Strawberry-Rhubarb Tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Grease a springform pan (approx. 26 cm Ø) well (the rim a little thicker than the bottom, so that the flaked almonds stick well to the rim) and press 30 g flaked almonds approx. 3 cm high onto the rim of the springform pan.

2. 2

   Cream the fat, 100 g sugar, 1 packet of vanilla sugar and salt with the whisks of the hand mixer. Separate 2 eggs, chill the egg white. Stir the egg yolks into the fat-sugar mixture. Add 2 eggs one after the other, alternating with 1 tbsp. flour each, and stir well.

3. 3

   Mix the remaining flour and baking powder, add the cream and stir in briefly. Spread the dough in the springform pan and bake in a preheated oven, 2nd shelf from below, (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

4. 4

   manufacturer) bake for about 20 minutes. Take the cake out of the oven, carefully remove from the edge and let it cool in the mould, on a cake rack, for about 1 hour.

5. 5

   Wash the strawberries, drain well and clean. Put approx. 18 beautiful strawberries aside. Puree the remaining strawberries (approx. 200 g). Clean, wash and drain the rhubarb. Finely dice the rhubarb (approx. 200 g) and mix with 1 tbsp. water, 50 g sugar and 1 packet of vanillin sugar in a small pot.

6. 6

   Bring to the boil, cover and steam for 3-5 minutes until the rhubarb has decomposed. Add strawberry puree and bring to the boil briefly. Stir juice and pudding powder until smooth, add to the fruit puree and simmer for about 1 minute while stirring.

7. 7

   Let it cool down for 4-5 minutes.

8. 8

   Remove the base from the mould and place on a plate. Place the cake ring around the base, spread the fruit puree on the base. Place the whole strawberries in the middle with the tip pointing upwards as a circle, leaving a 3-4 cm wide edge.

9. 9

   Chill the cake for about 1 hour.

10. 10

    Roast 20 g flaked almonds in a pan without fat, take them out immediately and let them cool down. Beat the egg whites until stiff, finally adding 120 g sugar. Then add lemon juice and fold in briefly.

11. 11

    Remove the cake from the cake ring. Spread the meringue with 2 teaspoons loosely around the strawberries as a border. Slightly brown/scald under the preheated grill for 3-5 minutes. Leave to cool for about 10 minutes.

12. 12

    Warm the jam and carefully spread on the strawberries. Sprinkle meringue with almond flakes and dust with icing sugar.

Nutrition Facts

KCAL
250 kcal

CARBS
31 g

FATS
13 g

PROTEINS
4 g