Rhubarb-Amaretto Tart

Name: Rhubarb-Amaretto Tart
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 3 Eggs (size M); 350 g Sugar; 65 g Flour; 65 g Cornstarch; 20 g Cocoa powder; 1 heaped Tsp baking powder; 15 sheets white gelatine; 1 kg Rhubarb; 4 TABLESPOONS Grenadine syrup; 1 TABLESPOON Lemon juice; 1 knife tip ground cinnamon; 1/8–3/8 l Rosé wine; 4 Egg yolk (size M); 100 g crushed almonds; 1/4 l Milk; 6 TABLESPOONS Almond liqueur; 900 g Whipped cream; 40–50 g Chocolate shavings, dark; 1-2 TABLESPOONS Cocoa powder for dusting; 7-10 Tbsp Fat and flour