Fine rhubarb tart with cream icing

Ingredients for 1 servings:

• 300 g flour
• 1 pinch of salt
• 50 g powdered sugar
• 175 g butter, in flakes
• 3 tbsp water, cold
• Pulses, dried for blind baking
• 500 g rhubarb, cleaned, cut into pieces
• 75 g almond(s), ground
• 3 eggs
• 300 ml cream
• 50 g sugar
• 2 packets of vanilla sugar (Bourbon vanilla)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Quickly knead the dough ingredients together, wrap the dough in cling film, and chill for 30 minutes. Then, on a lightly floured surface, roll out the dough into a circle and line a greased 26 cm tart tin. Place baking paper over the dough and cover with pulses for blind baking. Bake the base in an oven preheated to 180°C for about 10 minutes. Remove the pulses and baking paper and bake the base for another 5 minutes. Sprinkle the base with almonds and spread the rhubarb on top. For the glaze, beat the eggs with sugar, vanilla sugar, and cream until the sugar has dissolved. Pour evenly over the rhubarb and bake the tart for about 40 minutes.