Strawberry-Rhubarb Tart
Hey foodies!
Here is finally my strawberry-rhubarb tart recipe! :o)
Yes, it's strawberry and rhubarb season and the two flavours combined are just incredible! So let's make the most of it while we can! Here is my lovely tart.
To make this tart for about 10 people, you will need:
Soft sponge
- 335g of rhubarb
- 185g of strawberries
- 100g of sugar
- 100g of butter
- 1 tsp vanilla extract
- 11g of baking powder
- 4 eggs
- 180g of flour
Compote
- 70g of strawberry/rhubarb mixture
- 10g of sugar
- 20g of water
Diplomat cream
- 2 gelatine leaves
- 40g of egg yolks (2 eggs)
- 50g of sugar
- 20g of cornstarch
- 200g of milk
- 180g of heavy cream
Decoration
- 1kg of strawberries
- A few mint leaves
We'll start by cutting the fruit.
Cut 335g of rhubarb into small rounds of about 0.5 cm. I never peel my rhubarb, unless it's too stringy… But if when you cut it, it cuts easily without making too many strings, then no need to peel it. :o)
Then cut 185g of strawberries into small 0.5 cm cubes as well.
Pour the strawberries and rhubarb into a bowl, mix the two fruits together with a spoon.
Add 50g of sugar and mix again so the sugar is well combined with the fruit.
Then weigh out 70g of the mixture and set it aside in a small separate bowl (we'll need it for our compote).
The fruit will release juice. Leaving them like this for 20 minutes will soften our rhubarb. It will be less acidic afterwards. :o)
We'll now work on our diplomat cream. For this, we'll make a strawberry-rhubarb compote and a pastry cream which will then become a diplomat cream by adding whipped cream to it.
Start by adding 10g of sugar to your 70g of reserved fruit. Mix again, then pour the mixture into a saucepan.
Add 20g of water and heat over medium heat.
Your fruit will gradually turn into a compote.
The water will slowly evaporate and your fruit will caramelise. Stir well with a spatula during cooking.
When your rhubarb cuts easily with the spatula, it's ready. This will take about 5 minutes.
Mash the compote with the spatula, no need to blend it. :o) Then set your compote aside at room temperature.
Now let's make the pastry cream.
To start, soak 2 gelatine leaves in very cold water.
Then in a large bowl, pour 2 egg yolks (40g), 50g of sugar and 20g of cornstarch.
Whisk the mixture until it lightens in colour, meaning it becomes whiter than at the start. :o)
Pour 200g of milk into a saucepan and heat it up.
Once it steams, remove from heat and pour it over your egg/sugar/cornstarch mixture.
Mix well with a whisk until you get a smooth, homogeneous texture.
Pour everything back into the saucepan and heat over medium heat, stirring constantly.
Your cream will thicken gradually. At first, there will be a slight foam on top, but as the cream thickens, the foam will disappear.
At the first "PLOP", remove your saucepan from the heat and continue whisking for about a minute.
Add your 2 squeezed gelatine leaves. Stir the cream until the gelatine has melted.
Add your strawberry-rhubarb compote and mix again.
Pour your cream into a bowl and place cling film directly on the surface (against the cream). Leave your cream in the fridge for at least 2h. It needs to be well chilled before adding the whipped cream.
Preheat your oven to 180°C, fan-assisted.
Now let's tackle our soft sponge.
For this, mix 50g of sugar with 100g of butter and whisk the mixture for 1-2 minutes.
Then add 1 tsp of vanilla extract.
Then add 11g of baking powder. I always weigh small quantities with my spoon scale.
Then add 4 eggs and whisk everything for 1-2 minutes.
You'll get a very liquid texture, that's normal. :o)
Add 180g of flour and whisk again for 1-2 minutes.
This time you'll get a lovely texture.
All that's left is to add the fruit and juice.
So pour in the fruit (along with the juice released by the sugar and fruit) and fold everything together with a spatula.
For this recipe, I used an upside-down tart mould from Decora. It's really great!
