Rhubarb Tart with Cream
- For the sponge
- 100 grams
- 80 grams
- 20 grams
Preheat the oven to 180°C (approximately 350ºF).
For the sponge, separate the eggs and beat the yolks with half of the sugar until frothy. Whisk the egg whites with a pinch of salt until they are stiff. Pour in the remaining sugar while continuing to beat until the mixture shines and forms peaks.
Combine the egg whites with the egg yolk mixture. Sift the flour and the starch into the eggs and gradually mix everything together.
Pour the batter smoothly into a baking tin lined with parchment paper. Bake for about 25 minutes, checking with a toothpick.
Remove from the oven and allow to cool slightly before releasing it from the pan. Leave to cool completely on a wire rack.
For the topping, soak the gelatine in cold water. Rinse and trim the rhubarb and cut into 1-inch pieces. Combine with the sugar, orange juice and grenadine syrup in a pot and bring to the boil.
After 2 minutes, remove and set aside 10-12 pieces of rhubarb for the garnish. Simmer the remaining pieces for another 10 minutes and then purée everything together.
Squeeze the excess water from the gelatine and dissolve it in the warm puree. Leave to cool down.
Whisk the cream with the vanilla sugar until stiff. Before the cooled rhubarb mixture begins to solidify, stir in the well-drained quark and the cream.
Trim the surface of the cake so it is smooth and place it on a pie plate. Using the springform pan rim as an edging mold, pour the rhubarb cream over the cake and refrigerate at least 4 hours.
Free the cake from the cake ring (using a knife to loosen the edges). Garnish with the rhubarb pieces and shower with pistachios.
Serve garnished with mint.