. Divide the dough into 5 equal portions (about 74 grams each).
  7. Press each dough portion into a 3 1/2-inch mini-tart pan, starting with the bottom.
  8. Continue pressing the dough up the sides of the pan.
  9. Press and smooth the dough with your hands to an even thickness.
  10. Place the mini-tart pans on a wire rack set in a rimmed baking sheet.
  11. Bake on the middle rack for 20-22 minutes, until the crust is deep golden brown and firm to touch.
  12. Rotate the pan halfway through baking for even browning.
  13. Set the tart shells aside to cool while you prepare the curd.
  14. Combine chopped strawberries, chopped rhubarb, 1/4 cup white sugar, 1/8 teaspoon kosher salt, and lemon juice in a 3-quart saucepan.
  15. Place the saucepan over medium heat.
  16. Cook the fruit mixture, stirring occasionally, until the rhubarb turns soft and the mixture is very thick.
  17. If the mixture gets too dry before the rhubarb is tender, add 2 tablespoons of water.
  18. Once the rhubarb is tender, puree the mixture with a stick blender until all the fruit is broken down and smooth.
  19. Set a bowl with a coarse strainer nearby.
  20. In a separate bowl, combine the egg yolks and the remaining 1/4 cup white sugar.
  21. Whisk the egg yolks and sugar until the mixture is lighter in color, about 1 minute.
  22. Slowly drizzle half of the warm strawberry-rhubarb puree into the egg mixture.
  23. Whisk continuously the entire time you are adding the puree to temper the eggs.
  24. Continue to whisk until the eggs and fruit puree are well combined.
  25. Scrape the tempered egg mixture into the saucepan with the rest of the fruit puree.
  26. Return the pot to the stove over medium heat.
  27. Continuously whisk the curd over medium heat until it reaches a temperature of 175 degrees F (79 C).
  28. Remove the curd from the heat immediately.
  29. Whisk in the 6 tablespoons of unsalted butter, one piece at a time, until fully incorporated.
  30. Scrape the curd into the coarse strainer set over the bowl.
  31. Use the back of a tablespoon to push the puree through the strainer into the bowl below.
  32. Discard the solids that remain in the strainer (or save for toast).
  33. Spoon 1/4 cup of the finished strawberry-rhubarb curd into each of the cooled tart shells.
  34. Place a cooling rack on top of a half baking sheet.
  35. Arrange the filled tarts on the cooling rack.
  36. Bake for 15 minutes, until the curd is set.
  37. Test for doneness by lightly touching the curd; no imprint should be left.
  38. Remove the tarts from the oven and allow them to cool completely to room temperature.
  39. Prepare the optional whipped mascarpone if desired.
  40. Place cold mascarpone in a bowl.
  41. Beat the mascarpone with a handheld mixer on medium speed for 30 seconds.
  42. Add the cold heavy cream in a steady stream down the side of the bowl.
  43. Continue to beat the mixture until soft peaks form.
  44. Add the honey to the whipped mascarpone.
  45. Beat on medium-low speed until the honey is thoroughly combined.
  46. Top each cooled tart with whipped mascarpone (if using) and fresh fruit before serving.

Notes

Always use fresh, ripe strawberries and rhubarb for the best flavor.
Ensure your butter is truly melted for the crust; it makes mixing much easier.
Whisk the curd constantly over medium heat to prevent scorching and ensure even cooking.
Strain the curd for a perfectly smooth and silky texture—it’s worth the extra step!

Find it online: https://sweetcraftrecipes.com/strawberry-rhubarb-tarts/