Creamy rhubarb tart

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Lightly brush the cake plate with oil. Place a springform pan rim (26 cm Ø) on top. Fill 100 g Amarettini and sponge fingers into a large plastic bag, close the bag. Finely crumble the biscuits with a rolling pin

2. 2

   Knead butter and biscuit crumbs well with the dough hooks of the hand mixer. Spread the mixture on the cake platter in the springform pan rim and press down firmly with your hands. Put the biscuit base in a cool place for about 1 hour

3. 3

   Clean, wash and cut the rhubarb into small pieces. Mix in a pot with sugar, 1 vanilla sugar and syrup, let it stand for about 10 minutes. Bring to the boil, simmer for about 3 minutes, cool for about 5 minutes. Soak gelatine in cold water

4. 4

   Squeeze the gelatine, dissolve in the hot rhubarb and allow to cool. Mix quark and 1 vanilla sugar, stir into the rhubarb. Chill for about 20 minutes until it starts to gel

5. 5

   Whip 400 g cream until stiff, fold into the rhubarb-quark cream. Spread on the biscuit base and chill for approx. 12 hours, preferably overnight

6. 6

   Crumble 50 g Amarettini. Sprinkle on the cake crust. Whip 200 g cream until stiff. Warm the jelly, fill into the small plastic bag, cut off small corner. Decorate cake with cream tuffs, jelly and biscuits

Nutrition Facts

KCAL
320 kcal

CARBS
28 g

FATS
19 g

PROTEINS
7 g