Description
This rhubarb tart with shortbread crust is a vibrant and elegant dessert featuring a buttery pecan shortbread base filled with silky rhubarb curd. Its balance of sweet and tangy flavors and beautiful pink color make it perfect for spring and special occasions.
Ingredients
- 4 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 1/4 cup water
- 1 1/4 cups all-purpose flour
- 1/2 cup finely chopped pecans
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup confectioners’ sugar
- 1/4 teaspoon salt
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 1/2 cup prepared rhubarb sauce
- 6 tablespoons unsalted butter, cubed
- 1 to 2 drops pink food coloring (optional)
- Confectioners’ sugar for dusting
- Fresh rhubarb ribbons (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). In a saucepan, combine rhubarb, sugar, and water.
- Bring to a boil, then simmer for about 10 minutes until rhubarb is soft and thickened.
- Cool slightly, then blend until smooth to make rhubarb sauce.
- In a food processor, combine flour, pecans, butter, confectioners’ sugar, and salt. Pulse until crumbly.
- Press mixture into a 9-inch tart pan with a removable bottom.
- Bake crust for 18–20 minutes until lightly golden. Keep oven on.
- In a saucepan, whisk egg yolks, sugar, lemon juice, zest, and 1/2 cup rhubarb sauce over medium heat.
- Add butter and cook while whisking until thickened (6–8 minutes). Add food coloring if desired.
- Pour curd into baked crust and spread evenly.
- Bake again for 12–15 minutes until just set.
- Cool completely, then refrigerate for at least 1 hour.
- Dust with confectioners’ sugar and garnish before serving.
Notes
- Frozen rhubarb can be used if thawed and drained well.
- Fresh lemon juice gives the best flavor balance.
- Do not overbake the curd or it may become grainy.
- Mini tart versions can be made for individual servings.
- The tart is best served chilled or slightly cool.
- Not recommended for freezing due to curd texture changes.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28 g
- Sodium: 85 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 125 mg
