Rhubarb Tart with Lemon (Print Version)

# Ingredients:

→ Base

01 - 1 par-baked 9-inch tart crust

→ Filling

02 - 1 batch lemon curd (335ml)

03 - 1 batch rhubarb curd (415ml)

04 - 1 tablespoon ground freeze dried strawberries or raspberry powder (optional)

→ Garnish

05 - Fresh edible flowers

# Instructions:

01 - Adjust oven rack to middle position and preheat oven to 190°C (375°F).

02 - Spread lemon curd evenly into par-baked and cooled tart crust. Place tart pan on baking sheet and bake until filling appears shiny and opaque with slight jiggle in center when shaken, about 8-10 minutes. Rotate pan halfway through baking time.

03 - Transfer tart with baking sheet to wire rack and allow to cool for 10 minutes.

04 - If using freeze-dried berry powder, fold it gently into the rhubarb curd until fully incorporated.

05 - Carefully spoon rhubarb curd over the lemon layer. Using an offset spatula, gently spread into an even layer with a smooth surface. Return to oven and bake until set with slight jiggle in center, about 15-18 minutes.

06 - Allow tart to cool completely at room temperature for at least 1 hour before serving.

# Notes:

01 - Store tart in refrigerator for up to 3 days.

02 - A naturally sweetened crust can be substituted for the standard tart crust.

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