Rhubarb tart

Rhubarb tart

Total: 1 hr | Active: 15 Min.
vegetarian
Nutritional value / piece: 270 kcal
, Fat: 15 g
, Carbohydrate: 22 g
, Protein: 9 g

Ingredients

8 pieces

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

Pastry dough

200 g light spelt flour
½ tsp salt
75 g butter, cut into pieces, cold
1 dl water

Tart

50 g shelled ground almonds
500 g rhubarb, cut into approx. 1 cm pieces
1 tbsp sugar

Custard

250 g half-fat quark
2 eggs
1 parcel vanilla sugar
2 tbsp sugar
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Utensils

One tart tin (approx. 30 cm in diameter), lined with baking paper

How it's done

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Pastry dough

Mix the flour and salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix to create a soft dough. On a lightly floured surface, roll out the dough (approx. 32 cm in diameter), transfer to the prepared tin, prick the base with a fork.

Tart

Spread the almonds over the pastry base. Top with the rhubarb, sprinkle with sugar.

To bake

Approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove.

Custard

Combine the quark, eggs, vanilla sugar and sugar, pour over the rhubarb.

Return to the oven

Bake the tart for a further 30 mins. Remove, allow to cool slightly, enjoy lukewarm or cold.

Good to know
Serve with: Cream

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