Creamy Tart with Rhubarb

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Creamy Tart with Rhubarb
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Difficulty:
advanced
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
294
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories294 kcal(14 %)
Protein11 g(11 %)
Fat13.4 g(12 %)
Carbohydrates31 g(21 %)
Author of this recipe:

Ingredients

for
12
For the pastry
250 grams
1 pinch
65 grams
125 grams
1
2 tablespoons
cold Water
For the topping
750 grams
500 grams
4
150 grams
75 grams
softened Butter
50 grams
Powdered sugar (for dusting)

Preparation steps

1.

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.

2.

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. 

3.

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. 

4.

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.