Ingredients
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
Tart
Custard
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.
| Serve with: | Cream |
|---|
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