Because I can’t get enough of rhubarb and I have been waiting to pawn this off onto guests, so Mr Weiss and I don’t stuff ourselves stupid and pig the entire thing, and also because I was rummaging through me Nan’s recipes again and found a Lemon Cream filling for her legendary Pavlova that I thought I could pinch and use for the tart filling. Bloody genius.
Tart Pastry (this recipe originated from somewhere that I had scribbled it down, but I have no idea where)
1 1/2 c flour
1/2 c confectioners sugar
1 stick + 1 tbsp cold butter cut up
1 lg egg yolk
1/4 tsp salt
In a food processor pulse together all ingredient (except yolk) to coarse crumbs. Pulse in egg until it pulls together and can shape into a ball. Chill an hour before rolling. Roll out to roughly 1/4 inch thick, transfer into tart pan and press in edges, trim overhang.
Oven 375F, bake blind with weights (I used dried beans) for 15 mins, take weights/beans out, tinfoil fluted edges (to prevent from browning too quickly) return to oven for another 10 mins or until bottom crust is deep golden brown.
2 egg yolks
1/2 c sugar
1/2 c fresh lemon juice
1 tsp grated lemon zest
1 c whipping cream
In a small pan over low heat combine egg, sugar, lemon juice and zest, stirring constantly until thick about 15 mins.
Cool, beat cream until thick, fold in lemon curd, spread into pie shell.
Spoon rhubarb compote, recipe here, over lemon filling. Serve.