Strawberry and rhubarb curd tart

These refreshing tarts will be the talk of your tea party!


INGREDIENTS

Rhubarb Curd

Rhubarb Compote

METHOD

  1. Fill the prebaked tart shells with the rhubarb curd,
  2. Next spread Chantilly cream over the top of half of tart shell, leaving half exposed with curd.
  3. Then dice the marinated strawberries and sprinkle over the center of the tart and then sprinkle a line of pistachio crumb along the side of the strawberries.
  4. Serve chilled.

Rhubarb Curd

  1. Mix the eggs, sugar, rhubarb compote, lemon juice and butter into a pot. Warm over medium heat, constantly stirring with a wooden spoon. The mixture will start to thicken, you are looking for a texture that will coat the back of the wooden spoon.
  2. When the curd is the right thickness, remove from the heat, strain into a bowl and allow to cool.

3. Then chill the curd for at least 1 hour. Serve Chilled.

Rhubarb Compote

  1. Mix all ingredient into a pot and simmer until a thick compote.

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