Rhubarb Lemon Tart

Just in time for Mother’s Day, our April recipe drop is here—and it’s something special. Bright, zesty, and perfectly pink, this Rhubarb Lemon Tart is the kind of showstopper dessert that’ll make Mom feel extra loved (and maybe convince her to share the last slice).

Ingredients

Crust

• 1¼ cups all-purpose flour
• ¼ cup cornstarch
• ½ cup powdered sugar
• ½ teaspoon kosher salt
• 8 tablespoons butter
• 1 tablespoon water

Creamy Lemon Filling

• 2 egg yolks
• ½ cup lemon juice
• 1 tbsp lemon zest
• 1 (300ml, 10 fl oz) can sweetened condensed milk

Rhubarb

• 6 cups rhubarb cut into 1-2 inch batons
• ½ vanilla bean
• 1/4 cup caster sugar
• Juice of half a lemon

Instructions

For the Crust

• Preheat oven to 350°F. Spray a 9 inch tart pan with non-stick spray and line the bottom with parchment. Line a sheet pan with foil or parchment for easy cleanup.
• Mix dry ingredients (flour, cornstarch, powdered sugar, salt) in a bowl and make a well in the center.
• Melt butter in the microwave (about 1 min) or on the stove. Pour into the well along with 1 tbsp water and stir until a dough forms. Add a bit more water if needed.
• Press dough into tart pan while still warm: use two-thirds for the sides and edges, then press the rest into the center. Use fingers or a floured cup to smooth and compact the dough. Prick the bottom with a fork.
• Bake on the sheet pan for 10 minutes. Remove and re-press the dough if needed to fix shrinking or bumps. Return to oven and bake 5–7 more minutes, until pale golden brown.
• Cool completely before filling.

For the Lemon Filling

• Place the yolks, lemon juice, lemon zest, and sweetened condensed milk into a bowl and whisk to combine.
• Pour the mixture into the cooled pie crust and bake at 350°F  for 15 minutes or until the edges are set but the center has a slight wobble to it. Let cool.
  

For the Rhubarb

• Prepare rhubarb by cutting into approx. 1-2 inch pieces. For best presentation, try to use pieces that are the same width. 
• Put the vanilla pod, sugar, lemon juice, rhubarb and enough water to just cover the rhubarb in a wide frying pan over a low heat. Bring to a gentle simmer and cook for 5 minutes, until the rhubarb is starting to soften.
• Remove from the heat and leave to cool in the syrup for at least 1 hour. This will ensure the rhubarb is perfectly cooked, but still holding its shape.

To Assemble

Place rhubarb pieces on top of cooled pie, trimming if necessary to get a good coverage. Use a pastry brush to glaze the tart with the rhubarb syrup. Chill for 30 minutes before serving. Decorate with edible flowers (optional).