Rhubarb tart with almond cream topping

Ingredients for 1 servings:

• 200 g flour
• Add 100 g butter, salted or 1 pinch of salt
• 100 g sugar, brown or white
• 1 egg(s)
• 200 g cream
• 200 g marzipan paste
• 2 eggs
• 2 egg yolks
• 1 small bottle(s) of vanilla flavoring (Bourbon vanilla)
• 1 tbsp, leveled pudding powder (vanilla flavor)
• e.g. lemon juice
• n. B. Lemon peel, untreated (zest)
• 500 g rhubarb
• Fat for the mold
• Breadcrumbs for the mold
• some brown sugar for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 minute; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 11 minutes

is really good

Knead the flour, butter, sugar, and 1 egg into a dough, wrap in aluminum foil, and refrigerate for at least 1 hour. Overnight is best, as this makes the dough nice and elastic and makes it easier to roll out. Transfer the dough to a buttered and breadcrumb-lined baking pan (at least 28 cm) and prick evenly with a fork. Beat the cream, eggs, egg yolks, and sugar until creamy, then add the cream, custard powder, and vanilla. Finally, add zest and lemon juice to taste and beat everything vigorously again. Cut the rhubarb into 1.5-2 cm thick pieces and spread them evenly over the dough. Sprinkle with a little more brown sugar and finally spoon the finished marzipan mixture over the dough. Now place the tart in the preheated oven at 175°C (fan oven) for about 40 minutes. Tastes especially delicious when served lukewarm and if you’re feeling really decadent, add a portion of whipped cream.