Rhubarb-Raspberry Curd Tart With Vanilla Shortbread

Name: Rhubarb-Raspberry Curd Tart With Vanilla Shortbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, sugar, egg yolks, vanilla bean (or vanilla extract), flour; 5 tablespoons Butter, softened; 1/4 cup Sugar; 2 egg yolks; 1 teaspoon Vanilla extract, or seeds scraped from 1/2 vanilla bean; 1 1/2 cups Flour; Rhubarb, raspberries, sugar, water, egg yolks, lemon, butter; 6 cups Fresh rhubarb, chopped into 1/2 inch; 1 cup Fresh raspberries; 1/4 cup Sugar; 4 tablespoons Water; 4 Egg yolks; 1/2 scant cups Sugar; 2 teaspoons Lemon juice; 1 teaspoon Lemon zest; 5 tablespoons Butter, cut into small pieces

Servings: persons

Butter, sugar, egg yolks, vanilla bean (or vanilla extract), flour
5 tablespoons Butter, softened
1/4 cup Sugar
2 egg yolks
1 teaspoon Vanilla extract, or seeds scraped from 1/2 vanilla bean
1 1/2 cups Flour
Rhubarb, raspberries, sugar, water, egg yolks, lemon, butter
6 cups Fresh rhubarb, chopped into 1/2 inch
1 cup Fresh raspberries
1/4 cup Sugar
4 tablespoons Water
4 Egg yolks
1/2 scant cups Sugar
2 teaspoons Lemon juice
1 teaspoon Lemon zest
5 tablespoons Butter, cut into small pieces

1
["Preheat oven to 350 degrees.
2
To make the vanilla shortbread crust, blend all ingredients together in a food processor until it just begins to clump together. Press evenly into a tart pan with a removable bottom. Bake for approximately 15-20 minutes, turning halfway through until just starting to brown. Remove from oven and cool.", "In a medium saucepan over medium heat, cook the rhubarb, raspberries, 1/4 cup sugar and water, stirring frequently, until sugar is dissolved and rhubarb and raspberries are soft and mushy. Cook for another couple of minutes then remove from heat. Put the mixture through a sieve, pressing on the solids to extract all the liquid. Set the liquid aside and discard the solids.", "In the bowl of a double boiler over simmering water, add egg yolks, scant 1/2 cup sugar, lemon juice, lemon zest and butter. Whisk until sugar is dissolved, and continue whisking over simmering water until the egg mixture begins to thicken. Slowly add the rhubarb/raspberry liquid and continue stirring, about 5-7 minutes, until the mixture thickens to a thick, pudding like consistency. Remove from heat, cool and store in a clean, sterilized jar until ready to use.", "To assemble the tart: Spread rhubarb raspberry curd onto cooled tart shell and chill for at least 30 minutes. Top with vanilla whipped cream and serve."]

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Butter, sugar, egg yolks, vanilla bean (or vanilla extract), flour, 5 tablespoons Butter, softened, 1/4 cup Sugar, 2 egg yolks, and more.

Yes, Rhubarb-Raspberry Curd Tart With Vanilla Shortbread Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rhubarb-Raspberry Curd Tart With Vanilla Shortbread Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions