Rhubarb tart with vanilla pudding cream and almond-pistachio crumble

Ingredients for 1 servings:

• 4 stalk(s) rhubarb
• 2 lemon(s), organic, zest and juice
• 50 g sugar
• 225 g flour
• 100 g sugar
• 150 g butter
• 150 g almonds, chopped
• 75 g pistachios, chopped or whole
• Fat for the mold
• 1 bag(s) of vanilla pudding powder
• 200 ml milk
• 200 ml cream
• 100 g sugar

Instructions

Working time approx. 1 hour; Rest time approx. 13 hours; Cooking/baking time approx. 45 minutes; Total time approx. 14 hours 45 minutes

for 12 pieces

The night before, chop the rhubarb into small pieces and mix well with 50g of sugar and lemon juice and zest, then cover and let it steep. The next day, place the rhubarb in a sieve to drain. Add the collected juice to the milk for the filling. Set the rhubarb pieces aside. For the filling, mix the vanilla pudding powder with a little milk. Bring the remaining milk, the rhubarb juice and the cream to a boil. Add the mixed pudding powder to the boiled milk, stirring constantly, and continue stirring until the mixture thickens. Remove the pan from the heat and set aside. For the base, put the butter, sugar and flour in a bowl and mix until crumbly. Pour 3/4 of the batter into the greased tart tin and spread evenly to form the base. This batter is enough for a 24cm tart tin, but it will also work for a 26cm tart tin; the smaller the tart tin, the thicker the batter can be. Now spread the cream on the base and scatter the rhubarb pieces over the cream. Mix the remaining crumble with the almonds and pistachios and crumble it over the rhubarb. Bake in a preheated oven at 180°C (top/bottom heat) for 30-45 minutes, until the cake is golden brown. Cover with foil if necessary. Let cool for 1 hour, then carefully remove from the pan.