Rhubarb Tart with Quark – Creme Fraiche – Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg rhubarb, (for the filling)
- 80 g suar, (for the fillin)
- 250 g flour, (for the shortcrust pastry)
- 125 g butter, cold (for the shortcrust pastry)
- 100 g suar, (for the shortcrust pastry)
- 2 egg yolks, class M (for shortcrust pastry)
- 1 tablespoon milk, (for the shortcrust pastry)
- 1 pinch (s) salt (for the shortcrust pastry)
- 2 medium egg (s), (for the casting)
- 60 g suar, (for the icin)
- 1 vanilla pod (s), the pulp it (for the topping)
- 120 g crème fraîche
- 80 g quark, low-fat quark (for the toppin)
- 20 g cornstarch, sifted (for the toppin)
- 1 tablespoon powdered sugar, sifted
Print Recipe
Pin Recipe Instructions
- Peel the rhubarb, cut into slices, sprinkle with sugar and let stand for about 30 minutes. Then simmer in a large pan until the liquid has almost evaporated. Then drain in the sieve.
- Make a shortcrust pastry from the ingredients for the dough, wrap in foil and refrigerate for 30 minutes.
- Then roll out the dough, line the springform pan with dough (2/3 of the dough), form the edge (with the remaining third). Prick the dough several times with a fork.
- Pour in the rhubarb compote and smooth it out.
- Beat eggs, sugar and vanilla sugar until frothy. Stir in the creme fraiche, quark and starch. Pour the egg icing onto the rhubarb.
- Bake the tart in the preheated oven on the 1st bar from the bottom for 25-30 minutes at 200 degrees. Dust with powdered sugar 5 minutes before the end of baking.
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