Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 70 g suar
• 1 pinch (s) salt
• 125 g butter, room temperature
• 1 egg (s)

For the cream:

• 3 egg yolks
• 75 grams sugar
• 2 packs vanilla sugar
• 1 tablespoon, heaped flour
• 150 ml milk
• 150 ml cream

Also:

• 4 rods rhubarb
• 2 tablespoon almond flakes for sprinkling
• Fat and flour for the mold

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Instructions

1. The recipe is intended for a tart pan with a diameter of 31 cm. Grease the form and sprinkle with flour.
2. Prepare a shortcrust pastry from the ingredients for the dough. Wrap in cling film and let rest in the refrigerator for about 30 minutes.
3. Then roll it out on the cling film until the size is sufficient for the tart pan. Line the mold with it, press the dough into place and straighten the edge. Prick several times with a fork, then place again in the refrigerator.
4. In the meantime, stir the egg yolks with the sugar, vanilla sugar, salt, 1 tablespoon flour, 75 ml of the milk with the hand mixer until frothy. Bring the rest of the milk with the cream to the boil, remove from the plate and slowly pour in the egg yolk mixture while stirring. Then place it back on the plate and stir until a thick cream is formed. Let cool down briefly.
5. In the meantime, clean the rhubarb and cut into small pieces.
6. Pour the cream on the dough, spread the rhubarb on it and sprinkle with flaked almonds.
7. Bake in a hot oven at 175 degrees top / bottom heating for approx. 35 minutes, leave to stand for another 10 minutes in the switched off oven. Then place on a wire rack and let cool down.