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Flavorful Rhubarb Curd Tart with Crunchy Pistachio Shortbread

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A delightful spring dessert featuring a tangy rhubarb curd paired with a buttery, crunchy pistachio shortbread crust. This tart balances bold flavors with a smooth, luscious texture and is perfect for impressing without stress.

Ingredients

Scale
  • 1 cup (140g) all-purpose flour
  • 1/2 cup (70g) shelled pistachios, finely chopped or ground
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225g) rhubarb, chopped into 1-inch pieces
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup (115g) unsalted butter, softened and cut into pieces

Instructions

  1. Make the Pistachio Shortbread Crust: In a food processor, pulse the flour, chopped pistachios, sugar, and salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add vanilla extract and pulse again until the dough starts to come together. If it feels too dry, add a teaspoon of cold water at a time.
  2. Turn the dough onto a lightly floured surface and gently knead it into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Roll and Bake the Crust: Preheat oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit your tart pan (about 1/4 inch or 6mm thick). Transfer to the tart pan, pressing gently into edges and trimming excess. Prick the base with a fork to prevent puffing.
  4. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake another 10-12 minutes until golden and crisp. Let cool completely.
  5. Prepare the Rhubarb Curd: In a medium saucepan, combine chopped rhubarb, sugar, and lemon zest. Cook over medium heat, stirring occasionally, until rhubarb is soft and breaking down (about 8-10 minutes). Remove from heat and let cool slightly.
  6. Transfer rhubarb mixture to a blender or use an immersion blender to puree until smooth. Strain through a sieve to remove any fibrous bits for silky curd.
  7. In a heatproof bowl, whisk eggs and egg yolk together. Gradually whisk in the rhubarb puree and lemon juice.
  8. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 8-10 minutes). Do not let it boil or the eggs will scramble.
  9. Remove from heat and whisk in the softened butter, one piece at a time, until smooth and glossy.
  10. Pour the rhubarb curd into the cooled pistachio crust and smooth the top. Refrigerate for at least 4 hours or overnight to set fully.

Notes

Use frozen rhubarb if fresh is unavailable; thaw and drain excess liquid before use. For gluten-free, substitute flour with almond flour and press dough more firmly. For dairy-free, substitute butter with coconut oil but expect a slight flavor change. Chill dough well to prevent shrinkage. Blind bake crust with pie weights to avoid puffing. Use a sharp knife dipped in hot water for clean tart slices. The curd firms up after chilling; if loose initially, refrigerate longer.

Nutrition

Keywords: rhubarb tart, pistachio shortbread, spring dessert, rhubarb curd, tart recipe, easy dessert, nutty crust, fruit curd tart

Find it online: https://elvafood.com/flavorful-rhubarb-curd-tart-recipe-with-crunchy-pistachio-shortbread-perfect-for-spring/