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French rhubarb tart

updated

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Ingredients for 1 servings:

  • 200 g flour
  • 50 g almond(s), ground
  • 100 g powdered sugar
  • 125 g butter, cold
  • 1 vanilla pod(s)
  • 1 egg(s)
  • 700 g rhubarb
  • 5 eggs
  • 200 g quark
  • 200 g sour cream
  • 100 g cornstarch
  • 130 g sugar
  • some margarine, to coat the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

For the dough, knead the flour, almonds, powdered sugar, butter, vanilla seeds, and egg into a smooth dough, wrap in cling film, and chill for about 1 hour. For the topping, wash and trim the rhubarb and cut into small pieces. Then mix together the eggs, quark, sour cream, cornstarch, and sugar. Roll out the dough between sheets of cling film and line the base and sides of a greased tart tin (approx. 28 cm in diameter). Mix the rhubarb and cream, spread it over the base, and bake in a preheated oven at 180°C (gas mark 3, fan oven: 160°C) for 45-50 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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