This mould is truly a good investment as you can also use it for our blueberry-passion fruit tart recipe or our Easter dessert. ;o)
Spray the mould with a release spray to ensure a clean unmoulding once the sponge is baked.
Then pour in your sponge batter, spread it evenly in your mould and bake your sponge for 30 minutes at 180°C, fan-assisted.
I place my mould directly on the oven rack. This way the baking is optimal.
Once the 30 minutes are up, take your mould out of the oven and let your sponge cool before unmoulding it. If you unmould it too soon, it will break.
Once the sponge has cooled, turn it out onto a plate or serving dish. We have very lovely cake stands in our range.
You'll have a nice hollow to fill with cream and fruit. :o)
We'll now make our diplomat cream. For this, whip 180g of heavy cream into whipped cream and set it aside in the fridge for a few minutes.
In a bowl, pour the pastry cream. It will be quite gelatinous, that's normal.
Whisk it to get a smooth, lump-free cream.
Then fold in the whipped cream little by little.
You'll get a beautiful diplomat cream.
Use a 40 cm piping bag along with a 12 mm star tip. Fill it with the diplomat cream.
You can make this diplomat cream the day before without any problem, keeping it in the fridge.
Once the sponge is completely cooled (it must be neither warm nor lukewarm), pipe your diplomat cream onto your sponge.
Hold your piping bag straight and make lovely small cream peaks. Be generous!
Then place your sponge in the fridge while you cut the strawberries.
Cut your strawberries like this.
So in half through the middle, then just remove the small rounded part on each side so you can overlap them afterwards.
Choose the most beautiful strawberries with a nice tip. And try to sort them by size for a fairly uniform tart.
Then place your strawberries on your cream.
Choose the largest ones first and keep the smaller ones for the centre.
Finish by decorating your dessert with a few mint leaves. Personally I used the smallest ones.
And to keep your strawberries nice and shiny even after several hours, spray your strawberries with the gelatine spray.
This spray is great for all fruit! Your fruit tarts will stay shiny and irresistible!
And there you have it, my lovely strawberry-rhubarb tart! :o)
At our place, it was hugely appreciated. Soft and fresh at the same time! It's THE seasonal dessert.
I hope you'll try this new recipe.
Have a great day!
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Annick
By: Annick H. On 2025-06-16Un délice cette tarte, bel équilibre entre la fraise et la rhubarbe et pas trop sucrée. Comme je n'avais pas le moule de Decora, j'ai cuit la pâte dans un moule à tarte en pyrex graissé, mais j'ai eu du mal à démouler 1x fois froid, la pâte avait collé au fond. Heureusement que le pochage a plus ou moins caché tout ça. Merci pour vos recettes!
Replied by: Karin On 2025-06-16
Question de Sandra
By: Sandra D. On 2023-05-17Bonjour,
Si on n'aime pas la rhubarbe, peut on la remplacer par autre chose ? Ou mettre uniquement de la fraise ? Est-ce les mêmes gramages en cas de substitution ?
Merci et bonne journée
Replied by: Laura On 2023-05-17
Réponse
By: Karin On 2022-06-07Merci pour votre message :-)
Oui sans souci. Vous pouvez le faire un jour à l'avance et le conserver dans une boîte à gâteau.
Belle journée et bonne pâtisserie ;-)
Question de Elodie
By: Elodie R. On 2022-06-04Bonjour, est-ce que le biscuit peut aussi être fait 1 jour à l'avance comme la crème diplomate et juste faire l'assemblage le jour J? Merci à vous, toutes vos recettes sont géniales et tellement bien expliquée ?
Réponse à Merci
By: Karin On 2021-05-05pour votre message. Oui sans souci comme mentionné dans la recette vous pouvez sans autre faire votre crème diplomate une nuit au frigo :)
Bonne pâtisserie et belle journée
Question de Tess
By: Tess M. On 2021-05-05Bonjour, est-ce possible de faire la crème qui doit attendre 2h au frais la vieille et continuer le gâteau le lendemain ?