So you’ve made a batch of delicious Rhubarb-Lemon Curd. Well done, sir or lady! Now I suppose you want to know what you can do with it (other than devour it slathered on toast or Pound Cake, or, let’s be honest, from a spoon straight out of the jar). [Matt says: “What’s wrong with that?” Actually, he has a spoonful of rhubarb curd in his mouth at this very moment, so it’s more like “Mwro rong wiwa?”]
These are all perfectly respectable options but if you really want to step it up a notch, you could use it as a filling in a tiny little tart, slather it with whipped vanilla-flecked mascarpone cream and top it with beautiful, local, peak-season berries.
To me, these beauties just scream “Summer!” as well as “July 4th!” and also, “Eat me quick, before anyone knows you made me!” (also, “Our deep orange egg yolks turned the curd into an unfortunate beige hue, so whipped cream and berries are a perfect and delicious disguise”). Very long-winded tarts, these.
Honestly, the curd is the “hard” (not very hard) part, so once you’ve gone to all the trouble to make that, you really may as well just make these delightful tartlets. Go on, you know it makes sense. You can, of course, make the pastry shells yourself, if that’s your thing, but we found these at our local supermarket, which really just makes the whole recipe, once you’ve made the curd and whipped mascarpone, just one easy, incredibly quick assembly.
- This would work as one 8″ tart.
- The curd, mascarpone and berries layered onto pound cake would be even quicker and equally delightful.
- The mascarpone won’t be incredibly sweet (to offset the sweet curd) so add more sugar if you like.
- One of the best things about whipped mascarpone is that it’s much more stable than plain whipped cream so you can make it hours ahead and it won’t deflate.
- If your berries are not great, macerate them with a little sugar first to bring out the flavor.
- Can you make these with Lemon Curd? Excellent question. Yes. Yes, you can.
- 24 pre-made small tartlet shells
- 2 cups Rhubarb-Lemon Curd
- 5 oz mascarpone cheese
- 1 vanilla bean, scraped (or 1 teaspoon vanilla extract)
- ½ cup heavy cream, chilled
- 2 tablespoons powdered sugar (more if you like sweeter whipped cream)
- Strawberries and blueberries for garnish
- Make Rhubarb-Lemon Curd and chill for at least 2 hours (Can be made up to a week ahead)
- To make the Mascarpone Cream: Combine mascarpone, cream, vanilla seeds (or extract), and powdered sugar in medium bowl. Whisk until thick soft peaks form. (Can be made up to 4 hours ahead).
- Fill tartlet shells with Rhubarb Curd (about 1 tablespoon), top with a dollop of Mascarpone Cream and add a slice of strawberry or a blueberry or 2.
- Keep tarts chilled until ready to serve.