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Strawberry Rhubarb Tart

Jane Deitrich
  • minutes
  • Serves 12 to 16

INGREDIENTS

1

Lemon, zest of

3/4 lb

Rhubarb

3/4

lbs Strawberries, fresh

1 oz

Strawberries, freeze-dried

5

Egg whites

5

Egg yolks

3 tbsp

Lemon juice

1 3/4 cups

All-purpose flour

3 tbsp

Corn starch

2 pinches

Salt

3 cups

Sugar

1 1/2 tsp

Vanilla

12 tbsp

Butter, unsalted

4 tbsp

Butter

1/2 cup

Water

a few drops red food dye (optional)