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Rhubarb Vanilla Tart

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Ingredients for 4 servings:

  • 200 g flour
  • 15 g butter
  • 80 g sugar
  • 1 pinch of salt
  • Fat for the mold
  • 400 g rhubarb
  • 1 vanilla pod(s)
  • 3 eggs
  • 100 g sugar
  • 150 g crème fraîche

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Knead flour, butter, sugar, and salt into a crumbly dough. Spread into a greased springform pan and press down lightly. Bake in a preheated oven (200°C, top/bottom heat) for 20 minutes. Wash, trim, and slice the rhubarb. Split the vanilla pod and scrape out the seeds. Beat the vanilla seeds, eggs, and sugar for about 3 minutes until thick and creamy. Then add the crème fraîche and stir in. Spread the mixture onto the still-hot dough and top with the rhubarb. Bake at 180°C on the second rack from the bottom for 45-50 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Rhubarb Vanilla Tart