Beautiful Strawberry Rhubarb Tart with Shortbread Crust

Introduction & Inspiration

There are few flavor combinations that sing of late spring and early summer as beautifully as strawberry and rhubarb, and this stunning Strawberry Rhubarb Tart captures that perfect sweet-tart harmony in the most elegant way imaginable! Imagine a crisp, buttery, melt-in-your-mouth shortbread crust, filled with a velvety smooth, rich, and creamy custard that’s been infused with a homemade strawberry rhubarb compote and brightened with fresh lemon juice. Topped with fresh berries, roasted rhubarb, and other lovely garnishes, it’s a true showpiece dessert that is sure to impress.

My inspiration for this recipe comes from a deep love for classic French patisserie and the simple joy of seasonal fruit desserts. This tart combines the best of both worlds: the rich, smooth texture of a classic lemon curd (but in this case, a strawberry rhubarb curd!) and the simple comfort of a fruit tart built on a delicious shortbread base. It’s a truly special treat that’s perfect for celebrating the season.

This tart is fantastic for a special occasion, an elegant dinner party dessert, or anytime you want to create something truly memorable and delicious from scratch. It’s a wonderful baking project with absolutely breathtaking and delicious results! It is a perfect dessert recipe.

Nostalgic Appeal / Comfort Factor

Homemade fruit tarts and pies hold a special place in the world of comfort food, evoking memories of holidays, family celebrations, and the comforting aroma of fruit and pastry baking in the kitchen. The classic pairing of sweet strawberries and tangy rhubarb is deeply nostalgic for many, a taste synonymous with the arrival of warm weather and the bounty of home gardens.

This recipe takes those comforting flavors and presents them in a sophisticated, elegant format that still feels incredibly heartwarming. The creamy custard filling and the buttery shortbread crust offer a rich, satisfying comfort, while the bright fruit flavors feel fresh, vibrant, and uplifting. It’s a dessert that feels both incredibly special and comfortingly familiar.

Making this tart from scratch is a rewarding experience that results in a beautiful and delicious taste of homemade comfort. A perfect dessert to share.

Homemade Focus

This recipe is a wonderful celebration of creating an elegant, multi-component dessert entirely from scratch using classic pastry techniques. You’ll be crafting a simple yet perfect press-in shortbread crust, a vibrant strawberry rhubarb compote cooked down on the stovetop, and a rich, luscious cooked custard filling that forms the heart of the tart.

The homemade focus shines brightly in the preparation of the filling, which is similar to making a classic fruit curd. You’ll be creating a smooth slurry with cornstarch and lemon juice, tempering delicate egg yolks, and gently cooking the custard on the stovetop until it’s perfectly thickened, before enriching it with softened butter off the heat for a velvety finish. The final artful arrangement of fresh toppings is another key homemade touch.

It’s about taking fresh, seasonal fruit and combining it with fundamental pastry techniques to create a truly special, restaurant-quality dessert in your own kitchen. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is a sophisticated and harmonious balance between a buttery shortbread crust, a rich and creamy sweet-tart strawberry rhubarb filling, and fresh, vibrant toppings. The shortbread crust should be tender, crumbly, and rich with butter flavor, providing a perfect base.

The filling is the star: it should be velvety smooth, with the jammy sweetness of strawberry and the distinct tangy notes of rhubarb and fresh lemon juice all coming through. The five egg yolks and the softened butter stirred in at the end should make it incredibly rich and custardy. The texture should be soft and luscious, setting up perfectly after chilling to a sliceable consistency. The fresh fruit toppings should provide a bright, juicy contrast to the rich filling.

The overall experience should be an elegant tart that is a symphony of sweet, tart, creamy, and buttery flavors, with a delightful interplay of textures from the crisp crust, the smooth filling, and the fresh toppings. A perfect balance between flavour and texture.

Ingredient Insights

For the Strawberry Rhubarb Compote (A necessary sub-recipe):

• Rhubarb & Strawberries: This is the classic sweet-tart fruit pairing. The rhubarb provides the primary tangy flavor, while the strawberries offer sweetness, a jammy texture, and beautiful color.
• Sugar & Lemon Juice: These ingredients sweeten and brighten the fruit, help it to break down into a compote, and the acidity of the lemon juice helps the fruit retain a vibrant color.

