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Oops, I dropped my rhubarb tart.

Shivam_Daryanani_92859

i love the chefsteps lemon curd recipe.

I was curious if this would work with rhubarb, and it turned out delicious.

113g egg yolk

200g butter

1g salt

450g rhubarb, chopped.

175g sugar

Follow CS lemon curd steps.

Next time I would reduce the sugar to 150g.

EDIT: fix picture.

Presentation inspired by Osteria Francesca's "oops I dropped my lemon tart"

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Comments

fisher23

Thanks for fixings the pics.

Marije_141071

I'm really curious about the pictures too! I have some rhubarb in the fridge so might just have to recreate it to see how it looks

Shivam_Daryanani_92859

I have to confess, that I did cheat. I used a tiny bit of red food coloring to get the color

I'll definitely be making this again.

Shivam_Daryanani_92859

Added in the comments.

Amos_Schorr_168815

Jealous

Robert_Massey_327194

Thanks for sharing and the pictures. A few questions if you don't mind:

What did you do with the rhubarb? Did you squeeze it to get the juice out, then add rhubarb and pulp to the sous vide bag?

Also, did you use any gelatin? I am keen on making a more set curd, with rhubarb as a substitute for Thomas Kellers lemon sabayon tart recipe. I.e. Pine nut crust base with a set rhubarb curd in.

Do you know how much 'juice' you got from the rhubarb assuming you squeezed it?

I love the dropped tart presentation, looks immense

Thanks in advance

Shivam_Daryanani_92859

Hi Robert,

No I didn't juice, just diced the rhubarb and added straight to the bag. Cooking them at that temp softens them completely.

No I didn't use gelatin and I don't think it's needed as the texture was perfect for what I was looking for.

That sounds good.

Thanks!