Rhubarb cream tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cream 100 g butter, 100 g sugar and 1 packet of vanilla sugar with the whisks of the hand mixer. Stir in the eggs one by one. Mix 125 g flour and baking powder and stir in. Grease a springform pan (26 cm Ø). Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-18 minutes (test with sticks). Let cool on a cake rack. Remove the base from the tin and enclose with a cake ring.

2. 2

   Soak the gelatine. Mix quark, sour cream, lemon juice, 2 packets of vanillin sugar and 75 g sugar. Whip cream until stiff and fold in. Squeeze the gelatine, dissolve and stir in 3-4 tablespoons of yoghurt mixture. Stir into the rest of the mixture. Pour the yoghurt mixture onto the cake base, smooth it down and chill for 1-2 hours. Clean, wash and cut the rhubarb into pieces. Boil up 200 ml juice and rhubarb. Stir in 100 g sugar. Mix 5 tablespoons juice and starch, thicken rhubarb with it, bring to the boil again. Let it cool down a little bit and put it on the yoghurt. Chill for 3-4 hours. Lightly simmer 1 tablespoon of water, 125 g sugar and 75 g butter in a saucepan until the sugar is dissolved. In the meantime wash lemon thyme, dab dry and pluck leaves from the stalks. Mix 2 tablespoons of flour, thyme leaves and almonds and fold into the butter-sugar mixture.

3. 3

   Stir in 100 g sugar. Mix 5 tablespoons juice and starch, thicken rhubarb with it, bring to the boil again. Let it cool down a little bit and put it on the yoghurt. Chill for 3-4 hours. Lightly simmer 1 tablespoon of water, 125 g sugar and 75 g butter in a saucepan until the sugar is dissolved. In the meantime wash lemon thyme, dab dry and pluck leaves from the stalks. Mix 2 tablespoons of flour, thyme leaves and almonds and fold into the butter-sugar mixture. Pour into a bowl and chill for about 1 hour until the mixture is firm. Form about 12 small balls from the mixture. Put them on 1-2 baking trays lined with baking paper. Leave about 3 cm space between the balls. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 6-8 minutes until golden brown. Remove and let cool completely. Cut the cake into pieces. Decorate with hips and thyme

4. 4

   Pour into a bowl and chill for about 1 hour until the mixture is firm. Form about 12 small balls from the mixture. Put them on 1-2 baking trays lined with baking paper. Leave about 3 cm space between the balls. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 6-8 minutes until golden brown. Remove and let cool completely. Cut the cake into pieces. Decorate with hips and thyme

5. 5

   4 1/2 hours waiting time

Nutrition Facts

KCAL
500 kcal

CARBS
53 g

FATS
26 g

PROTEINS
11 g