Meat pie with fresh strawberry

In the list of products "my friend doesn't believe in", rhubarb is very high up there, along with lemon meyer, cliffs, fennel ferns, khaki, and almost anything we bloggers go crazy with but the population in general is hardly conceivable.

I mean, sure, everyone has heard about strawberry rhubarb pie, but if they're asked to choose a stalk from a selection or define its flavor in any other context, it's going to be a very small group of people who can do this with a precise and consistent repetition of the results. Despite the beginner's luck.

So you can imagine his confusion and disbelief when I told him that I'm doing a rhubarb tart to bring an Easter celebration to his family this past weekend.

I think, in fact, he laughed and said, "No, you're not."

Followed by "But really, what do you make?"

No, but I really do rhubarb curd tart.

Eye roll. "Well, whatever it is, it surprised me, I think."

He believed in her much more after she hit him on the head with a leg out of it. I will tell you a lot.

Anyway, although I'm not quite sure that his family knew what they were eating, this barb has garnered tremendous reviews by everyone who tasted it, with one of The.Boy's uncles he even told me it was better the dessert had eaten than any time ago. Praise.

And really, it was very good. Rhubarb curd is just the perfect amount of sweet sour, and while there is a strawberry and rhubarb flavor combination, rhubarb really shines, which rarely occurs in other dessert applications of these vegetables.

Not to mention it is a helmet. I mean, seriously, how beautiful are these layers of strawberries? They will make me look twice.

And - reward - I think the boy finally believes in it. One vegetables down, just ... a lot ... to go.

One year ago ... raspberry tart, fried asparagus with slopes, lemon and fried eggs

Two years ago ... salmon baked in a slice of chips with green beans and pesto

Three years ago ... Mac and cheese with roast pork, goat's cheese, rosemary and fern

Four years ago ... roasted haddock with green beans and Asian coriander sauce

Coagulant rouraba tart with fresh strawberries

Makes 1 (9 inch) snappy, adapted from Cook This Now

Ingredients

For the exotic tart peel:

1 1/2 cup all-purpose flour

1/4 cup confectioners sugar

1/2 teaspoon kosher salt

1/4 teaspoon of ground cardamom

12 tablespoons unsalted butter, chilled and cut into cubes

For Rond Rap:

10 ounce round, cut and cut into 1 inch pieces

1/2 cup plus 1 tablespoon of sugar

4 egg yolks

2 eggs

1/4 teaspoon kosher salt

6 tablespoons unsalted butter, cut into pieces

About 2 cups of strawberries, cut into thin slices

instructions

For peel, mix the flour, sugar, sweets, and cardamom in a food processor bowl, and beat together. Add butter cubes and treat until crumbly dough forms.

Scrape the dough into a 9-inch baking pan, and with your fingers, press the dough on the bottom and sides of the pan. Put in the refrigerator for 30 minutes.

Preheat the oven to 325. Cover the dough with paper and fill in pie weights or breadcrumbs. Bake for 35-40 minutes, or until the crust becomes light brown.

While baking the crust, make the curd. Mash rhubarb in the food processor until it is completely smooth, about 2-3 minutes, with a little water added if necessary, but in as little as possible. Pour into a lined colander with a coffee liner and filter rhubarb juice in a bowl. You can also use a cotton cloth to do this. You should get about 2/3 cup liquid.

Place a metal pan over a heavy-bottomed skillet filled with two inches of boiling water. In the bowl, mix rhubarb juice, sugar, egg yolks, eggs and salt. Stir constantly using a whisk until the mixture is thick enough to cover the back of a wooden spoon, for about 18-20 minutes. Remove from heat and beat until melted.

When the peel is ready, remove the wafer and beans / weights. Lower the oven to 300. Place the curd in the biting peel and my heart. Bake for 10-15 minutes or until the curd is caught. Transfer it to a wire rack to cool for at least an hour or in the refrigerator overnight.

Just before serving, place strawberries.