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Perfect Strawberry Rhubarb Curd Tart Recipe Easy Homemade Almond Shortcrust

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A delightful tart featuring a balance of tart rhubarb and sweet strawberries with a tender, nutty almond shortcrust. This recipe is simple, quick, and perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (50g) almond flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2 tablespoons cold water (adjust as needed)
  • 1 cup (150g) fresh strawberries, hulled and chopped
  • 1 cup (120g) fresh rhubarb, chopped into small pieces
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Make the Almond Shortcrust: In a food processor, pulse together the all-purpose flour, almond flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces. Add the egg yolk and cold water one tablespoon at a time, pulsing just until the dough starts to come together. If doing by hand, rub the butter into the flours with fingertips, then mix in egg yolk and water gently. The dough should hold when pressed but not be sticky.
  2. Chill the Dough: Turn the dough out onto plastic wrap, shape into a disc, wrap tightly, and refrigerate for at least 30 minutes (up to 2 hours).
  3. Prepare the Tart Shell: Preheat oven to 350°F (175°C). Roll out chilled dough into a 12-inch (30cm) circle about 1/8-inch (3mm) thick. Transfer to tart pan, press evenly into edges, trim excess, and prick base with fork.
  4. Blind Bake: Line shell with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 8–10 minutes until lightly golden. Let cool slightly.
  5. Make the Strawberry Rhubarb Curd: In medium saucepan, combine strawberries, rhubarb, and sugar. Cook over medium heat, stirring occasionally, about 8 minutes until fruit softens and releases juices. Remove from heat and mash lightly.
  6. Strain Fruit Mixture (Optional): Press cooked fruit through fine mesh sieve into bowl, discarding seeds and skins.
  7. Cook the Curd: Whisk eggs in separate bowl. Slowly add warm fruit puree to eggs in steady stream while whisking. Pour mixture back into saucepan and cook over low heat, stirring continuously, until curd thickens and coats back of spoon (8–10 minutes). Avoid boiling.
  8. Finish the Curd: Remove from heat and whisk in butter, lemon juice, and vanilla extract until smooth and glossy. Let cool slightly.
  9. Assemble and Chill: Pour curd into baked tart shell, smooth top with spatula. Refrigerate at least 3 hours or until set.
  10. Serve: Bring tart to room temperature about 15 minutes before serving.

Notes

Chill dough well to keep crust tender. Temper eggs slowly to avoid scrambling. Blind bake crust to prevent sogginess. For gluten-free, substitute all-purpose flour with gluten-free blend. Vegan adaptations possible with coconut oil and silken tofu. Optional to strain curd for smoothness. Bring tart to room temperature before serving for best texture.

Nutrition

Keywords: strawberry rhubarb tart, almond shortcrust, homemade curd, easy tart recipe, spring dessert, fruit tart, gluten-free adaptable, berry tart

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