For the Shortbread Crust:

• All-Purpose Flour: Provides the structure for the crust.
• Powdered Sugar: Contains cornstarch, which results in a more tender, finer, melt-in-your-mouth crumb compared to using granulated sugar, which is perfect for shortbread.
• Salt: Balances the sweetness and enhances the rich flavor of the butter.
• Unsalted Butter (Softened): The key to a rich, flavorful crust. Using softened butter makes it easy to mix and press into the tart pan.

For the Custard Filling:

• Lemon Juice & Cornstarch: These are whisked together to create a smooth “slurry.” This is an important step to prevent the cornstarch from forming lumps when it’s added to the other filling ingredients. Cornstarch acts as the primary thickener for the custard filling.
• Strawberry Rhubarb Compote: This is the main flavor component of the filling, providing the fruit element.
• Granulated Sugar: Adds additional sweetness to the custard to balance the lemon juice and any tartness from the fruit.
• Egg Yolks: Egg yolks are a crucial ingredient for creating a rich, smooth, and classic custard. They provide richness, color, and are a key part of the thickening and setting process for the filling.
• Unsalted Butter (Softened): This is stirred into the filling at the very end, off the heat. This technique, similar to making a curd, adds shine, flavor, and extra richness for a velvety mouthfeel.
• Vanilla Extract: Enhances all the sweet and fruity flavors in the filling.

For the Topping:

• Fresh fruit, mint leaves, and whipped cream provide beautiful finishing touches and textural contrast.

Essential Equipment

• 9-inch Round Tart Pan (with a removable bottom): Absolutely crucial for this recipe. It allows you to cleanly remove the finished tart from the pan for a beautiful presentation without having to invert it.
• Medium Saucepan: For cooking the strawberry rhubarb compote.
• Another Medium Saucepan (Heavy-Bottomed Recommended): For cooking the delicate egg yolk-based custard filling. A heavy bottom helps to distribute heat evenly and prevent scorching.
• Mixing Bowls (Medium, Small): For the crust ingredients and for making the cornstarch slurry.
• Whisk: Essential for making the smooth cornstarch slurry and for stirring the custard constantly while it cooks.
• Rubber Spatula or Spoon: For mixing the crust and for spreading the filling.
• Measuring Cups & Spoons:
• Oven:
• Wire Cooling Rack: For cooling the baked crust and the finished tart.

Ingredients

(Based on 1x column)

For the Strawberry Rhubarb Compote (to make ~1 cup):

• ▢ 1 ½ cups chopped fresh or frozen rhubarb (about ½-inch pieces)
• ▢ 1 cup sliced fresh or frozen strawberries
• ▢ ½ cup granulated sugar
• ▢ 1 tablespoon fresh lemon juice

For the Shortbread Crust:

• ▢ 1 cup all-purpose flour
• ▢ ½ cup powdered sugar, sifted
• ▢ ⅛ teaspoon salt
• ▢ ½ cup (1 stick) unsalted butter, softened

For the Custard Filling:

• ▢ ¼ cup fresh lemon juice
• ▢ 3 tablespoons cornstarch
• ▢ 1 cup prepared Strawberry Rhubarb Compote (from recipe above)
• ▢ ⅔ cup granulated sugar
• ▢ 5 large egg yolks, lightly beaten
• ▢ ¼ cup (½ stick) unsalted butter, softened, cut into tablespoon-sized pieces
• ▢ 1 teaspoon vanilla extract

For the Topping:

• ▢ Fresh strawberries, halved
• ▢ Roasted rhubarb pieces (optional, see Tips)
• ▢ Fresh mint leaves
• ▢ Whipped cream (optional)

Step-by-Step Instructions

1. Make the Strawberry Rhubarb Compote (Prepare First):

• In a medium saucepan, combine the chopped rhubarb, sliced strawberries, ½ cup of granulated sugar, and 1 tablespoon of fresh lemon juice.
• Cook this mixture over medium heat, stirring frequently, until the fruit breaks down and the mixture has thickened into a jam-like consistency. This will take about 15-20 minutes.
• Set the compote aside to cool while you prepare the crust. You will need 1 cup of this compote for the filling recipe. Any extra can be stored in the fridge and is delicious on its own!

