How many tarts do you want to bake?
This gluten-free rhubarb tart with vanilla cream combines fruity tartness and delicate sweetness on a buttery, crispy base.The dough becomes particularly fine and light thanks to KOMEKO KNUSPERLUST. A perfect spring cake that delights with its fresh notes and creamy vanilla layer.
#gluten-free
#vegetarian
#Spring
Ingredients
For the dough:
-
130
g butter
-
90
g icing sugar
-
0.5
tsp salt
-
1
Egg (size L)
-
240
g KOMEKO KNUSPERLUST
-
30
g finely ground almonds
For the cream:
-
200
g sour cream
-
1 egg yolk
1 egg yolk
-
85
g sugar
-
5
tbsp milk
-
1
Pack of vanilla pudding powder
Other ingredients:
-
250
g rhubarb
-
Seeds from half a vanilla bean
-
0.5
pcs. Lemon juice
-
3
tbsp of sugar
-
5
tbsp flaked almonds
Preparation
- Prepare the dough:
Mix together butter, powdered sugar, salt and egg. Add KOMEKO KNUSPERLUST, the ground almonds and knead to form a smooth dough. Wrap in cling film and chill for about 30 minutes. - Pre-bake:
Preheat oven to 180°C (350°F) using conventional oven setting (top and bottom heat). Roll out the dough thinly, place it in a greased tart tin, prick the base several times with a fork, and blind bake for 10–15 minutes. - Prepare the rhubarb:
Clean the rhubarb, cut it into strips about 10-12 cm long and marinate it with lemon juice, vanilla extract and sugar. - To make cream:
Mix sour cream with egg yolks, sugar, milk and vanilla pudding powder to form a smooth cream. - Finish:
Spread the cream on the pre-baked base, arrange the rhubarb strips on top, and sprinkle with almonds. Bake for another 30–35 minutes at 180 °C.
glutenfrei vegetarisch Frühling
