Rhubarb tart with vanilla cream

Ingredients for 1 servings:

• 250 g flour
• 70 g sugar
• 1 pinch of salt
• 125 g butter, room temperature
• 1 egg(s)
• 3 egg yolks
• 75 g sugar
• 2 packets of vanilla sugar
• 1 tbsp, heaped flour
• 150 ml milk
• 150 ml cream
• 4 stalk(s) rhubarb
• 2 tbsp almond flakes for sprinkling
• Fat and flour for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

This recipe is for a 31 cm tart pan. Grease and flour the pan. Prepare a shortcrust pastry from the ingredients for the dough. Wrap in cling film and let it rest in the refrigerator for about 30 minutes. Then roll it out on the cling film until it’s large enough to fit the tart pan. Line the pan with the dough, press the dough down firmly, and trim the edges. Prick several times with a fork, and return it to the refrigerator. Meanwhile, beat the egg yolks with the sugar, vanilla sugar, salt, 1 tablespoon of the flour, and 75 ml of the milk with a hand mixer until frothy. Bring the remaining milk to a boil with the cream, remove from the heat, and slowly add the egg yolk mixture while stirring. Then return to the heat and continue stirring until a thick cream forms. Let it cool briefly. In the meantime, trim the rhubarb and cut it into small pieces. Spread the cream on the dough, spread the rhubarb on top, and sprinkle with flaked almonds. Bake in a preheated oven at 175 degrees Celsius (350 degrees Fahrenheit) for about 35 minutes. Let stand for another 10 minutes in the turned-off oven. Then place on a wire rack and let cool.