Rhubarb Curd / Rhabarber Kompott
Lemon curd
As topping for one 12,5cm tart ring 90ml curd.
| Ingredient | For 1 Tart | For 2 Tarts | For 3 Tarts | 10x7cm Tarts |
|---|---|---|---|---|
| Lemon Juice | 80ml | 160ml | 240ml | 160ml |
| Lemon Zest | 1/2 lemon | 1 lemon | 1.5 lemons | 1 lemon |
| Sugar | 10g | 20g | 30g | 20g |
| Corn Starch (sieved) | 10g | 20g | 30g | 20g |
| Unsalted Butter | 30g | 60g | 90g | 60g |
Instructions:
- Sive cornstarch and slowly mix it with half of the lemon juice
- In a saucepan, add the other half of the lemon juice, lemon zest and sugar and heat on low flame till sugar is dissolved (about 2-3 minutes).
- Slowly add the sieved corn starch and whisk well
- Increase to medium heat and keep whisking until the mixture starts to thicken (about 1-2 minutes).
- Add the butter and keep mixing till the butter is melted and you’ve reached your desired consistency. Switch off the flame.
- Pour it into a clean bowl and cover it with plastic wrap/cling such that it’s touching the top to avoid skin to form as it cools.
- Refrigerate the curd for at least 1 hour before using.
- Important: Don’t cool it too much, max 4°C, never lower
- The curd will continue to thicken as it cools. The curd can be refrigerated for up to 10 days.