Rhubarb vanilla tart

Ingredients

Directions

1. 1

   Cut butter into pieces. Knead the icing sugar, butter, flour and egg in a bowl with the dough hooks of the hand mixer. Finally, work into a smooth dough with your hands. Wrap the dough in foil and chill for about 30 minutes. Wash and clean the rhubarb and cut it into pieces about 1 cm wide. Roll out the dough on a floured work surface until round (approx. 32 cm Ø). Grease a tart tin (26 cm Ø). Put the dough into it and cut off the protruding edge.

2. 2

   Prick the base several times with a fork. Line with baking paper and fill with dried peas. Bake in a preheated oven (200 °C/ convection oven: 175 °C/ gas mark 3) for about 20 minutes. Remove dry peas and baking paper and bake again for 5-10 minutes. Knead the remaining dough and roll out thinly on a floured work surface. Cut out small flowers and place on a baking tray lined with baking paper. Remove the tart from the oven and let it cool down. Bake the flowers for about 8 minutes at the same temperature, then let them cool down. Bring 340 ml milk to the boil. Stir pudding powder, 3 tablespoons of sugar and 6 tablespoons of milk until smooth and stir into the boiling milk. Simmer the pudding for about 1 minute and remove from the heat. Fill the pudding into the tart tin and chill for 30 minutes. Bring cherry nectar and 75 g sugar to the boil. Simmer the rhubarb for 3-4 minutes. Remove the rhubarb with a skimmer.

3. 3

   Bring 340 ml milk to the boil. Stir pudding powder, 3 tablespoons of sugar and 6 tablespoons of milk until smooth and stir into the boiling milk. Simmer the pudding for about 1 minute and remove from the heat. Fill the pudding into the tart tin and chill for 30 minutes. Bring cherry nectar and 75 g sugar to the boil. Simmer the rhubarb for 3-4 minutes. Remove the rhubarb with a skimmer. Stir 5 tablespoons of water and starch until smooth. Stir the starch into the boiling liquid and boil for 1 minute. Brush short pastry blossoms with some bound juice and sprinkle with sugar pearls. Add the rhubarb to the juice, let it cool down for about 10 minutes and put it into the tart tin. Refrigerate the tart for another 45 minutes. Crumble meringue. Decorate the tarte with shortcrust pastry blossoms and meringue crumbs. Whipped cream tastes good with it

4. 4

   Stir 5 tablespoons of water and starch until smooth. Stir the starch into the boiling liquid and boil for 1 minute. Brush short pastry blossoms with some bound juice and sprinkle with sugar pearls. Add the rhubarb to the juice, let it cool down for about 10 minutes and put it into the tart tin. Refrigerate the tart for another 45 minutes. Crumble meringue. Decorate the tarte with shortcrust pastry blossoms and meringue crumbs. Whipped cream tastes good with it