You could also stir some through marscapone and fill your tart cases. I do this with lemon curd too. A little whipped cream piped on top is nice. They looke very professional and I am all for quick easy and impressive.
clair4,
Dec 8, 4:08am
for rhubarb as I have an abundance in the garden Many thanks for looking
davidt4,
Dec 8, 4:26am
What is the recipe?
clair4,
Dec 8, 5:05am
I don't have a recipe, I was just going to cook up some rhubarb and fill the cases instead of the lemon honey.
wheelz,
Dec 8, 6:02am
Stewed rhubarb on its own is quite wet. might leave you with a soggy mush. I have made butterscotch rhubarb tart that you might be able to do in small tarts. Although it's done with raw pastry not already cooked shells.
nauru,
Dec 8, 6:09am
I always cook rhubarb and add frozen raspberries to it to use as a topping for my yoghurt. I have used it slightly thickened with a little cornflour and cooled for tarts and it worked fine.
davidt4,
Dec 8, 6:27am
You could make some rhubarb curd and that would work. Plain stewed rhubarb would be too wet.
clair4,
Dec 8, 7:15am
Thanks davidt4. Would you have a recipe for the curd as that sounds nice. Thanks for replying
davidt4,
Dec 8, 7:30am
I do, but I'm at the wrong device tonight. I can post it for you tomorrow if nobody else has.
davidt4,
Dec 8, 9:01pm
Here you are. This works for most sour fruits.
Fruit Curd
675 g fresh rhubarb/apricots/raspberries/t- amarillos etc 150 ml lemon juice 4 free-range eggs 450 g sugar 120 g unsalted butter
1. Cook the fruit in a pan with just enough water to prevent the mixture from burning. When soft, push through a strainer into a medium-sized mixing bowl, pressing down on the fruit with a wooden spoon. Throw away any skins and seeds left in the strainer.
2. Beat the eggs lightly and pour into a small saucepan with the sugar, fruit puree, lemon juice, sugar and butter.
3. Cook the mixture over low-medium heat, stirring constantly, for about 5 minutes or until it thickens.
4. Remove from the heat and cool. Refrigerate.
clair4,
Dec 8, 10:44pm
Thanks davidt4. Will make this sometime this week. Hope it keeps until xmAs day in the fridge. Sounds yummy.
clair4,
Jan 15, 6:48pm
davidt I made this recipe and filled smalll tarts for christmas day and they went down a treat. I am going to make some more tomorrow. Thanks for the delicious recipe.
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