Strawberry Rhubarb Tart

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We love strawberries, mixed with rhubarb it makes a great combination. The sweetness and fruitiness of the strawberries and the slight acidity of the rhubarb harmonize perfectly.

A crispy short pastry base with a strawberry-rhubarb filling topped with mascarpone cream.

It is really a refreshing spring tart.

Strawberry Rhubarb Tart

A crispy short pastry base with a strawberry-rhubarb filling topped with mascarpone cream.

Zutaten
Short Pastry
  • 250 g flour
  • 50 g powdered sugar
  • a pinch of salt
  • 120 g butter
  • 1 egg
To brush
  • 50 g semi bitter chocolate
Strawberry Rhubarb Filling
  • 1 sachet powdered gelatine (9g) or 6 gelatine leaves
  • 300 g rhubarb
  • 300 g fresh strawberries
  • 50 g sugar
  • vanilla
Mascarpone Cream
  • 250 g mascarpone
  • 250 g cream
  • 50 g powdered sugar
To decorate
  • some strawberries
  • some mint leaves
Anleitungen
Short Crust Pastry
  1. Crumble flour, sugar and salt with small pieces of butter.

  2. Add egg and knead to a dough.

  3. Roll out on a floured surface and place in a tart form. (26 cm Ø)

  4. Place tart form in the fridge for about 20 minutes.

  5. Blind-baking: Place baking paper in short pastry and fill in with uncooked beans. (to keep pastry from rising)

  6. Bake in preheated oven at 180° C for 15 minutes.

  7. Remove from oven. Remove baking paper and beans.

  8. Bake for further 5 to 7 minutes.

  9. Leave to cool.

Strawberry Rhubarb Filling
  1. Soak gelatine powder in some cold water.

  2. Wash rhubarb and cut in small pieces.

  3. Cut strawberries in small pieces.

  4. Warm rhubarb and sugar slowly in a pot. Boil for about 5 minutes.

  5. Take from fire. Add gelatine and stir until it dissolves, add strawberries and stir.

  6. Leave to cool.

Chocolate Layer
  1. Chop and melt chocolate. Brush chocolate on cold shortcrust.

Fill-in
  1. When the Strawberry Rhubarb Filling is cold, pour on shortcrust shell.

  2. Place in refrigerator for some hours or over night.

Mascarpone Cream
  1. Stir mascarpone shortly.

  2. Add cream and powdered sugar and whisk until stiff.

  3. Spread mascarpone cream on strawberry rhubarb filling.

  4. Using a spoon draw patterns in the cream.

  5. Decorate with strawberries and mint leaves.

Rezept-Anmerkungen

Tip for the short pastry:

I let the shortcrust pastry in the tart form go a little bit over the rim.

After blind baking, when I remove the baking beans. I then put the pastry back in the oven for a few minutes.

Enjoy baking!
Maggi & Family

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.

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