I remember the first time I saw a Buddha's Hand citron. It was at a farmers market, and its bizarre, tentacled shape immediately captured my attention. Intrigued, I bought one and spent the next few days experimenting with its unique citrusy flavor. One of the best creations to emerge from that experimentation was this Buddha's Hand Rhubarb Blessing – a tart that perfectly balances the floral notes of the citron with the tangy sweetness of rhubarb jam.
This recipe isn't just about following steps; it's about embracing the unexpected and finding joy in the process. I’ve made mistakes along the way – like accidentally adding too much Buddha's Hand juice (whoops!), or not letting the curd chill long enough. But each misstep has taught me something new and helped me refine this recipe into what it is today: a truly special treat. This dessert is especially meaningful because it reminds me of my grandmother’s love of citrus and baking, a legacy I hope to pass on.
The magic lies in the Buddha's Hand curd, a luscious, fragrant concoction that's surprisingly easy to make. The rhubarb jam adds a delightful counterpoint to the citrus, creating a symphony of flavors that will dance on your taste buds. It’s the kinda dessert that makes you close your eyes and savor every bite and maybe even inspire you to write bad poetry about citrus fruits (I won’t judge!). So, grab your apron, gather your ingredients, and let's get baking! I promise, this tart is worth every bit of effort, and will surely impress at any gathering or even just as a treat for yourself!
Required Equipments
- Citrus Juicer
- Mixing Bowls
- Zester
- Saucepan
- Baking Dish
- Parchment Paper
Buddha's Hand Rhubarb Blessing: Frequently Asked Questions
Buddha's Hand Rhubarb Blessing
This Buddha's Hand Rhubarb Blessing is a uniquely flavored tart that marries the floral aroma of Buddha's Hand citron with the tart-sweetness of rhubarb jam, all encased in a creamy, citrus-infused curd. It's a delightful dessert that’s both visually stunning and incredibly delicious.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Begin by preparing the Buddha's Hand curd: In a saucepan, whisk together the sugar, egg yolks, and melted butter until well combined. The mixture should be smooth and pale yellow.
- Zest the Buddha’s Hand, avoiding the white pith, and add the zest to the saucepan. Squeeze the juice from the Buddha's Hand and add it to the mixture. Remember, the zest carries most of the fragrance, so don't skimp on it!
- Cook the curd over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula. This prevents the eggs from scrambling and ensures a smooth texture. The mixture will gradually thicken.
- Continue stirring until the curd coats the back of the spoon, about 8-10 minutes. You should be able to draw a line through the curd with your finger, and the line should hold its shape. Be patient; this step is crucial for achieving the right consistency.
- Remove the saucepan from the heat and stir in a pinch of salt. This enhances the flavors. Pour the curd through a fine-mesh sieve into a heatproof bowl to remove any lumps and ensure a silky-smooth texture.
- Cover the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the curd to chill and thicken completely.
- While the curd is chilling, prepare the rhubarb jam: If you're using store-bought, skip to the next step. If making homemade, combine chopped rhubarb, sugar, and a splash of water in a saucepan. Cook over medium heat until the rhubarb is soft and jammy, about 15-20 minutes. Let it cool.
- Preheat your oven to 350°F (175°C). Lightly grease a baking dish with butter or cooking spray. I prefer a tart pan with a removable bottom for easy serving.
- Spread the rhubarb jam evenly over the bottom of the prepared baking dish. This layer adds a delightful tartness that complements the richness of the curd.
- Spoon the chilled Buddha's Hand curd over the rhubarb jam, spreading it evenly. The curd should be firm enough to hold its shape but still spreadable. Work gently to avoid disturbing the rhubarb jam layer.
- Bake in the preheated oven for 20-25 minutes, or until the curd is set but still slightly wobbly in the center. Keep a close eye on it to prevent over-baking, which can result in a cracked surface.
- Remove from the oven and let cool completely on a wire rack. As it cools, the curd will firm up further. Once cooled, refrigerate for at least 1 hour before serving.
- Before serving, dust the top with powdered sugar, if desired. This adds a touch of sweetness and visual appeal.
- Slice the tart into wedges and serve chilled. A dollop of whipped cream or a scoop of vanilla ice cream makes a wonderful accompaniment.
📝 Notes
- For a richer flavor, use brown butter in the curd.
- If you don't have rhubarb jam, try using raspberry or strawberry jam as a substitute.
- The curd can be made a day ahead and stored in the refrigerator.
🍎 Nutrition
Calories: 250 kcal
Protein: 4g
Fat: 12g
Carbohydrates: 30g
Fiber: 1g
Calcium: 50mg
