Rhubarb cream tart

Ingredients

Directions

1. 1

   Grease a springform pan (26 cm Ø) and dust with flour. Mix flour and baking powder. Add 100 g sugar, 1 pinch of salt, butter in pieces and egg. Knead everything first with the hand mixer (photo), then briefly with your hands to a smooth dough.

2. 2

   Cover and chill for about 30 minutes.

3. 3

   Then 2⁄3 of the dough with some flour and roll out on the springform pan. Close the edge of the mould around it. Form the remaining dough into 2 rolls (each approx. 36 cm long), place them on the edge of the mould (photo) and press them up approx. 4 cm.

4. 4

   Prick the pastry base several times with a fork. Pre-bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes.

5. 5

   Clean, wash and cut the rhubarb into pieces of about 2 cm. Mix with 150 g sugar (do not leave to stand for long!). Remove the pre-baked cake base from the oven and immediately spread the rhubarb evenly on top (photo).

6. 6

   Continue baking at the same temperature for about 25 minutes. Remove from the oven and allow to cool.

7. 7

   Soak gelatine in cold water. Stir pudding powder with 50 g sugar and 6 tbsp milk until smooth. Boil up the rest of the milk. Stir in the pudding powder and simmer for about 1 minute while stirring. Remove from heat.

8. 8

   Squeeze the gelatine and dissolve it in the hot pudding while stirring (photo). Let it cool down, stirring several times in between.

9. 9

   Whip the cream until stiff and fold into the pudding in 2 portions. Spread the cream on the rhubarb (photo). Chill the cake for about 4 hours. Remove from the tin and sprinkle with brittle.