Almond-rhubarb tart

Name: Almond-rhubarb tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1.25 kg Rhubarb (approx. 1 kg net); 150 g + 65 g + 100 g + 2 tablespoons sugar; 200 g + some flour; 50 g Cornstarch; 125 g cold + some margarine; 3 Eggs (Gr. M); 250 g Low-fat curd; 100 g ground almonds (without skin); 7-10 Tbsp grated rind of 1/2 organic lemon; 1 TABLESPOON flaked almonds; 7-10 Tbsp Icing sugar; baking paper; 750 g dried peas for blind baking

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1.25 kg Rhubarb (approx. 1 kg net)
150 g + 65 g + 100 g + 2 tablespoons sugar
200 g + some flour
50 g Cornstarch
125 g cold + some margarine
3 Eggs (Gr. M)
250 g Low-fat curd
100 g ground almonds (without skin)
7-10 Tbsp grated rind of 1/2 organic lemon
1 TABLESPOON flaked almonds
7-10 Tbsp Icing sugar
baking paper
750 g dried peas for blind baking

Directions

1
Clean, wash and cut the rhubarb into pieces. Mix with 150 g sugar in a pot and let it stand for at least 30 minutes.
2
Knead 200 g flour, starch, 65 g sugar, 125 g margarine in pieces and 1 egg with the dough hooks of the hand mixer, then briefly knead until smooth with your hands. Cover and chill for about 30 minutes.
3
Bring the rhubarb to the boil and stew for about 4 minutes until soft, but do not let it disintegrate. Drain in a sieve, collecting the juice.
4
Grease the springform pan (26 cm Ø). Dust half of the dough with some flour and roll out on the bottom of the mould. Close the edge of the mould. Form the rest of the dough into 2 rolls (each approx. 36 cm long) and press up the edge by approx. 4 cm.
5
Place a large sheet of baking paper in the form, add peas. Bake in a preheated oven (electric: 200°C/circulating air: 175°C/gas: see oven manufacturer) on the lowest rack for 15-20 minutes until completely dry.
6
Separate two eggs. Mix quark, 2 egg yolks, 100 g sugar, ground almonds and lemon peel. Beat 2 egg whites until stiff, while pouring in 2 tablespoons of sugar. Fold the beaten egg whites into the quark mixture. Remove the base from the oven, turn the oven down (electric cooker: 175°C/circulating air: 150°C/gas: level 2).
7
Remove the baking parchment with the peas. First add rhubarb, then curd cheese to the dough. Bake in the oven for about 30 minutes. Let it cool down for about 3 hours. Sprinkle with roasted almond flakes and dust with icing sugar.
8
Whipped cream is delicious with it.