Rhubarb Tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Quickly knead flour, 80 g sugar, vanillin sugar, egg, 1 egg yolk and butter in flakes with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for approx. 30 minutes. In the meantime clean, wash and cut the rhubarb into large pieces. Mix 150 ml cold water, groats powder and 150 g sugar. Boil 600 ml water. Stir in the mixed groats powder and bring to the boil again.

2. 2

   Add the rhubarb, fold in and leave to stand for about 5 minutes. Roll out 3/4 of the dough on a well floured work surface until round (31 cm Ø). Line a greased tart tin (26 cm Ø) with the dough. Line the dough with baking paper and place pulses on top. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes, blind. Roll out remaining dough and cut into wavy strips. Mix 1 egg yolk and milk and brush the dough strips with it. Sprinkle with sugar crystals. Take the tart out of the oven. Remove legumes and baking paper. Put compote on the dough and smooth it down. Place the dough strips on the compote in a grid pattern.

3. 3

   Mix 1 egg yolk and milk and brush the dough strips with it. Sprinkle with sugar crystals. Take the tart out of the oven. Remove legumes and baking paper. Put compote on the dough and smooth it down. Place the dough strips on the compote in a grid pattern. Bake in the oven at the same temperature for about 20 minutes until golden brown. Take the tart out of the oven, put it on a cake rack and let it cool down for 2 hours

Nutrition Facts

KCAL
240 kcal

CARBS
34 g

FATS
9 g

PROTEINS
3 g