Rhubarb and lemon tart

Ingredients

Directions

1. 1

   Boil 1/8 litre of water, milk, fat and salt. Add the flour at once and stir until the dough separates as a lump from the bottom of the pot and a white film forms. Pour the dough into a bowl. Stir in 1 egg immediately, let it cool down a bit. Then carefully stir in the remaining eggs one after the other. The mixture is correct when it is shiny and smooth so that you can squirt it. Pour the choux pastry into a piping bag with a large star-shaped spout. Line a baking tray with baking paper and spray a base of 22 cm Ø spirally onto it.

2. 2

   Spray 14-16 small dots from the remaining dough onto a second baking tray lined with baking paper. Bake the base in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes. Do not open the door in between, otherwise the pastry will collapse. Let the base cool down on a cake rack. Bake the dough at the same temperature for 15-20 minutes. Cut a lid off the finished cream puffs immediately. For the compote, clean, wash and cut rhubarb into pieces. Bring to the boil with 50 ml water and 100 g sugar and simmer for about 4 minutes. Mix the jelly powder with 200 ml water and let it swell for 5 minutes. Stir the jelly into the compote. Let it cool down. Soak gelatine in cold water. Mix yoghurt, vanillin sugar and 75 g sugar. Dissolve the gelatine and mix with 3 tablespoons of yoghurt, stir into the remaining yoghurt, chill. Whip cream until stiff. As soon as the cream starts to gel, fold in the cream.

3. 3

   Stir the jelly into the compote. Let it cool down. Soak gelatine in cold water. Mix yoghurt, vanillin sugar and 75 g sugar. Dissolve the gelatine and mix with 3 tablespoons of yoghurt, stir into the remaining yoghurt, chill. Whip cream until stiff. As soon as the cream starts to gel, fold in the cream. Place the cake ring around the choux pastry base. Spread the yoghurt cream on top and smooth it down. Set aside approx. 4 tablespoons of rhubarb compote, spread the rest on the cream. Pull a fork carefully through the cream and compote so that streaks form. Leave to set in the fridge for at least 2 hours. Fill a cream puff with the rest of the compote. Remove the cake from the edge with a knife, remove from the mould. Place cream puffs on top. Decorate with lemon balm

4. 4

   Spread the yoghurt cream on top and smooth it down. Set aside approx. 4 tablespoons of rhubarb compote, spread the rest on the cream. Pull a fork carefully through the cream and compote so that streaks form. Leave to set in the fridge for at least 2 hours. Fill a cream puff with the rest of the compote. Remove the cake from the edge with a knife, remove from the mould. Place cream puffs on top. Decorate with lemon balm