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–+ servings

Rhubarb tart with vanilla cream & almonds

Crispy shortcrust pastry with subtly tart rhubarb, creamy vanilla custard and roasted almonds - a perfect combination of sweet and fresh flavors. A semi-dry Riesling or a Vouvray from the Loire is the ideal accompaniment.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine European cuisine, French
Servings 2 People
Calories 480 kcal

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

Nutritional values per portion

Calories: 480kcalCarbohydrates: 55gProtein: 8gFat: 24g
Keyword Almonds, Dessert, Rhubarb tart, Riesling, Spring, Vanilla cream, Vouvray, Wine & Food Pairing
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