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🍽️ Rhubarb Tart with Vanilla Cream

328 kcal · 30 min · 4 servings

Ingredients

• 250 g spelt flour Type 630
• 2 tbsp spelt flour Type 630 (for working)
• 1 tsp baking powder
• 50 g powdered sugar from raw cane sugar
• 1 pinch salt
• 1 egg
• 150 g cold butter (+ 1 tsp for the pan)
• 1 vanilla pod
• 300 ml milk (3.5 % fat)
• 60 g raw cane sugar
• 6 leaves gelatin
• 200 g Greek yogurt
• 500 g rhubarb
• 60 ml apple juice
• 2 tbsp sliced almonds (30 g)
• 0.5 handful mint leaves
• legumes for blind baking

Instructions

1. 1. Put flour, baking powder, powdered sugar, a pinch of salt, an egg, and butter into a bowl.
2. 2. Knead the ingredients quickly with your hands until you have a smooth dough.
3. 3. Shape the dough into a ball.
4. 4. Let the dough rest in a cool place for one hour.
5. 5. Line the bottom of the tart pan with baking paper.
6. 6. Grease the rim of the pan with butter.
7. 7. Lightly flour a work surface.
8. 8. Roll out the dough on the floured surface into a rectangle.
9. 9. Make sure the dough is slightly larger than the pan.
10. 10. Line the pan with the dough.
11. 11. Form a crust edge from the dough.
12. 12. Prick the base several times with a fork.
13. 13. Place baking paper on the dough base.
14. 14. Fill the baking paper with legumes for blind baking.
15. 15. Preheat the oven to 180 degrees (convection 160 degrees, gas level 2–3).
16. 16. Bake the base in the preheated oven for 15 minutes.
17. 17. Remove the base from the oven.
18. 18. Remove the baking paper and the legumes.
19. 19. Bake the base for another 10 minutes until golden brown.
20. 20. Remove the base from the oven.
21. 21. Let the base cool.
22. 22. Cut the vanilla pod lengthwise in half.
23. 23. Scrape out the seeds of the pod with a knife.
24. 24. Cook the milk with 40 grams of sugar, the vanilla seeds, and the pod over low heat.
25. 25. Let the milk simmer for 8 to 10 minutes.
26. 26. Soak the gelatin in a bowl with cold water.
27. 27. Remove the vanilla pod from the milk.
28. 28. Take the pot off the heat.
29. 29. Squeeze out the soaked gelatin.
30. 30. Dissolve the gelatin in the vanilla milk.
31. 31. Let the mixture cool for 5 minutes.
32. 32. Stir the yogurt into the cream.
33. 33. Spread the cream over the cooled tart base.
34. 34. Place the tart in the refrigerator for 2 hours.
35. 35. About 50 minutes before the end of the chilling time, trim and wash the rhubarb.
36. 36. Cut the rhubarb into pieces about 10 centimeters long.
37. 37. Place the rhubarb pieces crosswise in a baking dish.
38. 38. Mix the apple juice with the remaining sugar.
39. 39. Pour the sugar mixture over the rhubarb.
40. 40. Cook the rhubarb at 180 degrees (convection 160 degrees, gas level 2–3) for 30 to 40 minutes.
41. 41. Remove the dish from the oven.
42. 42. Let the rhubarb cool for 10 minutes.
43. 43. Take the tart out of the refrigerator.
44. 44. Top the tart with the cooled rhubarb pieces.
45. 45. Heat a pan without fat over medium heat.
46. 46. Toast the sliced almonds in the hot pan for 3 minutes.
47. 47. Sprinkle the tart with the toasted almonds.
48. 48. Garnish the tart with mint.
49. 49. Serve the tart.

Nutrition per serving

• kcal: 328
• Protein: 7 g · Fett/Fat: 19 g · Carbs: 33 g