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🍰 Crispy Rhubarb Tart with Vanilla Cream

270 kcal · 30 min · 4 servings

Crispy Rhubarb Tart with Vanilla Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the rhubarb thoroughly.
  2. 2. Trim off the hard ends.
  3. 3. Remove the fibrous outer skin.
  4. 4. Cut the rhubarb into pieces about 10 cm long.
  5. 5. Heat 50 g of butter, 5 tablespoons of sugar, and vanilla sugar in a pan over medium heat.
  6. 6. Let the sugar melt and caramelize.
  7. 7. Add the rhubarb pieces to the pan.
  8. 8. Sauté the rhubarb for about 1 minute while stirring.
  9. 9. Grease a tart pan with the remaining butter.
  10. 10. Roll out the puff pastry.
  11. 11. Place the dough in the pan and form a roughly 2 cm high edge.
  12. 12. Cover the dough with baking paper.
  13. 13. Use dried legumes (e.g., peas or beans) as pie weights.
  14. 14. Pre-bake the tart in the oven for about 25 minutes.
  15. 15. Mix 6 tablespoons of milk with 4 tablespoons of sugar and vanilla pudding powder in a bowl.
  16. 16. Bring the remaining milk to a boil in a pot over high heat.
  17. 17. Stir the pudding mixture into the boiling milk.
  18. 18. Cook the mixture for about 2 minutes while constantly stirring.
  19. 19. Reduce the heat and let the pudding simmer for another 2 minutes.
  20. 20. The pudding should now be thick.
  21. 21. Remove the legumes and baking paper from the pre-baked tart.
  22. 22. Pour the vanilla pudding evenly onto the dough.
  23. 23. Top the tart with the prepared rhubarb pieces as desired.
  24. 24. Bake the tart for another 10 minutes.
  25. 25. Let the tart cool on a wire rack.
  26. 26. Serve the tart and enjoy it.

Nutrition per serving