Strawberry-rhubarb tart with zabaglione cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Knead butter, icing sugar, almonds, egg, 1 pinch of salt and flour to a dough. Wrap the dough in foil and chill for about 30 minutes

2. 2

   Roll out the dough on a floured work surface until round (approx. 28 cm Ø). Line a greased tart mould (approx. 24 cm Ø) with lift-off base. Line dough with baking paper and fill with dried peas. Bake the tart on the lower shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes, blind-baking. Remove lentils and baking paper. Bake the base for another 5 minutes. Let the tart cool down on a cake rack, take it out of the tin and let it cool down

3. 3

   Wash and clean the rhubarb and cut into 0.5 cm thick pieces. Cook rhubarb, vanilla sugar and 50 g sugar covered for about 15 minutes until compote. Stir 1 tsp. starch and 1 tbsp. water until smooth, thicken compote with it, simmer for about 1 minute more

4. 4

   Wash and clean the strawberries and cut them lengthwise into thick slices. Mix egg yolks, 30 g sugar, cream, 1 teaspoon starch and kirsch in a metal bowl and whisk over a hot water bath until thick and creamy

5. 5

   Spread the rhubarb compote on the tarte. Spread the strawberries in a fan shape. Place the zabaglione on the tart and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 10 minutes until golden brown. Remove the tart and let it cool down on a cake rack

6. 6

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
270 kcal

CARBS
24 g

FATS
17 g

PROTEINS
5 g