Spring tart with perfect wine pairing
This rhubarb tart with vanilla cream and almonds is a real spring classic. The crispy tart base forms the perfect foundation for the subtly tart freshness of the rhubarb, while the creamy vanilla filling provides a pleasant sweetness. Almonds bring a light nuttiness and additional texture into play. But which wine goes best with this dessert? A semi-dry Riesling or a fine fruity Vouvray from the Loire, with their balanced acidity and subtle sweetness, provide just the right harmony to perfectly complement the freshness of the rhubarb and the creaminess of the vanilla.
Which wines go best with this meal?
This tart combines tart rhubarb, sweet vanilla cream and crispy pastry. A suitable wine should have a subtle sweetness and lively acidity to balance the rhubarb without overpowering the vanilla notes.
1. semi-dry Riesling from the Mosel (main recommendation)
➡ Why? The natural freshness and subtle sweetness of a semi-dry Riesling complements the rhubarb perfectly and emphasises the vanilla cream without dominating it. ✔ Recommended region: Moselle, Germany
2nd Vouvray Demi-Sec from the Loire (France)
➡ Why? This delicately fruity Chenin Blanc offers a harmonious balance of acidity and subtle residual sweetness that ideally complements the tart. ✔ Recommended region: Loire, France
3. Moscato d’Asti (Italien)
➡ Why? With its fruity flavours of peach and citrus fruits and a light perlage, this quaffable wine goes wonderfully with tart. ✔ Recommended region: Piedmont, Italy
The recipe:
Rhubarb tart with vanilla cream & almonds
Cooking utensils
- 1 Cutting board & knife
- 1 Mixing bowl for the dough
- 1 Tart tin (approx. 20 cm diameter)
- 1 Pot for the vanilla cream
- 1 Baking paper & baking weights
Ingredients
For the tart base:
- 150 g Flour
- 75 g Cold butter diced
- 40 g Sugar
- 1 Pinch of salt
- 1 Egg yolk
- 1 -2 tablespoons cold water if necessary
For the filling:
- 200 g Rhubarb cut into 2 cm long pieces
- 1 Tbsp sugar for sprinkling
- ½ teaspoon cinnamon optional
- 30 g sliced almonds
For the vanilla cream:
- 200 ml Milk
- 1 Vanilla pod Marrow scraped out
- 40 g Sugar
- 2 Egg yolk
- 1 tablespoon cornflour
Preparation
Prepare the tart base:
- Combine the flour, salt, sugar and butter in a bowl and work into a crumbly mixture with your fingers.
- Add the egg yolk and knead the dough quickly. If necessary, work in 1-2 tablespoons of cold water.
- Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes.
Prepare the vanilla cream:
- Slowly heat the milk with the vanilla pulp and sugar in a pan.
- Mix the egg yolk with the cornflour in a bowl.
- Slowly add the hot milk to the egg mixture while stirring, then pour back into the pan.
- Heat, stirring constantly, until the cream thickens.
- Remove from the heat and leave to cool.
Bake the tart:
- Roll out the dough on a floured work surface and place in the tart tin.
- Cover the base with baking paper, place baking weights on top and blind bake at 180 °C for 10 minutes.
- Remove the baking paper and bake the base for a further 5 minutes until golden brown.
Prepare the rhubarb & finish the tart:
- Mix the rhubarb pieces with the sugar and cinnamon.
- Spread the vanilla cream over the pre-baked tart base.
- Place the rhubarb pieces on top and sprinkle with sliced almonds.
- Bake the tart for a further 20 minutes at 180 °C until the rhubarb is soft.
Serve:
- Leave the tart to cool slightly.
- Dust with powdered sugar and enjoy with a glass of Riesling or Vouvray.
Recommended side dishes
- Vanilla ice cream or whipped cream as a creamy addition
- A light fruit salad with strawberries & mint
- A glass of Moscato d’Asti as a quaffable accompaniment
