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🍰 Strawberry-Rhubarb Cookie Dough Tart

675 kcal · 30 min · 4 servings

Ingredients

• Rhubarb 750 g
• Sugar 150 g
• Vanilla extract 3 tsp
• Cinnamon pinch
• Lemons 1 pc.
• butter 150 g
• Salt pinch
• Eggs 1 pc.
• Wheat flour, Type 405 225 g
• Chocolate chips 75 g
• Cornstarch 25 g
• Strawberries 450 g
• Quark 40 % fat in total 375 g
• Whipping cream 300 g
• Icing sugar 60 g
• San-apart 7 tsp

Instructions

1. 1. Peel the rhubarb and remove the fibrous skin.
2. 2. Cut the rhubarb into small pieces.
3. 3. Place the rhubarb pieces in a saucepan.
4. 4. Add sugar, vanilla extract, cinnamon, and lemon juice.
5. 5. Mix the ingredients well in the pot.
6. 6. Cover the pot.
7. 7. Let the mixture steep for at least one hour.
8. 8. Cut the strawberries into small pieces.
9. 9. Set aside the cut strawberries.
10. 10. Place butter and sugar in a mixing bowl.
11. 11. Add vanilla extract, salt, and egg yolk.
12. 12. Stir the ingredients briefly.
13. 13. Add the flour to the mixture.
14. 14. Knead everything into a smooth dough.
15. 15. Knead the chocolate chips into the dough.
16. 16. Flatten the dough.
17. 17. Let the dough rest covered in the refrigerator for at least 30 minutes.
18. 18. Wash the strawberries.
19. 19. Remove the leaves from the strawberries.
20. 20. Quarter the strawberries.
21. 21. Sift the cornstarch over the rhubarb.
22. 22. Mix the cornstarch in well.
23. 23. If necessary, add up to 100 ml of water.
24. 24. Heat the rhubarb compote over medium heat.
25. 25. Let the compote simmer lightly for about 10 minutes.
26. 26. Fold the 375 g of strawberries into the compote.
27. 27. Set the compote aside.
28. 28. Briefly knead the cooled dough.
29. 29. Roll out the dough on a silicone mat or floured surface to approx. 34 cm in diameter.
30. 30. Place the dough in the tart pan.
31. 31. Press the dough down lightly.
32. 32. Trim excess dough edges neatly with a spatula.
33. 33. Place the dough in the freezer for 15-30 minutes.
34. 34. Preheat the oven to 180 °C top/bottom heat.
35. 35. Bake the tart for 20-25 minutes.
36. 36. Gently press down the risen dough after baking.
37. 37. Loosen the quark briefly.
38. 38. Add cream, sifted powdered sugar, vanilla extract, and caramel extract.
39. 39. Whip the cream stiffly with Sanapart.
40. 40. Alternately add cream and compote to the tart base.
41. 41. Lightly marble the layers with a spoon.
42. 42. Decorate the tart as you like with quartered strawberries.

Nutrition per serving

• kcal: 675
• Protein: 9 g · Fett/Fat: 38 g · Carbs: 69 g