Rhubarb tart

Ingredients for 1 servings:

• 100 g butter
• 75 g powdered sugar
• 150 g flour
• 1 pinch of salt
• 1 egg(s)
• 650 g rhubarb
• 5 tbsp nectar (blackcurrant nectar)
• 3 tbsp syrup (cherry syrup)
• 160 ml water
• 3 tbsp sugar, brown
• 2 tbsp pudding powder, vanilla, for cooking

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the cold butter into pieces and quickly knead it with the flour, powdered sugar, a pinch of salt, and the egg to form a smooth dough. Place the dough in a plastic bag and refrigerate for about 30 minutes. Then roll it out and line a 24 cm tart tin, pulling up one edge. Prick the dough several times with a fork and then bake in a preheated oven at 200 degrees Celsius for 15-20 minutes. Let it cool in the tin. Trim the rhubarb and cut it into pieces. Mix the cherry syrup with enough water to make 200 ml. Place it in a saucepan with the rhubarb, add the brown sugar, bring to a boil, and simmer for about 2 minutes. Mix the custard powder with the blackcurrant nectar until smooth and stir this into the rhubarb compote. Simmer briefly, then spread the mixture onto the cooled tart base and let it cool. The tart should then be refrigerated for about 3 hours.