Creamy Tart with Rhubarb
- For the pastry
- 250 grams
- 1 pinch
- 65 grams
- 125 grams
- 2 tablespoons
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.