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Rhubarb and Mint Tart Recipe

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.

 

Directions
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.

 

Rhubarb and Mint Tart Recipe Rhubarb and Mint Tart Recipe Rhubarb and Mint Tart Recipe Rhubarb and Mint Tart Recipe Rhubarb and Mint Tart Recipe Rhubarb and Mint Tart Recipe Rhubarb and Mint Tart Recipe Rhubarb and Mint Tart Recipe Rhubarb and Mint Tart Recipe

 

Catering: GB Culinary

If you love this recipe, click here to view my Lemon and Rose Cocktail

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