Strawberry Rhubarb Tart Recipe
crème fraiche whipped cream
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Ingredients
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Tart Crust
Filling
Crème Fraîche Whipped Cream
Method
Prepare Tart Crust
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2
- 3
Blind Bake the Crust
Line the tart crust with parchment paper and fill it with pie weights or dry beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until lightly golden. Let cool.
Prepare Filling
- 4
Mix the Filling
In a large bowl, combine the sliced strawberries, diced rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently to coat the fruit evenly.
- 5
Fill the Tart Shell
Pour the fruit mixture into the cooled tart crust, spreading it evenly.
- 6
Bake the Tart
Bake the filled tart in the preheated oven for 30-35 minutes, or until the fruit is bubbly and the crust is golden brown. Remove from the oven and let cool to room temperature.
Make Crème Fraîche Whipped Cream
- 7
Whip the Cream
In a mixing bowl, combine crème fraîche, heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium speed until soft peaks form.
- 8
Serve
Slice the cooled strawberry rhubarb tart and serve with a generous dollop of crème fraîche whipped cream on top.