Strawberry Rhubarb Tart

This strawberry rhubarb tart is made with a delicious strawberry rhubarb curd, a buttery shortbread tart crust, and a thickened whipped cream topping. 

This strawberry rhubarb tart is something I've been working on for quite some time now. Now that it's finally perfected, I'm so happy to share the recipe! It's made with a delicious and easy strawberry rhubarb curd, a buttery shortbread tart crust, and light, thickened whipped cream topping. The flavor combinations are a match made in heaven! 

HOW TO MAKE STRAWBERRY RHUBARB TART

Tart Crust: 

• Butter: Cold, unsalted, and cut into pieces.  
• Unbleached all-purpose flour 
• Powdered sugar
• Salt: A small amount of salt brings out flavor. Leave it out if you're using salted butter. 
• Egg: One large, cold egg helps bind the dough and makes it easier to work with.  
• Ice water: Just enough to bind the dough. 

1. In the bowl of a food processor, add the unbleached all-purpose flour, salt, and powdered sugar and pulse to combine. Add the unsalted butter pieces and pulse until evenly coated. Add the egg and ice water and pulse until the dough comes together. Don't overwork the dough.  
2. Using floured hands, press the dough into a 9" tart pan with removable bottom. Prick the bottom several times with a fork and refrigerate for about 30 minutes before blind baking.
3. Preheat your oven to 350°F. 
4. Blind bake the crust: Cover the crust with parchment paper and add pie weights or dried beans. Bake in the preheated oven for 10 minutes. Remove the weights and parchment paper and continue baking for another 5-7 minutes, or until the crust is cooked and light golden brown. 

Strawberry Rhubarb Curd:

1. To make the strawberry rhubarb curd, start by slicing up some fresh or frozen rhubarb and strawberries. Add the slices to a saucepan along with sugar, vanilla, lemon juice, and salt. Bring to a boil, cook, and stir for about 10 minutes, or until the juices are released. Try to mash the fruit a little as you're stirring to get more of the liquid out. Strain the mixture through a fine sieve and into a medium bowl. Use the back of a spoon to push as much of the liquid through as you can. Add the liquid back to the saucepan and simmer on low heat. 
2. In a medium bowl, whisk the egg yolks and cornstarch until smooth. Slowly drizzle the warm strawberry rhubarb liquid into the bowl of egg yolks, whisking the yolks constantly so they don't curdle. Add everything back to the saucepan and bring the mixture to a boil. Lower the heat slightly and cook until thickened, whisking constantly. Remove from heat and allow to cool slightly. Strain the curd through a sieve and into a bowl and then cover the curd with plastic wrap. Press the plastic wrap onto the surface to prevent a film from forming. Refrigerate for at least 2 hours before adding into the crust. 

Whipped Cream Topping:

This whipped cream topping is thickened with cream cheese, which allows it to hold its shape for much longer than regular whipped cream. It's quick and easy to make and tastes like a cross between homemade whipped cream and a very light cream cheese frosting. 

• Heavy whipping cream
• Powdered sugar
• Vanilla extract
• Full-fat cream cheese, softened to room temperature

1. Add the heavy whipping cream to a clean glass bowl and beat until starting to thicken, about 1 minute.
2. Add the powdered sugar and vanilla extract and continue to beat until thick with stiff peaks, add the softened cream cheese and mix until smooth with no lumps. 

Assemble the Tart: 

Spread the cooled curd into the cooled, baked tart crust and spread the thickened whipped cream on top. Decorate the top with more fresh sliced strawberries, if desired. 

Make-Ahead Instructions: 

The tart crust and the strawberry rhubarb curd can be prepared up to 3 days in advance and kept separately in the fridge. Keep the curd covered with plastic wrap, once the tart is assembled and topped with the whipped cream, serve within 1-2 days.

More Recipes Like This: 

• Lemon Tart
• Strawberry Cheesecake
• Chocolate Caramel Tart
• Lemon Bars
• Key Lime Pie