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Strawberry Rhubarb Curd Tartlets Recipe

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4.2 from 23 reviews

  • Author: Amina
  • Total Time: 1 hour 20 minutes
  • Yield: 6 tartlets
  • Diet: Vegetarian

Description

These Strawberry Rhubarb Curd Tartlets combine a buttery shortbread crust with a tangy, luscious strawberry rhubarb curd filling. Perfectly balanced between sweet and tart, these elegant tartlets are topped with a dollop of crème fraîche and fresh strawberries, making them an ideal dessert for spring and summer gatherings.

Ingredients

For the Shortbread Tartlet Shells

  • 1 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 cup unsalted butter, at room temperature
  • 6 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract

For the Strawberry Rhubarb Curd

  • 1 cup chopped rhubarb, chopped into 1″ pieces
  • 1 cup chopped strawberries, chopped into 1″ pieces
  • 1/2 cup granulated sugar, divided
  • 4 large egg yolks
  • 1/2 cup unsalted butter
  • 1/2 teaspoon salt

For Garnish

  • 6 tablespoons crème fraîche
  • 6 small strawberries
  • 2-3 tablespoons powdered sugar

Instructions

  1. Preheat and prepare dry ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the salt, all-purpose flour, and ground ginger until well combined. Set aside.
  2. Make the shortbread dough: Using a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter and granulated sugar on medium-high speed for about 5 minutes until the mixture is light and fluffy. Stop the mixer and scrape down the sides as needed. Add the vanilla extract and mix until fully incorporated.
  3. Combine wet and dry ingredients: Reduce the mixer speed to low and slowly add the flour mixture to the butter mixture. Mix just until the ingredients come together and the dough is still crumbly; avoid overmixing.
  4. Form tartlet shells: Divide the dough evenly among six 4-inch removable bottom tartlet pans or use a single 10-inch round tart pan. Press the dough evenly to cover the bottom and create a thin layer up the sides of each pan.
  5. Bake the tartlet shells: Bake the shortbread shells in the preheated oven for 15-20 minutes, until they puff up slightly and turn a warm golden color. If any puffing is excessive, gently press back down in the center using the back of a spoon or pestle. Remove from oven and let cool completely.
  6. Prepare the fruit puree: In a small saucepan, combine the chopped rhubarb and strawberries with 1/4 cup sugar and 2 tablespoons water over medium heat. Simmer for 8-10 minutes until the fruit breaks down. Use an immersion blender or regular blender to puree the mixture, or push it through a fine mesh strainer for a smooth curd. Set aside.
  7. Whisk egg yolks and sugar: In a heatproof bowl or the top of a double boiler, combine the remaining 1/4 cup sugar and egg yolks. Immediately whisk together to prevent coagulation. Place over simmering water and whisk continuously until the sugar dissolves completely.
  8. Cook the curd: Slowly whisk in the strawberry rhubarb puree. Continue whisking the mixture constantly as you cook for about 5 minutes. Add the unsalted butter and salt, then stir constantly with a spatula until the curd thickens to the consistency of sour cream (approximately 170°F or 77°C), taking about 6-10 minutes.
  9. Strain the curd: Remove from heat and press the curd through a fine mesh strainer to achieve a smooth and creamy pudding-like texture.
  10. Fill and bake tartlets: Spoon the curd evenly into the cooled tartlet shells. Bake for an additional 15-20 minutes until the curd has set. Remove from the oven and let cool before removing the tartlets from their pans. You can chill them or proceed to garnish.
  11. Garnish and serve: For an elegant presentation, pipe stars of crème fraîche onto the cooled tarts using a piping bag fitted with an open star tip, or simply dollop crème fraîche with a spoon. Top each tartlet with a fresh strawberry. Lightly dust the tops with powdered sugar using a fine mesh strainer just before serving.

Notes

  • You can use a single 10-inch tart pan instead of individual tartlets if desired.
  • If the tartlet dough puffs excessively while baking, gently press it back down to maintain an even crust thickness.
  • The curd thickens best if cooked slowly with constant whisking to avoid curdling.
  • Make sure to use fresh and firm rhubarb and strawberries for best flavor and texture.
  • Let the tartlets cool completely before garnishing to prevent the crème fraîche from melting.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/strawberry-rhubarb-curd-tartlets-recipe/