Fine Rhubarb Tart with Cream Topping
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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)
Print Recipe
Pin Recipe Instructions
- Knead the dough ingredients together quickly and wrap the dough in foil and put it in the fridge for 30 minutes.
- 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.
- Sprinkle the bottom with the almonds and spread the rhubarb on top.
- 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.
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