This Rhubarb & Mint Tart Recipe features a generous helping of Strawberries, Lemon Cream and Pistachios. It’s the perfect dessert to trick your guests into thinking you’re a gourmet chef.
Rhubarb strawberry filling
2 cups of diced rhubarb, about 10 oz or 2-3 stalks, 2 cups of diced strawberries, about 12 oz, ½ cup sugar, adjust to taste, 1 tablespoons lemon juice
Lemon Cream Filling
1 cup heavy whipping cream, 1 cup lemon curd, store bought or homemade, 2 tablespoons lemon zest
Chill medium sized metal mixing bowl for a few minutes. On high speed, whip heavy whipping cream until soft peaks form then gently fold in lemon curd+lemon zest.
Combine the rhubarb, lemon juice and sugar in a bowl. Mix well and let rest for at least 30 minutes, stirring every once in a while. Add to a pot and bring to boil, dissolving sugars and cooking rhubarb then let cool. Prep pre-cooked tart (store bought or home-made) by filling bottom with the Lemon Cream Filling, layering rhubarb on top. Cut fresh strawberries and layer on top of rhubarb then garnish with mint leaves and pistachios.