When I read Lindy’s post on rhubarb curd, I knew I had to make it. Not only do I have a huge supply of rhubarb, but I also happen to be fond of all things rhubarb, and good rhubarb recipes are not easily found. I will not re-write the recipe, as her explanations are clear and easy to follow and can be found here.
It is a delicious variation of lemon curd and can be used easily for any recipe calling for that. I am always happy to find recipes where local ingredients can be used in lieu of imported ones. Not that I have anything against lemons, but I know the lemons we get here are not the same as where they are grown, so why not find a local alternative when possible.
I figured this would be a perfect combination for the berries I have been picking lately, and the best way to pair them would be in small, bite-size tarts. Any berries would work, but I used mostly black berries, raspberries and red currants.
Any kind of pastry is fine, but I made two versions of this one, a dark one with palm sugar and red fife flour and a light one with white sugar and white flour:
1 1/2 cups flour
1 1/2 cups ground almonds
1/2 cup palm sugar (or other sugar)
1/3 cup butter
Blend all the ingredients together until you can form it into a ball. Cover and let rest in the fridge for about an hour.
It is difficult to roll this pastry, so just roll each tart separately using an appropriate amount for the size of mould you are using. Once in the tin, weigh it down with some marbles or other weight (like beans or lentils). Bake at 350 F for 15 minutes. Remove the weights and bake for another five minutes. Allow to cool.
To make the tarts, fill the centre with some curd and arrange berries on top. They keep well refrigerated for up to three days.
Blueberries, now in season, would be perfect too!
Linked to Fiesta Friday #79