Rhubarb tart
Ingredients
- Pastry dough
- 200 g light spelt flour
- 0.5 tsp salt
- 75 g butter, cut into pieces, cold
- 1 dl water
- Tart
- 500 g rhubarb, cut into approx. 1 cm pieces
- 50 g shelled ground almonds
- 1 tbsp sugar
- Custard
- 2 eggs
- 250 g half-fat quark
- 1 parcel vanilla sugar
- 2 tbsp sugar
- Utensils
- One tart tin (approx. 30 cm in diameter), lined with baking paper
Total time: 1hr
Preparation Time: 15m
Servings
For
8 pieces
Nutritional Information
Contains 270 Kcal, 9g Protein, 22g Carbohydrates, 15g Fat
Ingredients
- Pastry dough
- 200 g light spelt flour
- 0.5 tsp salt
- 75 g butter, cut into pieces, cold
- 1 dl water
- Tart
- 500 g rhubarb, cut into approx. 1 cm pieces
- 50 g shelled ground almonds
- 1 tbsp sugar
- Custard
- 2 eggs
- 250 g half-fat quark
- 1 parcel vanilla sugar
- 2 tbsp sugar
- Utensils
- One tart tin (approx. 30 cm in diameter), lined with baking paper
Instructions
-
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
