Flaky Rhubarb Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 985 cal. | (47 %) | ||
| Protein | 27.22 g | (28 %) | ||
| Fat | 57.41 g | (49 %) | ||
| Carbohydrates | 83.94 g | (56 %) | ||
| Sugar added | 49.14 g | (197 %) | ||
| Roughage | 4.91 g | (16 %) |
| Vitamin A | 582.66 mg | (72,833 %) | ||
| Vitamin D | 1.62 μg | (8 %) | ||
| Vitamin E | 4.57 mg | (38 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.39 mg | (35 %) | ||
| Niacin | 2.86 mg | (24 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 65.03 μg | (22 %) | ||
| Pantothenic acid | 0.38 mg | (6 %) | ||
| Biotin | 0.86 μg | (2 %) | ||
| Vitamin B₁₂ | 1.03 μg | (34 %) | ||
| Vitamin C | 10.89 mg | (11 %) | ||
| Potassium | 777.19 mg | (19 %) | ||
| Calcium | 505.92 mg | (51 %) | ||
| Magnesium | 28.9 mg | (10 %) | ||
| Iron | 2.17 mg | (14 %) | ||
| Iodine | 47.69 μg | (24 %) | ||
| Zinc | 0.59 mg | (7 %) | ||
| Saturated fatty acids | 27.23 g | |||
| Cholesterol | 277.51 mg |
Ingredients
- For the tart
- 1 packet Phyllo dough (frozen)
- 350 grams Rhubarb
- 250 grams Cream quark (40% fat)
- 80 grams sugar
- lemons (zested)
- 2 eggs
- 1 pinch salt
- 50 grams butter
- 50 grams breadcrumbs
- 50 grams Almond slivers
- powdered sugar
- Pastry flour (for the work surface)
- For serving
- 125 milliliters Whipped cream
- 250 grams Cream quark (40% fat)
- 50 grams sugar
Preparation steps
For the tart: Thaw the phyllo dough, roll out and cut into two equal halves.
Rinse and trim the rhubarb. Cut into 5 cm (approximately 2 inch) long pieces and sprinkle with a little sugar.
Mix the quark, sugar, and lemon zest in a bowl. Separate the eggs and beat the yolks into the quark mixture. Beat the egg whites with a pinch of salt until stiff and then carefully fold into the quark mixture. Heat 30 grams (approximately 1 ounce) butter in a pan and lightly fry the breadcrumbs while stirring. Preheat the oven to 180°C (approximately 350°F).
Grease a rectangular baking dish and sprinkle with the breadcrumbs. Place half of the dough in the baking dish. Spread the quark mixture over the dough, distribute the rhubarb and slivered almonds over the quark and then cover with the second half of the dough.
Melt the remaining butter, brush the top of the tart with it and bake on the middle rack of the preheated oven for about 30 minutes until golden brown. Remove from the oven and cool.
For serving: Beat the heavy cream until stiff, mix with the quark, sugar and lemon zest.
Cut the tart into pieces and serve with a dollop of the quark cream.