2. Prepare and Bake the Shortbread Crust:

• Preheat your oven to 350°F (175°C).
• In a medium bowl, mix together the 1 cup of all-purpose flour, ½ cup of powdered sugar, and ⅛ teaspoon of salt.
• Add the ½ cup of softened butter. Use a fork, a pastry cutter, or your clean fingertips to mix and cut the butter into the dry ingredients until a soft, crumbly dough forms.
• Transfer the dough to your 9-inch round tart pan with a removable bottom. Press the dough firmly and evenly into the bottom and up the sides of the pan to create a neat crust.
• Bake the crust for 12-15 minutes, or until it is set and lightly golden brown.
• Remove the baked crust from the oven and set it on a wire cooling rack to cool completely.

3. Prepare the Custard Filling:

• In a small bowl, whisk together the ¼ cup of fresh lemon juice and the 3 tablespoons of cornstarch until the mixture is completely smooth with no lumps. This is your slurry.
• In a medium, heavy-bottomed saucepan, stir together the 1 cup of the prepared and cooled strawberry rhubarb compote, the ⅔ cup of granulated sugar, and the lightly beaten egg yolks.
• Whisk the lemon juice-cornstarch slurry into the saucepan with the compote mixture.
• Place the saucepan over medium heat. Cook, stirring or whisking constantly and thoroughly, until the mixture thickens and begins to bubble.
• Once the mixture starts to bubble, continue to cook and stir for 1 minute more. It is crucial to stir constantly during this process to prevent the egg yolks from scrambling and to ensure the custard cooks evenly.

4. Finish the Filling and Assemble the Tart:

• Remove the thickened custard from the heat immediately.
• Stir in the 1 teaspoon of vanilla extract.
• Add the softened butter to the hot custard, one tablespoon at a time, stirring until each piece is completely melted and the filling is smooth and glossy before adding the next piece.
• Pour the warm custard filling into the prepared and completely cooled shortbread tart shell.
• Use a spatula to spread the filling into an even layer.

5. Chill the Tart Thoroughly:

• Cover the tart carefully with plastic wrap (you can let it cool at room temperature for a bit first so that condensation doesn’t form too much on the plastic wrap).
• Place the tart in the refrigerator to chill completely before serving. This is a very important step for the custard filling to set fully. It will need to chill for at least 4 hours, but chilling overnight is even better for a firm, clean slice.

6. Decorate and Serve:

• Once the tart is thoroughly chilled and set, carefully remove the outer ring of the tart pan. If the tart is on a parchment circle on the bottom piece, you can carefully slide it onto a serving platter.
• Just before serving, top the tart with fresh, halved strawberries, pieces of roasted rhubarb (see Tips for how to make), fresh mint leaves, or dollops of whipped cream. As the recipe notes, a drizzle of melted chocolate would also be a wonderful addition!
• Slice the Strawberry Rhubarb Tart into wedges using a sharp knife. For the cleanest cuts, you can dip the knife in hot water and wipe it clean with a paper towel between each slice.
• Serve chilled and enjoy this beautiful homemade dessert!

Troubleshooting

• Crust Too Crumbly or Too Hard: The dough might have been overworked after mixing, or the butter-to-flour ratio was slightly off. Ensure you use softened, not melted, butter for the crust and mix just until combined. Press it firmly into the pan.
• Custard Filling Curdled or Scrambled: This is the most common issue with cooked custards. It happens if the heat was too high while cooking the egg yolk-based filling, or if you didn’t stir constantly. The key is to use gentle, medium heat and never stop stirring or whisking! If it does happen, you can try to save it by immediately straining it through a fine-mesh sieve to remove the cooked egg bits.
• Filling Didn’t Set or is Too Runny: The filling wasn’t cooked long enough on the stovetop to allow the cornstarch and egg yolks to properly thicken and activate, or the tart wasn’t chilled for long enough. Ensure the mixture bubbles and thickens on the stove for the full minute. Chilling overnight is the best way to guarantee a firm set.
• Filling Too Thin: Not enough cornstarch was used, or it wasn’t cooked long enough. Make sure your slurry is well-mixed and that the custard boils gently for the full minute.
• Crust Getting Soggy: The filling was poured in while the crust was still warm, or the filling itself was too thin. Ensure the crust is completely cool before adding the warm filling. The thickness of the custard should prevent a soggy crust if prepared correctly.

