I used Mark Bittman's sweet tart crust recipe and filled it with whipped coconut cream and sliced fresh strawberries.
To make the rhubarb ribbons I peeled the stems with a vegetable peeler and poached them in simple syrup. Followed the directions from Serious Eats to make the herringbone, then cut to the size of the tart with scissors. Glazed with the extra poaching syrup.
![image showing [Homemade] Herringbone Lattice Rhubarb Strawberry Tart](6995e5c1-e529-5c94-a428-4b5a6074c677.jpg)
thecookingofjoy on June 21st, 2017 at 22:21 UTC »
I used Mark Bittman's sweet tart crust recipe and filled it with whipped coconut cream and sliced fresh strawberries.
To make the rhubarb ribbons I peeled the stems with a vegetable peeler and poached them in simple syrup. Followed the directions from Serious Eats to make the herringbone, then cut to the size of the tart with scissors. Glazed with the extra poaching syrup.
kevnmartin on June 21st, 2017 at 22:31 UTC »
Jesus, that's amazing. Seriously, nice job.
ash-leg2 on June 21st, 2017 at 23:52 UTC »
Absolutely incredible but it also makes me think of human muscle which is kind freaky...