Ingredients
- 1.25 cups Fresh Rhubarb chopped
- 2 tbsp Sugar
- 3/4 tbsp Water
CRUST:
- 1/3 cup All-purpose flour
- 2 tbsp Pecans
- 2 tbsp Butter cubed (cold)
- 2 tbsp Powdered sugar
- pinch Salt
CURD:
- 2 Egg yolks
- 2 tbsp Sugar
- 1/3 tbsp Lemon juice
- 1.5 tsp Lemon zest
- 1.5 tbsp Butter cubed
Instructions
- Preheat the oven to 350 degrees. Grease a muffin tin with nonstick spray.
- In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor or blender and blend until mixture is smooth; set aside.
- For crust: place the flour, pecans, butter, confectioners' sugar and salt in a food processor; blend until crumbly. Press the mixture into the bottom and a portion of the way up the sides of muffin tin wells . Bake for 10 to 15 minutes or until lightly browned.
- Meanwhile, in a saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Pour into prepared crust.
- Bake 15-20 minutes or longer until center is almost set. Cool completely. Refrigerate for at least 1 hour. Just before serving.
Nutrition
Calories: 252kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 92mg | Potassium: 47mg | Fiber: 1g | Sugar: 16g | Vitamin A: 439IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
Rhubarb Tart
Ingredients
- 1.25 cups Fresh Rhubarb chopped
- 2 tbsp Sugar
- 3/4 tbsp Water
CRUST:
- 1/3 cup All-purpose flour
- 2 tbsp Pecans
- 2 tbsp Butter cubed (cold)
- 2 tbsp Powdered sugar
- pinch Salt
CURD:
- 2 Egg yolks
- 2 tbsp Sugar
- 1/3 tbsp Lemon juice
- 1.5 tsp Lemon zest
- 1.5 tbsp Butter cubed
Instructions
- Preheat the oven to 350 degrees. Grease a muffin tin with nonstick spray.
- In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor or blender and blend until mixture is smooth; set aside.
- For crust: place the flour, pecans, butter, confectioners' sugar and salt in a food processor; blend until crumbly. Press the mixture into the bottom and a portion of the way up the sides of muffin tin wells . Bake for 10 to 15 minutes or until lightly browned.
- Meanwhile, in a saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Pour into prepared crust.
- Bake 15-20 minutes or longer until center is almost set. Cool completely. Refrigerate for at least 1 hour. Just before serving.
Nutrition
Calories: 252kcalCarbohydrates: 25gProtein: 3gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 124mgSodium: 92mgPotassium: 47mgFiber: 1gSugar: 16gVitamin A: 439IUVitamin C: 2mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!