Tips and Variations

• Low and Slow Heat for Custard: When cooking the egg yolk-based filling, constant stirring over medium-low to medium heat is the absolute key to preventing scrambling and ensuring a silky-smooth, luscious texture.
• Toast the Crust for Deeper Flavor: For a richer, nuttier flavor, you can bake the shortbread crust for an extra 3-5 minutes until it’s a bit more deeply golden brown, but be sure to watch carefully to prevent burning.
• Roasted Rhubarb Topping: For a beautiful and flavorful garnish, toss about 1 cup of chopped fresh rhubarb with 1-2 tablespoons of sugar and spread it on a parchment-lined baking sheet. Roast in a 400°F (200°C) oven for about 10-15 minutes, or until the rhubarb is tender but still holding its shape. Let it cool completely before arranging it on top of the tart.
• Different Fruit Compotes: The custard filling method would work wonderfully with other homemade fruit compotes. Consider trying a raspberry, apricot, or peach compote for a different seasonal twist.
• Add Spices to the Compote: A pinch of ground ginger or cardamom would be a lovely addition to the strawberry rhubarb compote, adding a touch of warm spice.
• Make Components Ahead of Time: This is a great dessert to prep in stages. You can bake the crust and make the compote a day or two in advance. Store the cooled crust well-covered at room temperature and the compote in the fridge. Prepare the filling and assemble the tart the day before you plan to serve it to allow for overnight chilling.

Serving and Pairing Suggestions

• Serve Chilled: This tart is at its absolute best when the custard filling is fully chilled and set, which allows for clean slicing and a refreshing taste.
• An Elegant Dessert for Any Occasion: Perfect for spring and summer dinner parties, showers, holiday brunches, or any special occasion that calls for an impressive homemade dessert.
• With Whipped Cream: A dollop of lightly sweetened homemade whipped cream or even crème fraîche is the perfect accompaniment to balance the sweet-tart flavors.
• With Tea or Coffee: A wonderful treat for an afternoon gathering with friends.
• Wine Pairing: A light and sweet dessert wine, such as a Moscato or a late-harvest Riesling, would pair beautifully with this tart.

Nutritional Information

(Note: Estimated, per slice, assuming 8 slices. This is a rich, buttery dessert.)

• Calories: 380-500+
• Fat: 22-32g+
• Saturated Fat: 13-20g+
• Cholesterol: 130-180mg+ (High due to the 5 egg yolks and butter)
• Sodium: 120-200mg+
• Total Carbohydrates: 45-60g+
• Dietary Fiber: 2-4g+
• Sugars: 30-45g+
• Protein: 4-7g+

Bake a beautiful Strawberry Rhubarb Tart! This recipe features a buttery shortbread crust, a luscious strawberry rhubarb and lemon curd-style filling, and is perfect for fresh toppings.

Print

Recipe Summary and Q&A

Summary: This beautiful Strawberry Rhubarb Tart features a homemade press-in shortbread crust that is par-baked and then cooled completely. A luscious custard filling is made by cooking a homemade strawberry rhubarb compote with sugar, egg yolks, and a lemon juice-cornstarch slurry on the stovetop until thickened. Softened butter and vanilla are stirred in off the heat. This warm filling is poured into the cooled crust, and the entire tart is then chilled for at least 4 hours (or preferably overnight) until completely firm. It’s served chilled, with fresh toppings like halved strawberries, optional roasted rhubarb pieces, mint leaves, or whipped cream.

Q&A:

• Q: What if I don’t have a tart pan with a removable bottom?
  • A: A standard 9-inch pie plate can be used as a substitute. The presentation will be different as you’ll need to serve the slices directly from the dish rather than removing the whole tart first, but it will be just as delicious!
• Q: My custard filling has little bits of cooked egg in it. What did I do wrong and can I fix it?
  • A: This indicates that the egg yolks “scrambled” or curdled. This usually happens if the heat was too high while you were cooking the custard, or if you didn’t stir it constantly. The key is to use gentle, medium heat and to keep the mixture moving with a whisk at all times. If it does happen, you can try to save it by immediately removing it from the heat and pouring it through a fine-mesh sieve to strain out the cooked egg bits.
• Q: Can I use store-bought strawberry or rhubarb pie filling instead of making the compote?
  • A: You could try, but the results would be very different. Canned pie fillings are often much thicker, sweeter, and may contain different thickeners (like more cornstarch) which could affect how the final custard filling sets up and tastes. Making the simple compote from scratch as described is recommended for the best flavor and texture.
• Q: How far in advance can I make this tart?
  • A: This is an excellent make-ahead dessert! You can prepare and assemble the entire tart (crust and filling) a day or even two days before you plan to serve it. Keep it covered in the refrigerator. Add the fresh fruit toppings and whipped cream just before serving for the best appearance and freshness.