Rhubarb and Strawberry Tart
Easy Rhubarb and Strawberry Tart with a luscious lemon filling and flavourful rhubarb and strawberry topping.
Ingredients
- 1 store-bought pie crust, defrosted
Lemon Cream Filling:
- 1 cup crème fraîche (OR 1 cup whipping cream, whipped)
- 1 cup cream cheese, softened
- 2 tbsp granulated sugar
- 2 medium lemons, zest from both and juice from one divided
Rhubarb & Strawberry Topping:
- 2 stalks rhubarb, trimmed and cut in half lengthwise and crosswise
- 6 medium strawberries, trimmed and cut into halves
- 1 tsp vanilla bean paste, or 1 vanilla bean halved and pods scraped out
- 1/4 cup granulated sugar
- 2 tbsp water
Instructions
Crust:
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Remove pie crust and place in a pie dish of your choice. I used a fluted pie tin and had to reshape the crust to fit the tin. Once placed in the tin, poke the pie crust with a fork all over. Place a piece of parchment paper of the crust and top with pie weights or beans (throw the beans away or reuse for same purpose later on. Don't eat them though). Follow package instructions and cook pie crust. Remove pie weights and parchment paper. Let cool completely.
Topping:
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Meanwhile, preheat oven to 350° F. Place rhubarb, strawberries, vanilla, sugar and water in a small baking dish. Bake for 20-25 minutes until rhubarb has softened and the mixture becomes fragrant. Remove from oven and let cool.
Filling:
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In a medium bowl, whisk together crème fraîche, cream cheese, sugar, lemon zest, and lemon juice.
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To assemble tart place filling in a completely cooled pie crust. Top with baked strawberry and rhubarb mixture.