Recipes Desserts:

Rhubarb Lemon Mousse Tart

Rhubarb Lemon Mousse Tart


For The Lemon Curd Mousse

1/2 cup sugar

5 tablespoons unsalted butter, cut into bits

2 large eggs, beaten lightly

1/4 cup fresh lemon juice

1 tablespoons freshly grated lemon zest

½ cup heavy cream


For The Rhubard Topping

1 1/2  cups granulated sugar

1/3 cup water

1/4 cup brandy  (optional)

cinnamon stick

Pinch of coarse salt

1 teaspoon pure vanilla extract

1 1/2 pounds rhubarb, halved lengthwise and cut into 1 1/2-inch pieces

1 tablespoon fresh lemon juice


The Prep

For The Lemon Curd Mousse

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

Set bowl over a saucepan of simmering water and cook mixture, whisking occasionally, until thickened and smooth, about 20 minutes. Lemon curd may be kept, chilled and its surface covered with plastic wrap, 3 days. Whip heavy cream and gently fold cream into the curd

For The Rhubard Topping

In a medium saucepan combine granulated sugar and water and bring to a boil, stirring until sugar dissolves. Cook until light amber, about 7 minutes. Remove from heat and add the brandy, the cinnamon stick, vanilla, and salt. Return mixture to a boil for 1 minute, then stir in rhubarb. Remove from heat, cover, and let stand for a few minutes. Stir in lemon juice, re-cover and let stand for 20 minutes more. Refrigerate until cold for 2 hours. Strain, reserving liquid, and discard cinnamon. Let cool.

Putting your tart together –

Once your tart shell has cooled, remove from pan. Spoon 1 heaping tablespoon of the lemon curd mousse into your tartlet shell and lightly spread to the edges.  Then spoon a dollop of the rhubarb atop the curd

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