Rhubarb Curd Tart with a Buckwheat Almond Crust (Gluten-Free)

Did you know that Buckwheat is related to Rhubarb? I know! Weird right? I was so excited by this fact when I learned it, that I decided to make a rhubarb tart with a buckwheat crust. Then I had to wait until rhubarb season returned. Now the rhubarb is back and this tart is everything I have been dreaming about over the winter! I have accumulated a great number of rhubarb recipes to try out this year. I may not even have time to make all of my old favourite rhubarb recipes, such as caramelized rhubarb clafouti, rhubarb chutney, strawberry rhubarb trifle and strawberry rhubarb slump.

The tart pictured here was made with two small batches of rhubarb curd. One turned out orange because of the good yellow yolks from the farm eggs I used. One turned out pink because of the sad grocery store eggs I used. I love the sunset-like visual quality that this created, but I would not go to any special trouble to recreate it the next time I made this tart. I would just make a full batch of pink curd using sad grocery store eggs with pale yolks. Also, I had already eaten half of the orange batch of curd, because I lack self control, by the time I made this tart. It would have been better with a slightly thicker layer of curd. If you follow the recipe below and do not eat a bunch of the curd, you should have the right amount.

I used a 11 inch tart tin for this recipe. I realize that this may not be a common item in everyone’s kitchen. I did not mean to buy such a large tart tin. I got it at the professional cake supply store on 22nd street in Manhattan. In the midst of all of those grand baking supplies this tart tin looked like the right size. Of course, when I got it into my tiny Brooklyn kitchen, I realized that I had actually purchased an enormous tart tin. It’ll come in handy if I manage to magically produce a family of six in the next year or two. In any case, I am pretty confident that you could half this and do it in a 9 inch tart tin. Or, if you have a large crowd to feed, use the whole recipe and just do it in regular 9 by 12 baking dish. I am personally okay with having a lot of this tart to eat at tea time for the next week.

RHUBARB CURD

1 and 1/2 pounds rhubarb (about 6 large stalks)
1/2 cup water
1/2 cup sugar
8 egg yolks (save the egg whites in the freezer to make a hazelnut financier, coconut chocolate cakes or a macadamia nut torte)
2/3 cup sugar
the zest of 1/2 lemon
the juice of 1/2 lemon
6 tablespoons butter, cut into chunks

In a small saucepan, combine the rhubarb with 1/2 cup water and 1/2 cup sugar. Cook over medium low heart with the lid on, until the rhubarb is totally soft. Puree the rhubarb mixture and set it aside to cool a bit
In a small, heavy bottom pot over medium heat, whisk together the egg yolks, sugar, lemon juice and lemon zest. Gradually add the rhubarb puree and switch to stirring with a wooden spoon, so as not to aerate the curd. Stir continually for 10-15 minutes, adjusting the heat as you go to ensure that it does not boil. Your curd is done when it has thickened and coats the back of the spoon.
Drop in the butter and stir until melted.
Position a fine mesh sieve over a glass or stainless steel bowl and pour the curd through it, to remove any bits of cooked egg. Sometimes, I can tell that it is smooth enough and I skip this step.

BUCKWHEAT ALMOND SHORTBREAD CRUST

2 cups almond meal (almond flour is the same thing. You can also grind up blanched almonds yourself)
2 cups buckwheat flour
1/2 cup white granulated sugar
1/3 cup raw sugar or light brown sugar
1/2 tsp ground ginger
14 tablespoons cold butter, cut into chunks
1/4 cup cold water
1 large egg

Preheat the oven to 350 degrees.
Combine the dry ingredients and the butter using a pastry cutter or a food processor. It will be crumbly.
Whip the cold water and egg together in a small bowl and then stir it into the crumbly dough with a fork until it starts to hold together.
Transfer the dough into a tart tin and press it to line the bottom and sides evenly. It will be quite thick. Prick the crust all over with a fork.
Bake for 25-35 minutes or until the crust begins to brown
Spread the curd over the tart and smooth out the top and bake for another 10 minutes.
Let the shortbread cool and then refrigerate it for 20 minutes before serving.