Rhubarb semolina tart

Ingredients for 1 servings:

• 200 g wholemeal butter biscuits
• 120 g butter, melted
• 4 stalk(s) rhubarb
• 1 tbsp sugar
• 250 ml milk (e.g. oat milk)
• 50 g soft wheat semolina
• 75 g sugar
• 2 eggs
• 1 pack of vanilla flavor
• 20 g almond flakes

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 15 minutes

For the base, finely crumble the whole-wheat biscuits, mix with the melted butter, and press into a tart tin. The finer the biscuits, the easier it will be to achieve an even edge. Chill the base. Peel and chop the rhubarb, and bring to a boil with 1 tablespoon of sugar and a splash of water. Let it cool slightly, then puree. Bring the milk to a boil, then reduce the heat and stir in the semolina, 75g of sugar, and the vanilla extract. Remove from the heat and stir continuously until the semolina thickens. Then stir in the pureed rhubarb and the two eggs. Spread the cream on the tart base and chill again for at least 30 minutes. Toast the almonds and scatter them over the tart. Serve with some whipped cream.