Hi everybody! A few days ago I’ve baked a delicious rhubarb and strawberry tart and I wanna share the recipe with you 😉

For the crust I’ve prepared a shortcrust pastry following the recipe of a famous Italian pastry chef Iginio Massari, his recipe is the best shortcrust recipe that I know: it’s so light and not too sweet, perfect with the strawberry and rhubarb filling.

Rhubarb and strawberry tart


  • For the shortcrust pastry
  • butter at room temperature: 200 grams
  • icing sugar: 120 grams
  • honey: 30 grams
  • egg yolks: 60 grams
  • salt: 2 grams
  • plain flour: 333 grams
  • orange (freshly grated zest): 1
  • For the filling
  • strawberries cut in quarters: 400 grams
  • rhubarb cut in 1 cm pieces: 100 grams
  • raspberries: 50 grams
  • caster sugar: 80 grams
  • flour: 3 tbsp
  • lemon (the filtered juice): 2


  1. Cream the butter, icing sugar and honey in the food processor with the flat beater until pale and fluffy.Add the orange zest and mix again.
  2. Mix the egg yolks with the salt and add them to the batter. Continue to beat adding the flour very slowly until you have a well combined dough.
  3. Transfer onto a lightly floured surface and knead gently the dough to form a flat block. Wrap in clingfilm and refrigerate for at least 2 hours.
  4. Put the strawberries and the rhubarb into a big bowl, add the sugar, flour and lemon juice and mix well. Set into the fridge until you are ready to roll the dough.
  5. Roll out half of the shortcrust pastry on the floured table and lined with it a square tart tin (about 20x20cm). Pour in the strawberry and rhubarb filling with all the juices and arrange also the raspberries.Rhubarb tart - rhubarb and raspberry filling
  6. Roll out the remain pastry and create some pastry stripes to cover the tart.Rhubarb and strawberry tart - before baking
  7. Bake the tart at 170°C for about 20/30 minutes until the pastry is slightly golden