This curd tart with strawberries and rhubarb by Lena Škeříková from the café Dvorek Litomyšl is one of the most popular desserts among their guests. It is also very easy to make, and the fruit can be easily substituted throughout the season – simply use blueberries, apricots, or plums instead of strawberries and rhubarb.
Ingredients for a 32 cm tart pan:
Pastry:
140 g butter
250 g plain flour
25 g almond flour
80 g icing sugar
1 egg
a pinch of salt
Filling:
1000 g full-fat curd cheese
2 eggs
120 g egg whites
½ vanilla bean
200 g caster sugar
20 g lemon juice
Fruit:
rhubarb tossed with sugar
strawberries
Instructions
First, weigh all the ingredients for the pastry and knead them into a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for at least one hour. In the meantime, prepare the filling – mix all ingredients thoroughly. If the curd is too stiff, you can loosen it slightly with a splash of milk. Grease the baking pan with butter or line it with baking paper.
Roll the chilled dough into a large circle, carefully transfer it into the pan, and trim the excess edges. Place baking paper over the dough, fill with dry beans as weights, and prebake it in a preheated oven at 180 °C (355 °F) for about 15 minutes.
After removing the beans and paper, spread the prepared filling evenly over the base, arrange the sugared rhubarb pieces and fresh strawberries densely on top, and return the tart to the oven. Bake for approximately another 40 minutes.
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