These adorably enchanting Strawberry Rhubarb Curd Tartlets begin with sturdy, buttery, shortbread shells. Each tiny tart shell is filled with a luxuriously smooth, gently sweet and softly tart strawberry rhubarb curd. The tartlets are each topped with darling dollops of tangy crème fraîche and market fresh strawberries for a decorative and delicious finish.
Spring is in the air and I am laying it on thick with this new recipe for Strawberry Rhubarb Curd Tartlets. There is something about springtime that the other seasons just don't have. It's all about renewal and growth. Therapeutic, really. Spring gives us hope and lightens our dark, hardened winter spirits. Hope that breathes energy back into our pale, possibly squishy bodies as they slowly transition out of hibernation. That long awaited feeling of rejuvenation is what spring is all about.
Love is also in the air and I'm laying that on thick, too. Remember being a teenager and every spring felt like a candy shop of new relationships and canoodling puppy love? Spring came around and it seemed everyone was in a new relationship, gratuitously playing up the PDA for all of the school to see. It wasn't just the cool kids either, but the sportos, the motorheads, geeks, sluts, bloods, waistoids, dweebies, dickheads. Everybody was falling in love.
Every spring I fall hopelessly head over heels for strawberry and rhubarb
There is no denying my deep seated affection. I end up baking a new strawberry rhubarb recipe every single year, thinking it's the one. And it is always special and means so much to me at the time. However, when the following spring season arrives, I start crushing all over again and dive head first into a new relationship with strawberry and rhubarb.
I've had my fair share of affairs with the covetable combo over the years, and I'm not one to kiss and tell, but maybe just this once. There was that one time with these drop dead gorgeous Rhubarb Rose & Strawberry Pistachio Galettes, and these pretty little Strawberry Rhubarb Hand Pies with Pink Peppercorn Crust oooh and these hearty and satisfying Strawberry Rhubarb Shortcake with Whipped Mascarpone. It's safe to say that I am a helpless romantic when it comes to the pretty pink combo.
Strawberry Rhubarb Recipes
For even more rhubarb inspiration, check out this roundup of The Best-Ever Rhubarb Recipes from my friends at California Grown.
This recipe for Strawberry Rhubarb Curd Tartlets captures the spirit of spring in every bite
With this recipe for Strawberry Rhubarb Curd Tartlets, my goal was to capture that spring fling love thing in a single bite. I want everybody to experience my passion for the bittersweet bond of bracingly tart rhubarb mellowed with the sweet kiss of spring strawberries. It's a love story for the books!
Start with this Easy Press-in Shortbread Crust
These Strawberry Rhubarb Curd Tartlets start with a simple, buttery, press-in, shortbread crust baked in removable bottom tartlet pans
. Honestly these press-ins are the easiest tart shells on earth. You'll only need 6 common ingredients to make these tart shells.
Press-in Shortbread Tart Shell Ingredients
- All Purpose Flour
- Fine Sea Salt
- Ground Ginger
- Unsalted Butter
- Granulated Sugar
- Vanilla Extract
Making the Press-In Tartlet Shells
I, for one, am a big fan of a simple Press-In Tart Shell. No fuss, no muss. And the best part is, these tartlet shells taste like a shortbread cookie! They ix together quick and shape up in a snap.
Once the tartlet shells are all shaped, they need to pre-bake in the oven before being filled with the Strawberry Rhubarb Curd. Within 15-20 minutes, the shells should puff up slightly and take on a golden brown glow. Then they are ready and raring to be filled.
Hot Tip: If the shortbread tartlet shells get too puffy while baking, use the back of a spoon or a small measuring cup to gently press the dough back down in the center.
Make the Strawberry Rhubarb Curd
We we think of curds, lemon curd is generally the first to come to mind. With good reason, lemon curd is a zippy, bright and creamy experience. My Blueberry Lemon Curd Poppy Seed Shortbread Bars are a sunny example of lemon curd doing what it does best. But, there are so many other curd opportunities out there! These Strawberry Rhubarb Curd Tartlets combine two fabulous flavors to make one vibrant curd.
Strawberry Rhubarb Curd Ingredients
Similar to the shortbread tart shells, the Strawberry Rhubarb Curd comes together with minimal ingredients. it only takes 6 ingredients to make this curd. If you have the opportunity to get your hands on fresh strawberries and rhubarb, this Strawberry Rhubarb Curd is a concentrated flavor journey that makes the most of the fresh flavors.
- Rhubarb
- Strawberries
- Granulated Sugar
- Egg Yolks
- Unsalted Butter
- Fine Sea Salt
The vibrant curd marries the tart intensity of rhubarb with the soft sweetness of strawberries. The sugar, butter and eggs help meld it all together into a creamy custard-like filling that's as smooth as butter
. The balance of concentrated flavor is just the right mix and everything you seek in a springy dessert.
