Ingredients for 12 pieces:
300 g flour
1 pinch of salt
40 g icing sugar
3 tbsp cold water
175 g butter
1 kg rhubarb
50 g ground almonds
For the icing:
3 eggs (M)
300 ml cream
50 g sugar
2 packets bourbon vanilla sugar
Also:
Baking paper
Pulses for blind baking
Icing sugar for dusting
Preparation:
1. Put the flour, salt, icing sugar, water and butter flakes in a bowl and knead. Wrap the dough in plastic wrap and place in the fridge for about 30 minutes.
2. Roll out the dough on a floured work surface and fill into a greased tart tin (28 cm diameter). Cut off any overhanging edges with a knife. Place baking paper on the pastry and cover with pulses.
3. Bake in a preheated oven at 190°C (gas mark 4, fan oven 180°C) for about 10 minutes. Remove the pulses and baking paper and bake for another 8 minutes. Turn the temperature down to 175° C (gas: level 3-4, fan oven: 160° C).
4. Clean and wash the rhubarb and cut into pieces. Sprinkle the short pastry base with ground almonds. Spread the rhubarb on top. Pour onto the pre-baked base. Mix the eggs, cream, sugar and vanilla sugar. Pour over the rhubarb. Bake the tart for 40-45 minutes until golden. Leave to cool and serve dusted with icing sugar.
Preparation time approx. 1 ½ hours
Nutritional values per portion approx.:
Calories: 248
Joule: 1037
Protein: 3 g
Fat: 21 g
Carbohydrates: 11 g
(FoodCentrale by ddp images)
