If you’re looking for a dessert that balances tangy and sweet, look no further than this Rhubarb Lemon Tart. The rich tartness of rhubarb combined with the zesty freshness of lemon curd makes for a delightful treat.

Baked in a buttery crust and topped with a velvety layer of rhubarb curd, this tart is a great way to celebrate the flavors of spring. Garnish with fresh flowers or berries for an elegant finish!

Rhubarb Lemon Tart Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 1 hour

Total Time: 1 hour 50 minutes

This Rhubarb Lemon Tart blends the bright zest of lemon curd with the tangy sweetness of rhubarb, all in a flaky, buttery crust. A perfect dessert for spring and summer!

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Ingredients

• Crust:
• 1 par-baked 9-inch tart crust (store-bought or homemade)
• Filling:
• 1 ⅓ cups lemon curd
• 1 ¾ cups rhubarb curd
• 1 tablespoon ground freeze-dried strawberries or raspberry powder (optional, for extra color and flavor)
• Fresh flowers or berries for garnish (optional)

Instructions:

Step 1: Prepare the Oven

Preheat your oven to 375°F (190°C) and adjust the oven rack to the middle position.

Step 2: Bake the Lemon Curd Layer

1. Spread the lemon curd evenly into the par-baked and cooled tart crust.
2. Place the tart on a baking sheet and bake for 8-10 minutes, or until the filling is shiny and opaque, with a slight jiggle in the center when shaken.
3. Rotate the tart halfway through baking to ensure even cooking.
4. Remove the tart from the oven and allow it to cool for about 10 minutes.

Step 3: Prepare the Rhubarb Curd Layer

1. While the lemon curd is cooling, combine the rhubarb curd with the ground freeze-dried strawberries or raspberry powder, if using, for added flavor and a vibrant hue.
2. Lightly spoon the rhubarb curd over the lemon layer, then use an offset spatula to gently spread it into an even layer, smoothing the top.

Step 4: Bake the Rhubarb Curd Layer

1. Return the tart to the oven and bake for an additional 15-18 minutes, or until the tart is set and the center still slightly jiggles.
2. Remove the tart from the oven and allow it to cool completely on a wire rack for at least 1 hour before serving.

Step 5: Garnish and Serve

Once the tart is completely cooled, garnish it with fresh flowers or berries for a stunning presentation. Slice and enjoy!

FAQs:

Can I make this tart ahead of time?

Yes! You can prepare this tart up to two days in advance. Simply store it in the refrigerator until you’re ready to serve.

What if I don’t have rhubarb curd?

If you can’t find rhubarb curd or don’t want to make it from scratch, you can substitute it with another fruit curd like strawberry or raspberry. However, rhubarb gives a unique tart flavor that pairs beautifully with lemon.

How do I store leftovers?

Store any leftover tart in an airtight container in the refrigerator for up to 3 days. The flavors only get better as they meld together!