Once the tartlet shells are filled with the curd, the Strawberry Rhubarb Tartlets come together by baking up in the oven to set the filling. They just need another 15-20 in the warm oven and then these tiny tartlets are set!
If you are feeling fancy free, you can decorate the Strawberry Rhubarb Curd Tartlets by piping on dollops of crème fraiche
to add a tangy component to the smooth filling. I use an open star piping tip but you can use what you've got! Or simply add a billowy spoonful of crème fraiche. Since strawberries are stunning this time of year, those itty bitty ruby jewels get proudly placed on top of the Strawberry Rhubarb Curd Tartlets for show. A soft shower of sifted power sugar elevates the look even more.
Don't fight the feeling any longer, just let yourself indulge in a little spring fling and bake up a beautiful batch of these Strawberry Rhubarb Curd Tartlets. Taste the power of love, it's undeniably delicious.
Recipe
Strawberry Rhubarb Curd Tartlets
- Total Time: 1 hour 20 minutes
- Yield: 6 tartlets
Description
A simple, buttery, shortbread shell surrounds a luxuriously smooth, sweet and tart strawberry rhubarb curd, topped with darling dollops of tangy creme fraiche and market fresh strawberries.
Ingredients
SHORTBREAD TARTLET SHELLS
- 1 ¼ cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ cup unsalted butter, at room temperature
- 6 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
STRAWBERRY RHUBARB CURD
- 1 cup chopped rhubarb, chopped into 1" pieces
- 1 cup chopped strawberries, chopped into 1" pieces
- ½ cup granulated sugar, divided
- 4 large egg yolks
- ½ cup unsalted butter
- ½ teaspoon salt
- 6 tablespoons crème fraîche
- 6 small strawberries
- 2-3 tablespoons powdered sugar
Instructions
SHORTBREAD TARTLET SHELLS
- Preheat oven to 350°F. Whisk salt, flour and ginger together in a medium sized bowl and set aside.
- In a stand mixer with the paddle attachment, beat the butter and sugar together on medium/high speed for about 5 minutes until light and fluffy, stop the mixer and scrape the bottom and sides of the bowl a few times. Add the vanilla extract and mix until fully incorporated.
- Reduce the speed to low and slowly add the dry ingredients, scraping the bowl a couple of times. Only mix until the ingredients have just come together and the dough is still crumbly.
- Divide the dough evenly between six 4" removable bottom tartlet pans, or a single 10" round tart pan. Lightly press the dough place so it covers the bottom and a create a thin layer up the sides of the each pan.
- Bake for about 15-20 minutes until the shortbread dough puffs up a bit and is a warm golden color all over. If it gets too puffy, use the back of a spoon or a pestle to gently press the dough back down in the center. Set aside and allow the shells to cool.
STRAWBERRY RHUBARB CURD
- In a small saucepan, combine the chopped rhubarb and strawberries with ¼ cup sugar, and 2 tablespoons water over medium heat. Simmer until the fruit starts to fall apart, about 8-10 mins. Then either use an immersion blender or classic blender to puree the mixture. Alternatively, or push the mixture through a strainer by hand to break down the puree. Set aside.
- Combine remaining ¼ cup of sugar and egg yolks in a heat-proof bowl or the top of a double boiler and whisk together immediately; if you delay, the mixture will coagulate. Place the bowl over a pot or the bottom of the double boiler with about an inch of lightly simmering water and whisk continuously until the sugar dissolves.
- Slowly whisk in the strawberry rhubarb puree. Keep whisking continuously and cook for about 5 minutes. Add the butter and salt, then use a spatula to stir constantly until the mixture is the consistency of sour cream, which will happen at about 170° F, about 6-10 minutes.
- Remove from the heat. Then press through a fine-mesh strainer, so the curd is smooth and creamy with a pudding like texture.
- Evenly fill the partially baked tartlet shells with the curd and bake for an additional 15-20 minutes until the curd has set. Set aside and allow to cool before removing the tartlets from the pans. At this stage you can chill the the tartlets or decorate and serve now.
- If you want to get real fancy with it, use a piping bag and an open star piping tip to pipe crème fraîche stars on the cooled tarts. Or don't, and just use a tablespoon to dollop crème fraîche right on top. Then top each tart with a cute little strawberry. Use a fine mesh strainer to gently sprinkle powdered sugar over the tops of the tarts and serve right away.
Notes
*This recipe makes six 4" tartlets or one 10" round tart.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
Jason says
Yum! This looks great. Thanks for all the detailed pictures.
beckysue says
Thank you! I am visual learner, so I am all about those process shots. 🙂