Strawberry-Rhubarb Tart

Ingredients

Directions

1. 1

   Cream 200 g sugar and butter at room temperature. Beat the eggs separately. Mix flour, baking powder and lemon zest and stir into the dough with milk. Pour into a greased springform pan (26 cm Ø) and smooth down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Loosen the rim of the springform pan. Let the cake cool down on a grid.

2. 2

   In the meantime, wash and clean the rhubarb and cut it into large cubes. Place in a bowl with the remaining sugar and leave to stand for about 20 minutes until some juice has formed. Put them into a pot, bring to the boil, take out about 10 pieces of rhubarb and put them aside. Cook the rest of the rhubarb for about 10 minutes at medium heat. Mix the pudding powder with 100 ml water, add to the rhubarb while stirring and let it boil for 1 minute. Let it cool down. Coarsely chop the couverture and melt over a hot water bath. Spread the chocolate coating on the cake base and chill. Wash the strawberries and put 4-5 strawberries aside. Clean the remaining strawberries and dice them coarsely. Whip 200 g whipped cream until stiff. Fold the whipped cream first, then the strawberries into the rhubarb compote. Place a cake ring around the base, pour in the cream and smooth it down.

3. 3

   Coarsely chop the couverture and melt over a hot water bath. Spread the chocolate coating on the cake base and chill. Wash the strawberries and put 4-5 strawberries aside. Clean the remaining strawberries and dice them coarsely. Whip 200 g whipped cream until stiff. Fold the whipped cream first, then the strawberries into the rhubarb compote. Place a cake ring around the base, pour in the cream and smooth it down. Cover and chill for at least 4 hours. Loosen the cake ring and place the cake on a plate. Whip the rest of the whipped cream until stiff and spread the edge of the cake in a wavy pattern. Use a teaspoon to cut out the cams from the whipped cream and place them on the cake. Quarter the rest of the strawberries. Decorate the cake with strawberries and rhubarb

4. 4

   Cover and chill for at least 4 hours. Loosen the cake ring and place the cake on a plate. Whip the rest of the whipped cream until stiff and spread the edge of the cake in a wavy pattern. Use a teaspoon to cut out the cams from the whipped cream and place them on the cake. Quarter the rest of the strawberries. Decorate the cake with strawberries and rhubarb

5. 5

   waiting time approx. 4 1/2 hours