Ricotta and rhubarb tart

Ingredients for 1 servings:

• 200 g spelt flour
• 125 g butter, soft
• 75 g brown sugar
• 1 egg(s)
• 1 pinch of salt
• ½ tsp lemon zest, untreated, grated
• 200 g ricotta
• 200 g cream
• 2 egg yolks
• 1 packet of vanilla sugar
• 1 tsp lemon peel, untreated, grated
• 200 g rhubarb, prepared and weighed
• 2 tbsp cornstarch, fine
• 4 tbsp powdered sugar
• Fat for the mold
• possibly water (approx. 1-2 tbsp), cold, as needed

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

For the pastry, mix the butter with the sugar. Then stir in the egg, salt, and lemon zest. Knead with the flour. If necessary, knead in 1-2 tablespoons of cold water. Chill the dough, then roll it out and place it in a greased tart tin. Chill for another 15 minutes. Prick the dough several times with a fork and bake in a preheated oven at 200°C (top/bottom heat: 175°C) for about 10 minutes. Meanwhile, whip the cream with the ricotta, vanilla sugar, egg yolk, and lemon zest. Sift the cornstarch and icing sugar over the mixture and stir in. Fold in the rhubarb. If it’s not sweet enough, you can increase the amount of sugar. Spread it on the pastry case and bake for about 35 minutes.