Ricotta Rhubarb Tart
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g spelled flour
- 125 g butter, soft
- 75 g suar, brown
- 1 egg (s)
- 1 pinch (s) salt
- 0.5 teaspoon ½ lemon peel, untreated, grated
- 200 g ricotta
- 200 g cream
- 2 egg yolks
- 1 packet vanilla sugar
- 1 teaspoon lemon peel, untreated, grated
- 200 g rhubarb, weihed and prepared
- 2 tablespoon cornstarch, fine
- 4 tablespoon powdered sugar
- Fat for the shape
- possibly cold water (approx. 1-2 tablespoon), as required
Print Recipe
Pin Recipe Instructions
- For the dough, mix the butter with the sugar. Then stir in the egg, salt and lemon zest. Knead with the flour. If necessary, knead in 1 - 2 tablespoons of cold water. Put the dough in a cool place, then roll it out and place in a greased tart pan.
- Chill for another 15 minutes. Pierce the dough several times with a fork and prebake in a preheated oven at 200 ° C top / bottom heat (convection: 175 ° C) for about 10 minutes.
- Meanwhile, whip the cream with ricotta, vanilla sugar, egg yolk and lemon zest. Sift the cornstarch and powdered sugar over it and stir in. Fold in the rhubarb. If it`s not sweet enough, you can increase the amount of sugar. Place on the dough base and bake for about 35 minutes.
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