Rhubarb lattice tart

Total: 3 hr 20 min. | Active: 1 hr
vegetarian
Nutritional value / people: 482 kcal
, Fat: 20 g
, Carbohydrate: 70 g
, Protein: 6 g

Ingredients

8 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

200 g white flour
80 g sugar
¼ tsp salt
1 organic lemon, use grated zest only
100 g butter, cold, cut into pieces
1 egg, beaten

Rhubarb

1 ½ litre water
300 g sugar
300 g rhubarb, halved, peeled lengthwise into 3 mm ribbons

Filling

150 g cream quark
3 tbsp icing sugar
½ tsp bourbon vanilla powder
1 dl full cream, beaten until stiff
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Dough

Mix the flour, sugar, salt and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins. On a lightly floured surface, roll the dough out into a rectangle of approx. 42 x 18 cm, transfer to the prepared tray. Prick firmly, refrigerate for approx. 30 mins.

To blind bake

Cover the dough with baking paper, weigh down with dried pulses. Bake for approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool slightly, remove the baking paper and pulses, remove from the tray and leave to cool completely on a rack.

Rhubarb

Bring the water and sugar to the boil in a wide pan, poach the rhubarb in batches for approx. 2 mins., carefully remove using a slotted spoon, place on a tray.

Rhubarb lattice

Line up approx. 4 ribbons of cooked rhubarb side-by-side on a sheet of baking paper. Weave one ribbon after the next crosswise over and under the vertical ribbons to create a lattice pattern. Repeat until the lattice is the same size as the tray, place any cut-offs in a measuring cup and set aside.

Filling

Add the quark, icing sugar and vanilla to the rhubarb cut-offs, puree. Fold the whipped cream into the rhubarb and quark mixture, spread over the tart base. Place the rhubarb lattice over the filling. Cover the tart and refrigerate for approx. 30 mins.

Good to know
Tip: Make biscuits using the remainder of the dough.
Note: Without exerting any pressure, cut the tart using a sharp, serrated knife to ensure the lattice stays in tact.

How-tos

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.