Tangy Rhubarb Lemon Tart

This delicate rhubarb tart combines the bright tartness of lemon curd with the subtle sweetness of rhubarb for a dessert that celebrates spring's most distinctive flavor. The two-layered filling creates a beautiful visual contrast while delivering complementary flavors in each bite.

I first created this tart for a spring garden party and it quickly became my signature dessert. The combination of vibrant colors and contrasting flavors always impresses guests who often assume it requires advanced pastry skills.

Ingredients

• Parbaked 9inch tart crust: Provides the perfect crisp foundation for holding the creamy curds.
• 1 batch lemon curd: Brings bright acidity and creates the first layer of flavor.
• 1 batch rhubarb curd: Adds a beautiful pink hue and subtle sweetness that balances the tart lemon.
• 1 tablespoon ground freeze dried strawberries: Enhances the natural color and adds depth to the rhubarb layer.
• Fresh flowers for garnish: Creates an elegant presentation for special occasions.

Step-by-Step Instructions

Prepare the oven:

Position your rack in the middle of the oven and preheat to 375°F. This temperature is ideal for setting the curds without overcooking them.

Prepare the lemon layer:

Spread the lemon curd evenly into your parbaked and completely cooled tart crust. Make sure to spread it all the way to the edges for a consistent layer throughout.

Bake the lemon layer:

Place the tart pan on a baking sheet for stability and bake until the filling appears shiny and opaque. Look for a slight jiggle in the center when gently shaken which typically takes 8 to 10 minutes. Remember to rotate the pan halfway through for even baking.

Cool the first layer:

Transfer the tart still on the baking sheet to a wire rack and allow it to cool for exactly 10 minutes. This cooling period helps the lemon layer set just enough to support the rhubarb layer.

Prepare the rhubarb layer:

Mix the rhubarb curd with ground freeze dried berries if using. The berry powder intensifies both the color and flavor of the rhubarb.

Add the rhubarb layer:

Gently spoon the rhubarb curd over the partially set lemon layer. Use an offset spatula to carefully spread it into an even layer without disturbing the lemon underneath. Take your time with this step to maintain distinct layers.

Bake until set:

Return the tart to the oven and bake until the filling is set but still has a slight jiggle in the center approximately 15 to 18 minutes. Avoid overbaking which can cause the curd to crack.

Cool completely:

Allow the tart to cool fully for at least one hour before serving. This cooling time is essential for the layers to set properly and flavors to develop.

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The freeze dried strawberry powder is my secret ingredient discovery. I stumbled upon it when trying to enhance the natural pink color of the rhubarb without artificial dyes. Not only does it intensify the color but it adds a subtle berry note that complements the rhubarb perfectly.

Working With Rhubarb

Rhubarb has a distinctive tartness that makes it perfect for desserts with sweet components. When making the rhubarb curd you might notice it takes slightly longer to thicken than traditional fruit curds. Be patient and maintain a low heat to prevent curdling. The natural pectin in rhubarb will help the curd set beautifully once cooled.

Crust Considerations

While the recipe suggests using a prebaked tart shell you can customize the base to your preference. A graham cracker or shortbread crust works wonderfully with these flavors. For the best texture blind bake your crust completely and cool it fully before adding the curds. This ensures the crust remains crisp against the moisture of the fillings.

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Serving Suggestions

This tart shines as a standalone dessert but can be elevated with simple accompaniments. A dollop of lightly sweetened whipped cream balances the tartness while a sprinkle of crushed pistachios adds textural contrast. For a special presentation garnish with edible flowers like pansies or violets which complement both the flavor and visual appeal of the dessert.

Frequently Asked Questions

→ Can I make this tart ahead of time?

Yes, this tart can be made ahead and stored in the refrigerator for up to 3 days. The flavors actually develop nicely after a day of chilling.

→ Is the freeze-dried strawberry powder necessary?

No, it's listed as optional. The powder adds color intensity and subtle berry flavor, but the tart is delicious without it. You can also substitute raspberry powder as mentioned in the recipe.

→ Can I use store-bought lemon curd?

Yes, you can substitute store-bought lemon curd to save time. Look for a high-quality version with good flavor and consistency, as it forms the foundation layer of the tart.

→ What can I use instead of rhubarb if it's not in season?

While rhubarb is the star of this tart, you could experiment with other tart fruits like cranberries or even strawberries (adjusting sugar as needed). However, the unique flavor of rhubarb makes this dessert special.

→ How do I know when the tart is properly set?

The tart is done when the center only slightly jiggles when gently shaken. The edges should be set, but the center will continue to firm up as it cools. Follow the cooling time of at least 1 hour before serving.

→ What's the best way to serve this tart?

Serve this tart chilled or at cool room temperature. For special occasions, garnish with fresh edible flowers as suggested, or add a small dollop of whipped cream on the side. Use a sharp knife dipped in hot water and wiped clean between cuts for the cleanest slices.