Creamy Tart with Rhubarb
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 294 kcal | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13.4 g | (12 %) | ||
| Carbohydrates | 31 g | (21 %) |
Ingredients
- For the pastry
- 250 grams Pastry flour
- 1 pinch salt
- 65 grams sugar
- 125 grams butter
- 1 egg
- 2 Tbsps cold water
- For the topping
- 750 grams Quark
- 500 grams Rhubarb
- 4 eggs
- 150 grams sugar
- 75 grams softened butter
- 50 grams Semolina flour
- 1 package vanilla pudding mix
- powdered sugar (for dusting)
Preparation steps
For the pastry: Combine flour, salt and sugar. Add an egg, butter cut into pieces and water. Knead quickly into a smooth pastry and shape into a ball. Wrap in foil and refrigerate for 30 minutes.
Roll out pastry on a lightly floured surface. Line greased springform pan (26 cm diameter) (approximately 10 inches) with pastry, making about 4-5 cm (approximately 2 inch) edge all around. Prick with a fork several times and refrigerate.
For the topping: Drain quark well. Rinse and pat dry rhubarb, cut into pieces. Separate eggs. Beat egg whites until stiff and gradually add half of sugar, beating. Whisk butter until creamy. Gradually add egg yolks, remaining sugar,quark, semolina, custard and mix well.
Fold egg whites into the cream. Spread cream onto pastry and bake in preheated oven at 175°C (approximately 350°F) (gas mark 2-3; convection oven 160°C) for about 1 1/4 hours. Turn off oven heat and let tart cool in the oven. Remove from the oven and serve tart dusted with powdered sugar.
