Baking with Superfoods

Individual Rhubarb Tarts

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Average: 5 (2 votes)
(2 votes)
Individual Rhubarb Tarts
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 25 min.
Ready in

Ingredients

for
1
For the dough
6 ounces Pastry flour
3 tablespoons sugar
2 egg yolks
6 tablespoons very cold butter
For the filling
9 ounces Rhubarb
1 egg
1 egg yolk
1 teaspoon Vanilla
1 tablespoon sugar
6 ounces cream cheese
powdered sugar (for garnish)
How healthy are the main ingredients?
Rhubarbcream cheesesugarsugaregg

Preparation steps

1.

For the dough, mix flour with sugar and pile on a work surface. Form a well, add egg yolks and cold butter pieces in the well. With a large knife, chop ingredients until crumbs form. Knead all the ingredients quickly with both hands into a smooth dough. Form a ball, wrap in plastic wrap and set aside to cool for approximately one hour.

2.

After the cooling time, roll out dough into a circle about 20 cm (approximately 8 inches) in diameter and place in a greased and floured tart pan. Tart pan should be 15 cm (approximately 6 inches) in diameter. Press dough edges firmly and let rest in a refrigerator for 20 minutes.

3.

For the filling, rinse rhubarb, trim and peel rhubarb. Slice rhubarb stalks in half and cut into 2 cm (approximately 1 inch) pieces.

4.

Mix egg with egg yolk, vanilla and sugar. Stir in cream cheese. Spread filling mixture over the tart crust and top with the rhubarb pieces.

5.

Bake in preheated oven 20-30 minutes until golden brown. 

6.

Remove from oven, sprinkle liberally with powdered sugar and let cool.