Description
This Strawberry Rhubarb Tart combines a buttery vanilla wafer crust with a smooth cream cheese filling and a luscious baked strawberry-rhubarb topping. Perfectly balanced between sweet and tart, this dessert is chilling and baking to develop a delightful texture and flavor, making it a refreshing treat for any occasion.
Ingredients
Crust
- 6 tbsp salted butter, melted
- 1½ cups vanilla wafer crumbs (about 20 wafers)
- 2 tbsp white granulated sugar
Filling
- 8 oz cream cheese, softened
- 1 tsp cornstarch
- 1 tsp fresh lemon juice
- ½ tsp real vanilla extract
- ½ cup heavy whipping cream
- ¼ cup white granulated sugar
Topping
- 1 cup strawberries, sliced
- 1 cup rhubarb, sliced
- 1½ tbsp minute tapioca
- 2 tbsp white granulated sugar
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). Use a food processor or place vanilla wafers in a ziplock bag and crush with a rolling pin to create 1½ cups of crumbs.
- Mix and bake crust: In a mixing bowl, combine the vanilla wafer crumbs with 6 tbsp melted butter and 2 tbsp sugar until thoroughly combined. Press the crumb mixture evenly into the bottom and up the sides of a tart tin with a removable bottom, using a piece of cellophane to help smooth it out. Bake for 10 minutes. Remove from oven and cool for 5 minutes, then refrigerate. Keep oven on.
- Prepare fruit topping: Slice strawberries and rhubarb into small pieces. In a mixing bowl, combine them with 1½ tbsp minute tapioca and 2 tbsp sugar. Place in the oven and bake for 25 minutes.
- Whip the cream: While fruit bakes, add ½ cup heavy whipping cream and 1 tsp cornstarch to a food processor (or use a hand/standing mixer). Process or whip on puree or medium speed for about 15-20 seconds until thickened and cream stops splashing.
- Make cheesecake filling: In a mixing bowl, combine the whipped cream with 8 oz softened cream cheese, 1 tsp fresh lemon juice, ½ tsp vanilla extract, and ¼ cup sugar. Use a hand mixer on medium speed to blend until smooth, about 20-30 seconds.
- Assemble tart base: Remove the tart crust from the refrigerator. Spoon the cheesecake mixture into the crust, gently pressing to the edges without going up the sides. Cover with cellophane and refrigerate.
- Finish topping and assemble tart: After fruit topping finishes baking, stir with a spoon to break up the fruit into a semi-smooth texture. Refrigerate the fruit topping for 2 hours. Then gently spoon the chilled strawberry-rhubarb mixture over the cheesecake filling, spreading to the edges. Refrigerate the entire tart for 8 hours before serving to allow flavors and texture to set.
Notes
- Using a tart tin with a removable bottom allows for easy removal and serving.
- Vanilla wafer crumbs can be made in a food processor or crushed manually in a sealable bag.
- Minute tapioca helps thicken the fruit topping to prevent it from being too watery.
- Refrigeration time is crucial to allow the filling and topping to set properly for the best texture.
- This tart is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- If you don’t have fresh rhubarb, frozen rhubarb can be used but thaw and drain excess liquid before use.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
