Strawberry Rhubarb Tartlets for the 4th of July. Let me start with a mea culpa – I don’t really have a recipe for this because it just sort of developed. It’s a crying shame because this was crowned “probably the best thing you’ve made” by my family.
Tartlets. Tartlets. Tartlets. The word has lost all meaning.
The Non Recipe
We subscribe to a weekly CSA from local farm that we love. One of the earliest treats every season is rhubarb. My wife decided to make rhubarb compote with the intention to eat it on yogurt for breakfast. It turned out to be WAY more than she needed, so I received the directive to ‘make something with all this compote’.
I decided on Strawberry Rhubarb Tartlets. I vaguely followed this recipe from Baking The Goods, but of course, that recipe starts from scratch, not from having a bunch of compote. I had to improvise a bit, but I mixed compote with sugar and egg yolk over some heat until I got a good consistency (and taste). After that I pretty much followed their Strawberry Rhubarb Tartlets recipe.
I decided to make some fresh whipped cream to pipe onto the Strawberry Rhubarb Tartlets prior to serving. Since I wanted it to be thicker for piping I followed this recipe for stabilized whipped cream. It’s basically a standard whipped cream recipe with some milk powder added to stiffen it. Other recipes use cream of tartar or gelatin to thicken, but I had milk powder and that seemed like the most flavor neutral option to me, so I went with it.
Success
Well, as I spoilered up front – it came out great! The shortcrust was buttery and crumbly (like in my pecan pie), the filling was delicious, and fresh whipped cream on top was the perfect finish. These were enjoyed at my family’s 4th of July BBQ, and everyone loved them. The next time I have some rhubarb I’ll have to try and recreate, this time with an actual full recipe.
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