Rhubarb Tart
The Rhubarb Tart by Spoonsparrow is a real eye-catcher on the coffee table at Easter and is also healthier than other tarts.
Ingredients
- 250 g Spelt flour Type 630
- 2 tbsp spelt flour type 630 (for handling)
- 1 tsp Baking powder
- 50 g powdered sugar from raw cane sugar
- 1 pinch salt
- 1 egg
- 150 g cold butter (+1 tsp for the pan)
- 1 Vanilla bean
- 300 ml milk (3.5% fat)
- 60 g raw cane sugar
- 6 sheets gelatin
- 200 g Greek yogurt
- 500 g rhubarb
- 60 ml apple juice
- 2 tbsp almond slivers (30 g)
- 0.5 handful mint leaves
- legume for blind baking
Instructions
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1.
For the dough, quickly knead flour with baking powder, powdered sugar, a pinch of salt, egg and butter by hand into a smooth dough. Shape the dough into a ball and let it rest in the refrigerator for 1 hour.
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2.
Line the bottom of the tart pan with parchment paper, butter the rim. Roll out the dough on a lightly floured surface to a rectangle slightly larger than the pan. Line the pan with the dough and form a rim. Prick the base several times with a fork, cover with parchment paper and legumes for blind baking, and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 15 minutes. Remove, take out the legumes and parchment, and bake the base another 10 minutes until golden brown. Take it out, let cool, carefully lift the crust from the pan and set on a wire rack to cool.
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3.
Meanwhile, split the vanilla bean lengthwise and scrape out the seeds with a knife. Cook milk with 40 g sugar, vanilla seeds and bean for 8–10 minutes over low heat.
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4.
Soak gelatin in cold water. Remove the vanilla bean from the milk, take the pot off the stove, squeeze out the gelatin and dissolve it in the vanilla milk; let cool for 5 minutes. Stir in the yogurt. Spread the cream on the tart base and chill for 2 hours.
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5.
About 50 minutes before the end of chilling, clean, wash rhubarb, cut into ~10 cm long pieces and lay them crosswise in a baking dish. Mix apple juice with remaining sugar, pour over the rhubarb, and bake at 180 °C (160 °C fan; gas: level 2–3) for 30–40 minutes until cooked. Remove and let the rhubarb cool for 10 minutes.
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6.
Take the tart out of the fridge and top with the rhubarb pieces. Toast almond slivers in a hot pan without oil over medium heat for 3 minutes. Sprinkle the tart with toasted almonds and garnish with mint before serving.
