Description
A tangy and elegant rhubarb tart with a buttery shortbread pecan crust and smooth citrus-infused filling, perfect for a refreshing dessert.
Ingredients
- For the rhubarb mixture:
- 3 3/4 cups chopped fresh rhubarb
- 1/4 cup granulated sugar
- 2 tablespoons water
- For the 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
- For the filling:
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 1/2 teaspoons lemon zest
- 5 tablespoons butter, cubed
- 4 drops red food coloring (optional)
- For finishing:
- Confectioners’ sugar for dusting
Instructions
- In a saucepan, cook rhubarb, sugar, and water over medium heat until soft and slightly thickened (about 10 minutes).
- Blend the mixture until smooth and set aside.
- Preheat oven to 350°F (175°C).
- Prepare crust by mixing flour, pecans, butter, confectioners’ sugar, and salt until crumbly.
- Press mixture into a tart pan and bake for 18–20 minutes until lightly browned.
- In a saucepan, whisk egg yolks, sugar, lemon juice, zest, and rhubarb puree.
- Cook over medium heat, stirring constantly until thickened.
- Add butter and mix until smooth; add food coloring if desired.
- Pour filling into baked crust.
- Bake for 12–15 minutes until nearly set.
- Cool completely, then refrigerate for at least 1 hour.
- Dust with confectioners’ sugar before serving.
Notes
- Use fresh or well-drained frozen rhubarb.
- Do not overheat the filling to prevent curdling.
- Pecans can be replaced with almonds or walnuts.
- Chilling is essential for proper texture.
- Food coloring is optional and only affects appearance.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg
