Rhubarb tart

Name: Rhubarb tart
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Ingredients: 75 g Butter; 275 g Sugar; 2 Eggs (size M); 150 g Flour; 1 TEASPOON Baking Powder; 10 TABLESPOONS Milk; 9 sheets Gelatine; 450 g Rhubarb; 350 ml Sour cherry juice; 1 package Pudding powder "Vanilla Flavor"; 200 g Mascarpone; 200 g Low-fat curd; 7-10 Tbsp Cream and meringue spots and rhubarb strips; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Servings: 12

75 g Butter
275 g Sugar
2 Eggs (size M)
150 g Flour
1 TEASPOON Baking Powder
10 TABLESPOONS Milk
9 sheets Gelatine
450 g Rhubarb
350 ml Sour cherry juice
1 package Pudding powder "Vanilla Flavor"
200 g Mascarpone
200 g Low-fat curd
7-10 Tbsp Cream and meringue spots and rhubarb strips
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream butter and 75 g sugar. Stir in the eggs one by one. Mix flour and baking powder. Alternately stir in 5 tablespoons of milk. Pour into a greased and breadcrumbed springform pan (24 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes, then let it cool down and remove from the form.
2
For the filling, soak gelatine in cold water. Clean and wash the rhubarb and cut into small pieces. Weigh 300 g rhubarb. Simmer with the cherry juice for about 5 minutes. Stir pudding powder, 200 g sugar and 8 tablespoons water until smooth. Bind the compote with it, bring to the boil again while stirring, let it cool down a bit. In the meantime mix mascarpone, curd and 5 tablespoons of milk. Squeeze the gelatine, dissolve lukewarm and mix with 3 tablespoons of cream. Stir into the rest of the cream. Mix half of the cream with half of the groats. Mix the rest of the cream with 1/4 of the porridge.
3
Bind the compote with it, bring to the boil again while stirring, let it cool down a bit. In the meantime mix mascarpone, curd and 5 tablespoons of milk. Squeeze the gelatine, dissolve lukewarm and mix with 3 tablespoons of cream. Stir into the rest of the cream. Mix half of the cream with half of the groats. Mix the rest of the cream with 1/4 of the porridge. Cover the base with a springform pan rim. Pour in the dark cream first, then the lighter cream. (They sink slightly together.) Put them in a cool place for 1 hour. Warm up the remaining jelly again slightly and spread it on the surface of the cake. Refrigerate again for about 30 minutes. Decorate the cake with cream and meringue spots and fine rhubarb strips
4
Cover the base with a springform pan rim. Pour in the dark cream first, then the lighter cream. (They sink slightly together.) Put them in a cool place for 1 hour. Warm up the remaining jelly again slightly and spread it on the surface of the cake. Refrigerate again for about 30 minutes. Decorate the cake with cream and meringue spots and fine rhubarb strips