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Rhubarb Tart with Lemon Curd and Pecan Shortbread Crust Recipe

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4.1 from 15 reviews

This delightful Rhubarb Tart features a tangy rhubarb curd nestled in a buttery pecan shortbread crust. The rhubarb filling is cooked into a smooth sauce and combined with a lemon-infused egg yolk curd, offering a perfect balance of tartness and sweetness. Baked to perfection and chilled before serving, this tart is an elegant dessert that serves 12 and makes use of fresh seasonal rhubarb.

Ingredients

Rhubarb Sauce

  • 3-3/4 cups chopped fresh rhubarb (about 1-1/4 pounds)
  • 1/4 cup sugar
  • 2 tablespoons water

Crust

  • 1 cup all-purpose flour
  • 1/2 cup ground pecans
  • 1/2 cup cold butter, cubed
  • 1/3 cup confectioners' sugar
  • 1/4 teaspoon salt

Curd

  • 6 large egg yolks
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons grated lemon zest
  • 5 tablespoons butter, cubed
  • 4 drops red food coloring, optional

For serving

  • Additional confectioners' sugar

Instructions

  1. Make the rhubarb sauce: In a large saucepan, combine the chopped rhubarb, sugar, and water. Bring the mixture to a boil over medium heat, then reduce the heat and simmer, stirring occasionally, until the rhubarb is tender and the mixture thickens. Remove from heat and allow it to cool slightly.
  2. Process the sauce: Transfer the cooled rhubarb mixture to a food processor and blend it until smooth. Set this sauce aside for use in the curd.
  3. Prepare the crust: Preheat your oven to 350°F (175°C). In a food processor, combine flour, ground pecans, cold cubed butter, confectioners' sugar, and salt. Pulse until the mixture becomes crumbly but cohesive enough to hold when pressed between your fingers.
  4. Form and bake the crust: Press the crumbly dough into the bottom and up the sides of an ungreased 9-inch tart pan with a removable bottom. Bake in the preheated oven for 18 to 20 minutes or until the crust is lightly browned. Remove from the oven, but keep the oven on for baking the curd next.
  5. Make the curd filling: In a small heavy saucepan over medium heat, whisk together the egg yolks, sugar, lemon juice, grated lemon zest, and the prepared rhubarb sauce. Add the cubed butter and cook, whisking constantly, until the butter has melted and the mixture has thickened slightly. If desired, stir in the red food coloring to enhance the pink hue, though the tart already has a natural pink color from the rhubarb.
  6. Assemble and bake the tart: Pour the curd mixture into the pre-baked crust. Return the tart to the oven and bake at 350°F for 12 to 15 minutes or until the curd’s center is almost set but still slightly jiggly.
  7. Cool and chill: Remove the tart from the oven and cool completely on a wire rack. Once cooled, refrigerate the tart for at least one hour to allow it to set firmly.
  8. Serve: Before serving, dust the tart with additional confectioners' sugar if desired for an elegant finish. Slice and enjoy!

Notes

  • Using fresh rhubarb is essential for the best flavor and texture in this tart.
  • Make sure the butter for both the crust and curd is cold for optimal texture and consistency.
  • If you prefer a less tart dessert, adjust sugar quantities slightly according to your taste.
  • You can prepare the rhubarb sauce and crust in advance to save time on baking day.
  • The optional red food coloring enhances visual appeal but is not necessary.
  • Store leftover tart covered in the refrigerator for up to 3 days.

Find it online: https://cookedbygrace.com/rhubarb-tart-with-lemon-curd-and-pecan-shortbread-crust-recipe/