Fruity sweetness meets subtle acidity – a perfect dessert for spring
This strawberry and rhubarb tart with vanilla cream combines the sweet and tart flavours of strawberries and rhubarb with a creamy vanilla filling and crispy shortcrust pastry. The harmonious balance of fruitiness, light acidity and creamy texture makes this tart an irresistible spring dessert.
The ideal wine accompaniment: an elegant Riesling Spätlese from the Mosel or the Rheingau. Its pronounced fruity sweetness, paired with lively acidity and subtle notes of peach, honey and citrus, makes it the perfect accompaniment to this fruity and tart dessert. Find out below which other wines also go perfectly with it!
Why do the following wines go perfectly with this meal?
The ideal wine accompaniment: Spätlese Riesling (Mosel, Rheingau)
A Riesling Spätlese from the Moselle or Rheingau is the perfect choice for this tart. Its pronounced fruity sweetness ensures that the wine is not masked by the acidity of the rhubarb. The aromas of ripe peach, apricot, honey and citrus fruit harmonise perfectly with the fruitiness of the strawberries and give the dessert an even more intense flavour dimension.
The fine acidity of the Riesling balances out the sweetness of the vanilla cream perfectly, so that the dessert does not appear too heavy. In addition, a mature Riesling Spätlese often has a subtle minerality that gives the tart an elegant, fresh note.
Another 5 wine recommendations for this pairing
1️⃣ Gewürztraminer Spätlese (Alsace or Palatinate)
- Why does it fit? Gewürztraminer is known for its intense flavour with notes of lychee, rose petals, honey and exotic spices. This floral and spicy note complements the strawberry and rhubarb combination in a sophisticated way. The slightly oily texture of the wine brings an additional creaminess that makes the vanilla cream even more full-bodied.
2️⃣ Muscat (Alsace or Italy)
- Why does it fit? Muscat wines are known for their lively freshness and fragrant flavours of orange blossom, lemon zest and white flowers. The combination of fruity sweetness and floral lightness makes it a great accompaniment to a dessert with fresh fruit and vanilla.
3️⃣ Beerenauslese (Austria or Germany)
- Why does it fit? This noble sweet wine impresses with its highly concentrated flavours of honey, dried apricots, mango and citrus fruits. The intense sweetness balances out the acidity of the rhubarb and emphasises the soft vanilla notes of the cream. Its elegant acidity prevents the dessert from being too sweet.
4️⃣ Moscato d’Asti (Italien)
- Why does it fit?
This light, slightly sparkling dessert wine is ideal for spring and summer desserts. With notes of peach, apple, honeydew melon and mace, it brings a wonderful freshness that emphasises the fruity components of the tart. Its low alcohol content also makes it a lively, not too heavy choice.
5️⃣ Ice wine (Germany or Canada)
- Why does it fit? Ice wine offers an incredibly concentrated fruitiness with notes of tropical fruits, candied citrus fruits, honey and fine acidity. This sweetness harmonises excellently with the strawberry and vanilla combination and makes for a luxurious addition to this dessert.
The recipe:
Erdbeer-Rhabarber-Tarte mit Vanillecreme
Cooking utensils
- 1 Tarteform (ca. 24 cm Durchmesser)
- 1 Nudelholz
- 1 Rührschüssel
- 1 Schneebesen
- 1 Backpapier
Ingredients
Für den Mürbeteig:
- 150 g Mehl
- 75 g Butter kalt, in Stückchen
- 50 g Zucker
- 1 Eigelb
- 1 Prise Salz
Für die Vanillecreme:
- 200 ml Milch
- 1 Eigelb
- 20 g Speisestärke
- 40 g Zucker
- 1 TL Vanilleextrakt
Für den Belag:
- 100 g Rhabarber
- 100 g Erdbeeren
- 2 EL Zucker
Preparation
Mürbeteig vorbereiten
- Mehl, Butter, Zucker, Eigelb und Salz verkneten, zu einer Kugel formen und 30 Minuten kühlen.
- Teig ausrollen, in die gefettete Tarteform geben, mit Backpapier und Hülsenfrüchten blindbacken (15 Minuten bei 180 °C).
Vanillecreme zubereiten
- Milch mit Zucker und Vanilleextrakt aufkochen.
- Eigelb mit Speisestärke verrühren, in die heiße Milch einrühren und unter Rühren andicken lassen.
- Creme auf den vorgebackenen Tarteboden geben.
Erdbeer-Rhabarber-Belag vorbereiten
- Rhabarber schälen, in Stücke schneiden und mit Zucker in einer Pfanne leicht karamellisieren.
- Erdbeeren in Scheiben schneiden, Rhabarber auf der Vanillecreme verteilen, Erdbeeren darauf anordnen.
Backen & Servieren
- Tarte 25 Minuten bei 180 °C fertig backen.
- Abkühlen lassen und mit Puderzucker bestäuben.
Empfohlene Beilagen
- Schlagsahne mit Vanillezucker
- Frische Minzblätter zur Garnierung
- Vanilleeis als Extra-Topping
