Strawberry and rhubarb curd tart

These refreshing tarts will be the talk of your tea party!

12 x 2inch

baked tart shells

1 liter

Rhubarb Curd, (see recipe below)

strawberries, marinated in a splash of Peller Private Reserve Rose

1 cup

Chantilly Cream

½ cup

roasted pistachio crumb

whole eggs

1 ½ cups

sugar

1 cup

Rhubarb Compote, (see recipe below)

¼ cup

lemon juice

½ cup

butter

4 cups

fresh, skin on rhubarb, chopped

Juice of 1 lemon

1 cup

sugar

1 cup

water

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