Created by our ANNE community member Christine Campbell.
(If you have recipe ideas and would like to collaborate with us click here. Amateurs and baking pros are all welcome!)
This recipe comes to us from Christine Campbell, an excellent at home baker that was inspired by our in-house preserves.
Sweet and tart is a perfect representation of our beloved Anne Shirley. Not to mention the use of our Strawberry Rhubarb Preserves is a perfect wink for her red hair!
You can follow her incredible creations on Instagram at @christinecampbellartist (we promise you'll be impressed).
Here is what she has to say about this recipe:
The flavours of spring are some of my favourites and rhubarb is in abundance here now. The combination of strawberry with rhubarb is the best of both worlds - sweet and tart.
Rhubarb and custard is a classic pairing that my British born grandmother loved. This tart is a small tribute to her and her love of baking.
I've been baking since I was ten years old beginning with chocolate chip cookies, chocolate cake and simple squares. My baking has evolved over the last few years and I continue to practice new things that I've always wanted to try like puff pastry, bread and lemon curd from scratch.
The kitchen is my happy place, baking is my stress relief and a way to relax from a stressful day job. I would love to spend all day, every day baking.
Pate Sucree Tart Crust (makes enough for 2 8" tarts - you'll need enough for one 9" tart or this will be enough for a 12" tart)
- 1 1/2 cups all purpose flour
- 2/3 cup icing sugar
- 1/3 cup almond flour
- 1/4 tsp salt
- 2/3 unsalted butter, cubed, room temperature
- 1 large egg
- 1/2 tsp vanilla extract
Preheat oven to 375 F
Sift icing sugar, flour and almond flour with salt together into a bowl.
Mix in stand mixer on low, adding cubes of room temp butter, mixing until mixture looks sandy.
Add egg and vanilla and mix on low until dough barely comes together. Do not overmix or dough will become tough.
Can roll out to 1/4" thick and add to 9" tart pan with removable bottom, trimming edges if needed. Or can dump mixture into tart pan and press into sides and bottom firmly with fingers. Chill in fridge for 1 hour or freezer for 1/2 hour. Blind bake in preheated oven 375 F oven for 18-22 minutes or until golden brown. Cool completely at room temperature.
Vanilla Pastry Cream
- 1 1/2 whole milk
- 2 tsp vanilla
- 1/3 cup sugar
- 4 large egg yolks
- 2 Tbsp cornstarch
- 1/4 tsp salt
- 3 Tbsp cool, unsalted butter, cubed
Heat Milk and vanilla in a pot and bring to barely a simmer. Place sugar and egg yolks in a bowl and whisk until smooth. Whisk in cornstarch and salt. Slowly add 3/4 cup of the hot milk to the eggs and sugar, whisking constantly. Add warmed egg mixture to rest of milk in the pot, whisking constantly over medium heat until mixture comes to a boil, about 5 minutes.
Remove from heat and pass through strainer to remove any egg bits or lumps. Add cubed butter and transfer to bowl and cover with plastic wrap directly on surface of custard and place in fridge until completely cool - about 2 hours.
Rhubarb Strawberry Compote
- 2 1/2 cups fresh rhubarb, cut into 1/2" pieces
- 1/2 cup sugar
- 2 Tbsp lemon juice
- 1/4 tsp salt
- 1/2 cup Avonlea Rhubarb Strawberry Preserves
Add sliced rhubarb to pot with sugar, salt, and lemon juice. Bring just to a boil and reduce heat to med-low, simmering for 15-20 minutes until tender but not mushy. Add Avonlea Rhubarb Strawberry Preserves and stir to combine. Pour into bowl, cover with plastic wrap and cool completely in fridge - about 2 hours.
Mix chilled custard with whisk to smooth any lumps and pour into cooled tart crust, smooth into an even layer. Carefully add spoonfuls of rhubarb compote over custard, spreading out to edge of crust. Chill assembled tart 2 hours before slicing.
Decorate with sliced strawberries and fresh mint (optional whipped cream) before serving.
And voila, a beautiful and yummy creation we give ⭐⭐⭐⭐⭐ as a summer treat.