Strawberry-Rhubarb Tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead the flour, 60 g sugar, salt, egg and butter in pieces first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease a rectangular tart mould (20 x 28 cm). Roll out the short pastry on a floured work surface in a rectangular shape (approx. 24 x 32 cm). Line the tart mould with the pastry, press it down and cut off any protruding edges. Chill for about 1 hour. Clean, wash and cut the rhubarb into pieces.

2. 2

   Steam rhubarb, 3 tablespoons of water and 2 tablespoons of sugar covered over a mild heat for 6-10 minutes until soft. Drain the rhubarb, collect the liquid and allow to cool. Place a piece of baking paper on the dough. Spread dry peas on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Remove the dried peas using the baking paper, bake the tart at the same temperature for another 10 minutes, let it cool down. Chop the chocolate and melt carefully over a warm water bath. Spread the tarte with the chocolate and let it dry. Wash, clean and slice the strawberries. Beat the sour cream, milk and sauce powder until stiff. Pour into the mould and spread loosely. Mix rhubarb and strawberries and spread on the cream.

3. 3

   Chop the chocolate and melt carefully over a warm water bath. Spread the tarte with the chocolate and let it dry. Wash, clean and slice the strawberries. Beat the sour cream, milk and sauce powder until stiff. Pour into the mould and spread loosely. Mix rhubarb and strawberries and spread on the cream. Pour casting powder into a mixing bowl. Fill up the rhubarb liquid with water to 250 ml liquid, bring to the boil. Immediately add to the icing and mix for at least 1/2 minute with a whisk. Spread the cake glaze on the fruit, chill for 1 hour. Roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Sprinkle the tarte with it and dust with icing sugar

4. 4

   Pour casting powder into a mixing bowl. Fill up the rhubarb liquid with water to 250 ml liquid, bring to the boil. Immediately add to the icing and mix for at least 1/2 minute with a whisk. Spread the cake glaze on the fruit, chill for 1 hour. Roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Sprinkle the tarte with it and dust with icing sugar

5. 5

   1 1/2 hours waiting time

Nutrition Facts

KCAL
300 kcal

CARBS
31 g

FATS
18 g

PROTEINS
4 g