John Myers
Rhubarb Tart with Quark and Arabic Coffee Spices
The perfect rhubarb tart with quark and arabic coffee spices recipe with a picture and simple step-by-step instructions.
- For a tart or springform pan, 26 cm:
- 10 g Marzipan raw mass
- 1 Egg yolk
- 120 g Soft butter
- 60 g Powdered sugar
- 1 pinch Salt
- 1 tsp Arabic coffee seasoning, alternatively cookie and cake seasoning
- 190 g Flour
- 400 g Rhubarb
- 100 g Sugar
- Quark mass:
- 50 g Sugar
- 10 g Custard powder
- 1 pinch Cinammon
- 1 pinch Salt
- 250 g Lowfat quark
- 2 Eggs
- Zest of 1/2 lemon
- 0,5 Tl Orange zest
- 150 g Whipped cream
- 50 g Couverture, dark or light as desired
- For the shortcrust pastry, knead the marzipan and butter with the dough hook of the mixer. Add powdered sugar, salt and Arabic coffee spices and knead. Add the egg yolks and knead in as well. Add the flour and knead everything into a smooth dough. Shape into a ball, wrap in cling film and refrigerate for at least 1/2 hour.
- Wash and clean the rhubarb and cut into 1/2 cm cubes. Mix with the sugar and let stand for 10 minutes. Then mix again and allow to drain.
- Mix the sugar, custard powder, cinnamon and salt. Mix the quark with the sugar mixture, the eggs and the lemon and orange zest until smooth. Whip the cream until semi-stiff and fold in.
- Preheat the oven to 180 ° C. Roll out the shortcrust pastry thinly on a lightly floured work surface and line a greased tart pan with it. Pre-bake the shortcrust pastry base for approx. 15-20 minutes until golden brown. Then increase the oven temperature to 200 ° C.
- Roughly chop the couverture and let it melt in a warm water bath or in the microwave. Brush the shortcrust pastry base with it. Sprinkle the drained rhubarb pieces evenly on top, spread the quark mixture over it and smooth it out. Bake lightly for 20-25 minutes until the quark mixture begins to souffle easily. Let cool in the mold.
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