I love fruit desserts, and now that it is winter, it is a great excuse to make warm, comforting fruit desserts.
This week's Tuesday with Dorie recipe is one such dessert. In this case, it is Streusel-Topped Rhubarb Lime Tart. Rhubarb is tossed with sugar and lime juice, loaded into a pre-baked tart shell, then covered with custard and streusel. Not bad, eh?
Here's a peek inside this little beauty:
I obviously tried this tart, and I gave some to Tim. The rest of it went to work, and someone left this note on the empty plate:
BEST. FEEDBACK. EVER.
I took Dorie's advice and reserved the juice drained off the rhubarb, and combined it with mineral water to make this lovely pink drink:
I took Dorie's advice and reserved the juice drained off the rhubarb, and combined it with mineral water to make this lovely pink drink:
To see what Dore recipe everyone else chose this week and what they thought of it, visit the LYL section of the TWD website.
That looks amazingly good Cakelaw!! Love the slice shot too :D
ReplyDeleteOh I love the full sized one! And I made a drink with my leftover syrup too ;)
ReplyDeleteThat looks so good with the crunchy topping and I love your slice shot too - it shows off the pretty colour of the filling.
ReplyDeleteGlad you liked it and your co-workers too:) I am making this dessert this weekend for Father's Day. I think it will be a hit with us too.
ReplyDeletei love beautiful pink rhubarb! and i love that feedback-- haha!
ReplyDeleteHow delicious and it's such a beautiful idea to present the juice like this as well. Anything with rhubarb is wonderful and you know it is good for your too 8)
ReplyDeleteYour tart looks beautiful. I loved this one - rhubarb season might just be my favourite time of year. I mixed the rhubarb syrup with some San Pelligrino and a little leftover lime juice. That was delicious, too.
ReplyDeleteHa, that is great feedback :D And this looks amazing! I love the thought of custard and streusel.
ReplyDelete