Rhubarb Tart
easy
90 mins
90 mins
Ingredients
- 250 g Flour
- 175 g Sugar
- 1 pinch Salt
- 3 Eggs (size M)
- 125 g Butter
- 5-6 (approx. 500 g) Rhubarb sticks
- 150 g double cream
- 250 ml Milk
- 1 TEASPOON Cornstarch
- 1/2 TEASPOON Vanilla paste/-extract
- 7-10 Tbsp (Picture -02 and -03: Icing sugar for dusting)
- 7-10 Tbsp Grease
- 7-10 Tbsp Flour
- baking paper
- 7-10 Tbsp Dried peas
- 7-10 Tbsp Aluminium foil
Directions
- 1
Knead the flour, 50 g sugar, salt, 1 egg and butter in small pieces first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease a rectangular tart mould with lift-off base (21 x 29 cm). Roll out the short pastry rectangularly (approx. 24 x 32 cm) on a floured work surface. Line the tart mould with the pastry, press on, cut off any protruding edges. Chill for about 1 hour.
- 2
Place a piece of baking paper on the dough. Spread dry peas on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove baking paper with dry peas, bake for another 5 minutes
- 3
In the meantime, clean and wash the rhubarb and cut it into pieces of about 15 cm. Mix double cream, milk, 2 eggs, 125 g sugar, starch and vanilla paste
- 4
Remove the tart base. Place 9-10 rhubarb pieces next to each other and pour egg mixture over them. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes until the egg mixture has set. Finally cover with aluminium foil if necessary. Remove the tart and let it cool down on a cake rack. (Dust with icing sugar. (Picture -02 and -03))
- 5
Waiting time approx. 1 hour
Nutrition Facts
300 kcal
32 g
17 g
5 g
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