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🍰 Crispy Rhubarb Tart

380 kcal · 30 min · 4 servings

Crispy Rhubarb Tart Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Put 150 grams of butter, powdered sugar, a pinch of salt, one egg, and flour into a bowl.
  3. 3. Mix the ingredients with a hand mixer and a dough hook until a smooth shortcrust pastry forms.
  4. 4. Place the dough in the refrigerator for further processing.
  5. 5. Thoroughly wash the rhubarb.
  6. 6. Cut off the hard ends of the rhubarb.
  7. 7. Remove the fibrous outer skin from the stalk.
  8. 8. Cut the rhubarb into pieces about 3 centimeters in size.
  9. 9. Heat 50 grams of butter together with sugar and vanilla sugar in a pan over medium heat.
  10. 10. Let the mixture simmer for about 3 minutes until the sugar caramelizes.
  11. 11. Add the rhubarb pieces to the pan.
  12. 12. Stew the rhubarb, turning it occasionally, for about 4 minutes.
  13. 13. Pour the rhubarb into a fine sieve.
  14. 14. Let the excess juice drain from the rhubarb.
  15. 15. Grease a tart pan with the remaining butter.
  16. 16. Place the dough between two sheets of baking paper.
  17. 17. Roll out the dough round with a rolling pin.
  18. 18. Place the rolled-out dough into the tart pan.
  19. 19. Press the dough so that a rim about 2 centimeters high is formed.
  20. 20. Cover the dough base with fresh baking paper.
  21. 21. Fill the baking paper with dried legumes such as peas or beans.
  22. 22. Pre-bake the dough base in the oven for approx. 15 minutes.
  23. 23. Remove the legumes and the baking paper from the pan.
  24. 24. Distribute the prepared rhubarb evenly over the dough base.
  25. 25. Finish baking the tart for another approx. 20 minutes.
  26. 26. Let the tart cool in the pan for about 15 minutes.
  27. 27. Serve the tart lukewarm with vanilla ice cream.
  28. 28. Enjoy your meal!

Nutrition per serving