Fine Rhubarb Tart with Cream Topping

Summary

Ingredients

For the dough:

• 300 grams flour
• 1 pinch (s) salt
• 50 g powdered suar
• 175 g butter, cut into flakes
• 3 tablespoon water, cold
• Legumes, dried for blind baking

For the filling:

• 500 g rhubarb, cleaned, cut into pieces
• 75 g almond (s), round

For the cast:

• 3 egg (s)
• 300 ml cream
• 50 grams sugar
• 2 packs vanilla sugar, (Bourbon vanilla)

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Instructions

1. Knead the dough ingredients together quickly and wrap the dough in foil and put it in the fridge for 30 minutes.
2. Then roll out the dough on a little flour and line a greased tart pan (26 cm) with it. Place baking paper on the dough and cover with pulses for blind baking. Bake the base in the oven preheated to 180 ° for about 10 minutes. Remove the pulses and parchment paper and bake the base for another 5 minutes.
3. Sprinkle the bottom with the almonds and spread the rhubarb on top.
4. For the topping, mix the eggs with sugar, vanilla sugar and cream until the sugar has dissolved. Pour evenly over the rhubarb and bake the tart in about 40 minutes.