Strawberry-Rhubarb Tart

Recipe in video

Hey there, foodies!

As you may have guessed, I'm a huge fan of the strawberry-rhubarb combination. I promise, this is the last recipe for this year. After this I'll work with other fruits. ;-)

So here is my strawberry-rhubarb tart! A Breton shortbread, a strawberry mousse and caramelized rhubarb.

To make one 19 cm tart, you will need:

Caramelized Rhubarb

- 300gr of rhubarb (about 4 stalks)

- 70gr of sugar

Strawberry Mousse

- 2 gelatin sheets

- 140gr of strawberries

- 10gr of lime juice

- 32gr of sugar

- 80gr of heavy cream

Breton Shortbread

- 85gr of butter

- 80gr of sugar

- 30gr of egg yolks

- 1,5gr of salt

- 1,5gr of baking soda

- 115gr of flour

Assembly and Decoration

- Gelatin spray

- 8 to 10 strawberries

We'll start by preparing our caramelized rhubarb.

Caramelized Rhubarb

Preheat your oven to 160°C fan-assisted.

Cut 300gr of rhubarb in half lengthwise. This should give you a thickness of about 5 mm.

Get a perforated baking sheet lined with a silicone mat and spread your rhubarb halves on it.

Sprinkle your rhubarb with 70gr of sugar.

Bake your tray for 25 minutes at 160°C fan-assisted.

Your rhubarb should be well cooked. Then let it cool on the tray.

For this recipe, I used the Tarte Ring Round kit from Silikomart. A 19 cm perforated ring and a 16 cm mold.

Once the rhubarb has cooled, place your silicone mold on a board or tray and arrange strips of rhubarb inside your mold.

The side of the rhubarb that was against the mat is the side that goes against your mold.

Press the rhubarb strips tightly against each other and leave no gaps between them... Otherwise it will show when you unmold.

Once all the rhubarb strips are in place, cut off the excess with a pair of scissors.

Place your mold in the freezer while you make your strawberry mousse.

Strawberry Mousse

Start by softening 2 gelatin sheets in cold water and set aside.

In a saucepan, pour 140gr of diced strawberries.

Add 32gr of sugar and 10gr of lime juice then bring everything to a boil.

Once the mixture is boiling, remove it from the heat and add the softened gelatin sheets.

Stir gently until the gelatin melts, then blend the strawberries with an immersion blender until the mixture is smooth.

Let the mixture cool in the fridge until it reaches approximately 25°C.

Once the mixture is at the right temperature, pour 80gr of heavy cream into a jug and whip it until you get a nice whipped cream.

Be careful not to over-whip your cream. Heavy cream splits quickly!

Warning! If your strawberries are above 25°C, your cream will melt... So really wait until the strawberries are at the right temperature.

Pour half of the whipped cream into the strawberry purée and fold gently by hand so that both mixtures incorporate.

Add the rest in 2 additions, so as not to deflate everything.

Once the mousse is ready, take your rhubarb-filled mold out of the freezer and pour your mousse over the rhubarb.

Put everything back in the freezer for a minimum of 2h.

Last step, the Breton shortbread.

Breton Shortbread

Preheat your oven to 170°C fan-assisted.

In a large bowl, pour 85gr of butter with 80gr of sugar and whisk the mixture.

Then add 1.5 egg yolks (30gr) and 1,5gr of salt.

Finally, also add 1,5gr of baking soda.

To be precise, use a spoon scale to weigh the salt and baking soda. ;o)

Mix everything together with the whisk again.

Once the texture is homogeneous, remove the whisk from your mixer and add 115gr of flour.

Attach the flat beater (K) and mix for 10-20 seconds maximum at speed 1.

After a few seconds, stop your mixer then gather the dough into a ball.

Be careful not to over-mix, as the gluten could activate and cause the dough to puff up during baking. For this recipe we need a nice flat biscuit.

Then pour your dough onto a sheet of baking paper.

Place your 19 cm ring on your sheet. Add a second sheet of baking paper on top of your ring and dough.

Flatten the dough with your hand, then use a small glass or cup to smooth your dough as much as possible.

Be careful to spread it as evenly as possible. Ideally it should be the same thickness throughout.

Remove the baking paper sheet and bake your biscuit in your preheated oven at 170°C fan-assisted for 25 minutes.

Once baked, your biscuit should be nicely golden. Unmold it and carefully turn it over.

Let it cool on the tray.

To start assembling, your biscuit must be completely cold and your mousse must be fully set. If so, let's go! :-)

Assembly and Decoration

Carefully unmold your strawberry mousse. The rhubarb design looks amazing, doesn't it? :o)

Place your mousse on your biscuit, right in the center.

Spray your rhubarb with a little gelatin spray. This will make your rhubarb shine and prevent it from oxidizing.

Your rhubarb will turn white, that's normal! It's simply the gelatin freezing on contact with the frozen rhubarb. But once your tart has thawed, it will be beautifully shiny.

Cut some strawberries and place them all around your rhubarb.

Give a final little spritz of gelatin spray on your strawberries. This will keep them fresh and shiny.

Place your tart in the fridge for a minimum of 1-2h. Enough time for the mousse to thaw and the rhubarb to become ultra shiny.

And here is the result! :o)

A seasonal tart, ultra stunning but above all ultra indulgent!

The recipe is quite easy to make so don't hesitate to give it a go!

I hope you enjoy this recipe.

Wishing you a wonderful Sunday, foodies!

Karin

P.S.: All the equipment used for this tart can be found at the bottom of the recipe.