Rhubarb tart

Ingredients

Directions

1. 1

   For the shortcrust pastry, mix the fat, icing sugar, flour and egg yolk with the dough hooks of the hand mixer to a smooth dough. Form into a ball with your hands, wrap in foil and chill for approx. 30 minutes.

2. 2

   Roll out the dough into a circle about 5 mm thick on a lightly floured work surface. Line a greased springform pan (24 cm Ø) with the dough. Raise the rim by 3 cm. Prick the base several times with a fork.

3. 3

   Line with baking paper and fill with dried peas. Bake in the preheated oven (electric: 200 ° C/ gas: level 3) for approx. 30 minutes. Remove peas and paper. Let the cake cool down and cover with the edge of the springform pan.

4. 4

   In the meantime soak the gelatine in cold water. Clean, wash and cut the rhubarb into small pieces. Heat the cherry nectar and steam the rhubarb for about 3 minutes. Stir 6 tablespoons of milk, 40 g sugar and pudding powder until smooth.

5. 5

   Boil up the rest of the milk. Add the pudding powder and bring to the boil again briefly, stirring continuously. Leave to cool slightly. Stir in whisked egg yolk. Squeeze out the gelatine and dissolve in it.

6. 6

   Mix quark, remaining sugar and lemon juice and stir into the pudding. Fold in rhubarb. Pour into the shortcrust pastry, chill and let it set. Decorate with biscuits and mint leaves before serving.

7. 7

   Dust with cocoa.