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Last week my recipe of beer onion rings has been featured on Design*Sponge. I couldn’t be any happier, since Design*Sponge – along side Decor8, was one of the first sites I felt in love with. This was happening long time ago, when this blog was not here, and when I was crocheting my dreams. And what’s not to love? Original and diversified content, beautiful ideas to decorate your house, delightful recipes, professional attitude. There’s nothing that you will need not to find in their pages. I was dreaming for so long at something like this, and when it finally came, I couldn’t believe it. I fell proud and scare at the same time, because of the new that was suddenly happening. So, if you are looking for an amazing recipe of beer onion rings with a touch of turmeric and cayenne, please try this one. I assure, you will want more.

Except these wonderful events that were happening to me, and for which I’m feeling very grateful, I’m living such a busy life right now. I couldn’t find an instant of free time in the past weeks. The work has absorbed it me completely. That kind of work that will drain out your energy and will leave you completely helpless. My days were so long and my nights not enough long as I was expecting. The day was coming to fast over the night, the sleep was simply not enough. I hate these days when you simply must finish something at office, and you can not afford the luxury of enjoying you coffee, a sunshine, or a nice message that a friend dropped in your inbox.

I finish my universities studies 3 years ago, and back then I had no idea of what a real job means. You know, I was that kind of girl, that I enjoyed more to study, considering that from there I will suck all my knowledge. Thanks God, it was true! When you are young you never know if the choices you made were the good ones! After years, you look back and then you see, if something was good decided or not. Back in uni, I was enjoining so much the company of those kind of persons, dreamers I called them, they were all the time so full of inspiration, energy, good faith, simply you couldn’t put them down. They were dreamers, but so deep-rooted in reality – one of the best ways to live your life.

When I think now at uni, I miss exactly these people. Not spitefull, not rancorous, ready any time to spread their conviction, ideas, inspiration. This was an amazing source energy for me.

So, with no idea of what a real job’s exceptions are, I started my after-student life. Even if, I was thinking I’m prepared for everything – physically, intellectually – I must said it was ravishing. Real jobs, have nothing to do with your schedule as student. You have so many responsibilities, expectations on both sides, work and work to finish, time need to still study, because you know, studding it’s a life long process. So, after all that, when you have still time for yourself? Most probably, in week-ends.

So, in this almost ending Monday, I found finally, the time, to delight you with this simply amazing tart. Have you ever tried curd? Any curd? And did you like it? Mine, is even better. It’s rhubarb curd. I adore rhubarb and this tart is heavenly piece of deliciousness.

Rhubarb Curd Tart
Ingredients for the Rhubarb Curd :
50g sugar
50ml water
400g rhubarb
4 egg yolks
90g sugar
a pinch of salt
30g unsalted butter,

Directions :
1. Cut the rhubarb into small chunks. Place rhubarb and sugar in a pot and cover with 50ml water. Cook over low heat until the rhubarb will be tender. Turn off the heat and let cool to room temperature, then blend to a smooth puree.
2. On bain-marie, whisk the egg yolks, remaining sugar and salt, until well combined and slightly warm. Add the rhubarb puree and keep stirring. Remove from heat and stir in the butter chunks. Let it cool to room temperature and then store it in the fridge until you will prepare the tart shell.

Ingredients for Tart Shell:
200g flour
80g cold unsalted butter
40g sugar
1 egg

Directions :
1. In a big bowl or in a food processor mix the flour, butter, sugar until fine crumbs form. Add the egg and process until mixture just comes together.
2. Turn onto a lightly floured surface and knead lightly until smooth.
3. Preheat oven to 180°C. Roll out the tart dough into a circle of 30 cm (I was using a 22 cm pan). Line the dough into the pan, trim the edges and blind bake the tart for 20-25 minutes. Let it completely cool and then spoon in cooled rhubarb mixture. Keep it refrigerated until the curd will set, around 2-3 hours.

 

 

 

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