Strawberry-Rhubarb Tarts

5 from 12 votes

These tarts are amazingly good. The strawberry-rhubarb curd is a delicious combination of sweet and tart and pairs perfectly with the cinnamon tart shell.

Prep Time20

Cook Time1

Cooling Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 641kcal

Author: Cheryl Norris

Ingredients

Tart Crust

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

Strawberry-Rhubarb Curd

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

Whipped Mascarpone (Optional)

4 ounces (114 grams) mascarpone cold
1/2 cup heavy cream cold
1 tablespoon honey

Instructions

For the Crust

Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.
For this recipe you will need five 3 1/2-inch mini-tart tins.
Whisk flour, brown sugar, ground cinnamon, and salt together in a bowl. Add melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no bits of flour remain. Divide the dough into 5 equal portions (74 grams each). Using your hands, press the dough into each mini-tart pan, starting with the bottom and pressing it up the sides. Press and smooth dough with your hands to even thickness.
Place the mini-tart pans on a wire rack set in a rimmed baking sheet and bake on the middle rack, until crust is deep golden brown and firm to touch, 20-22 minutes, rotating pan halfway through baking. Set the tart shells aside and prepare the curd filling.

For the Strawberry-Rhubarb Curd

Combine the strawberries, rhubarb, 1/4 cup of sugar, lemon juice and salt in a 3-quart saucepan. Place the pan over medium heat and cook the fruit until the rhubarb turns soft. The mixture should be very thick. If it gets too dry before the rhubarb is tender add 2 tablespoons of water. Once the rhubarb is tender, puree the mixture with a stick blender until all the fruit is broken down.
Place a bowl with a coarse strainer near the stove. In a separate bowl combine the eggs and the remaining sugar (1/4 cup) and whisk until the egg yolks are lighter in color, about 1 minute. Slowly drizzle half the warm strawberry-rhubarb puree into the eggs, whisking the entire time you’re adding the puree. Continue to whisk until the eggs and fruit are well combined. Scrap the egg mixture into the pot with the rest of the fruit puree. Return the pot to the stove and continuously whisk over medium heat until the curd reaches a temperature of 175 degrees F.
Remove the curd from the heat and whisk in the butter one tablespoon at a time. Scrap the curd into the strainer and use the back of a tablespoon to push the puree through into the bowl below. Save the solids that remain for toast or biscuits.
You should have 1-1/4 cups of strawberry-rhubarb curd. Place 1/4 cup in each of the tart shells. Put a cooling rack on top of a half baking sheet and place the filled tarts on top.
Bake for 15 minutes until the curd is set. You know it is set, when you lightly touch the curd with your finger and no imprint is left.
Remove the tarts from the oven and allow to cool to room temperature. Top each tart with whipped mascarpone or whipped cream, fresh fruit, and enjoy.

Whipped Mascarpone (Optional)

Place the mascarpone in a bowl. With a handheld mixer whip beat the mascarpone on medium speed for 30 seconds. Add the heavy cream in a steady stream down the side of the bowl. After adding all the cream continue to beat the mixture until soft peaks form. Add the honey and beat on medium-low speed until it is thoroughly combined.

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