Vanilla-rhubarb tart

Ingredients

Directions

1. 1

   Put flour, baking powder and 100 g sugar in a mixing bowl. Add egg and cold fat in flakes. Work well with the dough hooks of the hand mixer. With cool hands quickly knead to a smooth dough. Press into a springform pan (26 cm Ø) with floured hands in such a way that an approx. 2 cm high rim is created. Place the mould in a cool place.

2. 2

   Meanwhile bring milk and remaining sugar to the boil. Whisk pudding powder in 4 tablespoons of water and stir into the milk. Bring to the boil while stirring, stir in sour cream and fill into the springform pan immediately. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for about 50 minutes, then let it cool down. For the compote, clean and wash the rhubarb and cut into 3 cm pieces. Steam rhubarb, sugar and lemon juice in raspberry sauce and 200 ml water for about 5 minutes. Mix starch with some water until smooth. Bind the compote with it and bring to the boil. Put it in a cold place until the compote begins to firm up and put it on the cooled down base. Leave to cool completely. Whip the cream until stiff, fill into a piping bag with a star-shaped spout and squirt small dots onto the compote. Dust the edge of the cake with icing sugar.

3. 3

   Mix starch with some water until smooth. Bind the compote with it and bring to the boil. Put it in a cold place until the compote begins to firm up and put it on the cooled down base. Leave to cool completely. Whip the cream until stiff, fill into a piping bag with a star-shaped spout and squirt small dots onto the compote. Dust the edge of the cake with icing sugar. Decorate with mint and biscuits. Makes about 12 pieces