From seeing strawberries growing all over my instagram feed, I finally succumbed to the call of garriguettes! I wanted a good big generous strawberry tart but I wanted to move away a bit from CAP recipes. I finally opted for a strawberry rhubarb tart.And I can assure you that I had a great idea! This tart is delicious, super simple and allowed me to discover a new way to cook rhubarb! I indeed fell for the poached rhubarb from Chocolate and Zucchini and it was pure bliss!
Initially I chose this method simply to maintain the shape of the rhubarb pieces (for my decoration on top). But actually the taste is just incredible. A side that's crispy-melting in an amazing way.
For the tart base, I used a classic sweet pastry. You can find the detailed lining technique in the recipe for apple tart CAP style (you don't have to stress yourself with the fluting ^^).
Poaching the rhubarb
For this, just make a syrup with sugar and water. Then poach the little rhubarb pieces for a minute in the syrup. In three batches it's done! I let the syrup reduce and used the rest to glaze the strawberries.
However, don't do like I did, remember to drain the rhubarb well before placing it on the tart base. I didn't and my pastry was soaked despite my egg white seal.
Assembling the strawberry rhubarb tart
For assembly nothing simpler: bake the tart base blind. Spread the rhubarb pieces on it (keeping the 5-6 nicest ones for decoration) and cover with strawberry halves. To finish, glaze with the rhubarb syrup and arrange a few rhubarb pieces to decorate.
In less than half an hour, an original strawberry tart that looks amazing!
Strawberry rhubarb tart
