Rhubarb tart with almond meringue

Name: Rhubarb tart with almond meringue
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 4 Eggs (size M); 130 g Butter or margarine; 400 g Sugar; 1 pinch Salt; 165 g Flour; 3 TSP Baking Powder; 8 TABLESPOONS Milk; 20 g flaked almonds; 400 g Rhubarb; 3 TABLESPOONS Grenadine syrup; 1 package Pudding powder "Vanilla Flavor"; 250 g Low-fat curd; 250 g Schmand; 7-10 Tbsp pith of 1 scraped vanilla pod; 1 package Cream stabiliser; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Cling film

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

4 Eggs (size M)
130 g Butter or margarine
400 g Sugar
1 pinch Salt
165 g Flour
3 TSP Baking Powder
8 TABLESPOONS Milk
20 g flaked almonds
400 g Rhubarb
3 TABLESPOONS Grenadine syrup
1 package Pudding powder "Vanilla Flavor"
250 g Low-fat curd
250 g Schmand
7-10 Tbsp pith of 1 scraped vanilla pod
1 package Cream stabiliser
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil
7-10 Tbsp Cling film

Directions

1
Separate 3 eggs. Set aside the egg whites. Beat the fat, 130 g sugar and salt with the whisk of the hand mixer until creamy. Stir in 1 egg and 3 egg yolks one after the other. Mix flour and baking powder and stir into the dough with milk. Put the dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Beat the egg whites until stiff, adding 120 g sugar.
2
Spread the meringue mixture wavy on the dough. Sprinkle with almonds. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Cover with aluminium foil after 15 minutes. In the meantime, wash and clean the rhubarb and cut it into pieces. Bring 100 ml water, 100 g sugar, grenadine syrup and rhubarb to the boil and simmer for 3 minutes. Stir pudding powder with a little water until smooth. Pour into the rhubarb while stirring. Let it boil for about 1 minute. Place in a bowl and cover directly on the surface with cling film. Let it cool down. Let the cake cool down in the mould on a grid. Stir the quark, sour cream and vanilla pulp with the whisks of the hand mixer until smooth.
3
Pour into the rhubarb while stirring. Let it boil for about 1 minute. Place in a bowl and cover directly on the surface with cling film. Let it cool down. Let the cake cool down in the mould on a grid. Stir the quark, sour cream and vanilla pulp with the whisks of the hand mixer until smooth. Mix 50 g sugar and cream setting agent and pour in while stirring. Loosen and remove the cake ring with a knife. Cut the base horizontally once. Put the first cake base on a plate and spread with cream. Stir the compote and spread it on the cream. Chill for about 2 hours. Before serving, put the meringue lid on the cake
4
Mix 50 g sugar and cream setting agent and pour in while stirring. Loosen and remove the cake ring with a knife. Cut the base horizontally once. Put the first cake base on a plate and spread with cream. Stir the compote and spread it on the cream. Chill for about 2 hours. Before serving, put the meringue lid on the cake