British cookbook author Sara Lewis shared this craving-worthy strawberry rhubarb recipe with us. And I couldn’t wait to share it with you. It contains one of my favorite flavor combinations. I quite literally dream about the bold, tongue-tingling combination of the tart rhubarb with the sweet, faintly vanilla flavor of peak-of-season strawberries. Best of all, the whole thing rests atop a shortbread crust with a layer of sexy, vanilla custard.
This Strawberry Rhubarb Tart represents British baking at its finest. You may think the British only started baking to compete on The Great British Baking Show. But many of the world’s most beloved baked goods are British in origin. The British are credited with inventing carrot cake, for example. (There is some dispute. Some historians believe the dish is Swiss. But the popular believe is that the cake was first created by the Brits.) According to Wikipedia, cobbler is also considered a British dessert. And it is widely believed that the Brits were the first to use rhubarb in baked goods. (Did you know that the British started cultivating rhubarb in the 1600’s?)
What makes strawberry rhubarb tart an aphrodisiac?
But enough with the history lesson. Let’s get back to the important things like the toe-curling sweet and tart notes of a strawberry rhubarb tart. Of course, you know I can’t let you enjoy this recipe without letting you know exactly what makes it worthy of aphrodisiac foods website. For starters, while some foods are simply a pleasure to the tongue, the combination of strawberry and rhubarb is a full body experience. The tart and tannic notes of rhubarb cause a physical response not dissimilar to the pleasurable pain of biting into a fresh chile. But the strawberry steps in to immediately soothe the tongue and the throat. Not to mention every muscle that clenched with the shock of tartness to the tongue. Then, of course there’s the aphrodisiac attributes of the actual ingredients. Strawberries are among the world’s most treasured aphrodisiac foods. Learn more about what makes strawberries potent aphrodisiacs. As for the other ingredients, I could mention that eggs are historically aphrodisiac. Or I could make an argument for the slippery seduction of butter. But really this is a dessert, after all. The true aphrodisiac appeal of this one is in the experience not the nutrition.
Deep Dish Rhubarb and Strawberry Tart Recipe
For the shortbread crust
- 1 c and 2 tbsp white flour
- 1/4 c powdered sugar
- 1/2 c butter at room temperature diced
- 2 egg yolks
- 1-1 1/2 tbsp cold water
For the custard:
- 2 egg yolks
- 1 egg
- 2 tbsp granulated sugar
- 1/2 c double cream
- 7 oz 2% milk
- 1 tsp vanilla extract
For the fruit topping
- 9 oz trimmed rhubarb cut into 1 inch lengths
- 1 tbsp butter
- 1 tbsp granulated sugar
- 2 tbsp redcurrant jelly
- 14 oz strawberries halved or sliced depending on the size
- 8 3 1/2-inch tart tins
- First make the pastry. Add the flour, sugar and butter to a food processor or electric mixer and mix until fine crumbs.
- Add the egg yolks and mix until a smooth soft dough, adding a little water as needed.
- Knead pastry lightly on a floured surface then cut into 8 pieces and roll out each piece until a little larger than a 3 1/2 inch loose based tart tin.
- Lift the pastry into the tin and press up the sides then trim a little above the top of the tin to allow for shrinkage.
- Continue until you have lined 8 tins. Prick the bases with a fork, put tins on a baking sheet and chill for 15 minutes, longer if time.
- Preheat the oven to 350 degrees. Line each tart with a square of parchment and fill with baking beans or dried pulses.
- Bake for 10 minutes, remove the paper and beans and cook for 4-5 minutes until the bases are crisp.
- While the tarts cook, mix the egg yolks and whole egg with the sugar in a bowl.
- Bring the milk and cream just to the boil in a saucepan then gradually whisk into the yolks.
- Add the vanilla essence then strain back into the pan.
- Add the rhubarb to a small roasting tin, dot with the butter and sprinkle with the sugar.
- Take the tarts out of the oven, reduce the temperature to 325 degrees.
- Pour the custard mixture into the tart cases put in the oven with the rhubarb on the shelf above. Bake the tarts for 15-20 minutes until just set with a very slight wobble to the centre and the rhubarb for 20-25 minutes until just tender and still bright pink.
- When the rhubarb is done, add the redcurrant jelly to the rhubarb juices and stir until melted. Leave to cool.
- To serve, take the tarts out of the tins and put on serving plates. Mix the strawberries with the rhubarb and spoon over the tops of the tarts.
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