Rhubarb yogurt tarts

Ingredients for 6 servings:

• 40 g almonds, chopped
• 20 g powdered sugar
• 60 g sugar, finest
• 3 eggs, size M
• 1 pinch of salt
• 50 g flour
• 180 ml juice (rhubarb juice)
• 300 g rhubarb, peeled and weighed
• 1 pack of vanilla sugar (bourbon)
• 25 g starch flour
• 50 g sugar
• 1 tsp baking soda
• 400 g yogurt, Greek
• 1 vanilla pod(s)
• 90 g honey, e.g. linden blossom honey
• 200 g cream
• 6 sheets of gelatin
• 200 g sugar
• 3 stalk(s) rhubarb, approx. 2 cm wide
• 100 g almond sticks
• 30 g powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 30 minutes

with honey and a crispy biscuit

You will need six dessert rings with a diameter of 8 cm. Mix the chopped almonds with the sifted powdered sugar in a cold pan and stir until caramelized. Let cool, then coarsely grind with a food processor or in a mortar and pestle. Preheat the oven to 180°C (top/bottom heat). Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form, then sprinkle in half of the sugar. Beat the egg yolks with the other half of the sugar until creamy. Pour the beaten egg whites on top, sift the flour over them, and carefully fold everything in. Line a rectangular baking dish (approx. 18 x 28 cm) with baking paper and pour in the batter. Sprinkle the ground almond brittle evenly over the top and bake for 20 minutes. Turn out immediately and let cool. Cut out bases with the dessert rings, leaving the sponge cake undone. The brittle topping will form the bottom layer of the tarts. Place a base in each dessert ring. For the rhubarb filling, cut the rhubarb into pieces approximately 1x1cm in size. Bring 150ml of rhubarb juice to a boil with the sugar. Add the rhubarb pieces and baking soda, and simmer for three minutes. Remove the rhubarb with a slotted spoon. Mix the cornstarch with the vanilla sugar and stir in the remaining 30ml of juice until smooth. Use this to thicken the simmering juice and bring to a boil briefly. Remove from the heat and stir in the rhubarb pieces again. Divide the filling among the six dessert rings and let cool. For the yogurt cream, whip the cream until stiff, soften the gelatin. Mix the yogurt with the vanilla bean pulp and the honey until smooth. Melt the squeezed gelatin leaves in a small saucepan over low heat. Gradually mix five tablespoons of the yogurt with the gelatin, then add the yogurt-gelatin mixture to the yogurt and mix well. As soon as the mixture begins to thicken, fold in the cream. Spread the yogurt cream on the dessert rings, smooth it out, and let it set completely (ideally overnight). Mix the almond slivers with the sifted powdered sugar in a cold pan and stir until caramelized. Use a vegetable peeler to cut long strips of rhubarb. Boil 200g of sugar with 200ml of water until the sugar has completely dissolved. Now add the rhubarb strips one at a time to the boiling sugar syrup for about 10 seconds, remove them, and spread them out on kitchen paper. Use a knife to loosen the tartlets from the dessert rings and wrap them with the rhubarb strips. Finally, sprinkle with the caramelized almond slivers. Instead of six tartlets, this recipe can also be made as a 24-piece cake.