INGREDIENTS
- 12 x 2inch baked tart shells
- 1 liter Rhubarb Curd (see recipe below)
- 6 strawberries marinated in a splash of Peller Private Reserve Rose
- 1 cup Chantilly Cream
- ½ cup roasted pistachio crumb
Rhubarb Curd
- 4 whole eggs
- 1 ½ cups sugar
- 1 cup Rhubarb Compote (see recipe below)
- ¼ cup lemon juice
- ½ cup butter
Rhubarb Compote
METHOD
- Fill the prebaked tart shells with the rhubarb curd,
- Next spread Chantilly cream over the top of half of tart shell, leaving half exposed with curd.
- Then dice the marinated strawberries and sprinkle over the center of the tart and then sprinkle a line of pistachio crumb along the side of the strawberries.
- Serve chilled.
Rhubarb Curd
- Mix the eggs, sugar, rhubarb compote, lemon juice and butter into a pot. Warm over medium heat, constantly stirring with a wooden spoon. The mixture will start to thicken, you are looking for a texture that will coat the back of the wooden spoon.
- When the curd is the right thickness, remove from the heat, strain into a bowl and allow to cool.
3. Then chill the curd for at least 1 hour. Serve Chilled.
Rhubarb Compote
- Mix all ingredient into a pot and simmer until a thick compote.