Rhubarb tart with cream

Ingredients

• 4 eggs
• 100 g sugar
• Salt
• 80 g flour
• 20 g starch
• 12 sheets gelatin
• 400 g rhubarb
• 150 g sugar
• 1 Orange (juice)
• 4 tbsp grenadine
• 400 ml whipping cream
• 2 tbsp vanilla sugar
• 250 g quark
• 2 tbsp chopped pistachios
• mint (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Separate the eggs and beat the yolks with half of the sugar until fluffy. Beat the whites with a pinch of salt, add the remaining sugar gradually and continue beating until glossy peaks form. Fold the meringue into the yolk mixture, sift together flour and starch over it, then fold everything in gradually. Pour the batter into a springform pan lined with parchment paper, smooth the top and bake for about 25 minutes (test with a toothpick). Remove the baked base from the oven, let cool, release from the pan and allow to cool completely on a wire rack.

3. 3.

   Soak gelatin in cold water. Wash and trim rhubarb into 1 cm pieces. Cook rhubarb with sugar, orange juice and grenadine until boiling. After 2 minutes remove 10‑12 pieces for garnish and set aside. Simmer remaining pieces for about 10 more minutes, then puree finely. Squeeze out gelatin and dissolve in warm puree. Let cool.

4. 4.

   Beat cream with vanilla sugar until stiff peaks form. While the cooled rhubarb mixture is still liquid, fold in drained quark and then fold in whipped cream.

5. 5.

   Trim the top of the sponge to a smooth surface and place the cake base on a serving plate. Use a baking frame or the springform rim to support it. Spoon the rhubarb cream over the base and refrigerate for at least 4 hours.

6. 6.

   Remove the tart from its ring (cut around the edge with a knife). Garnish with rhubarb pieces, sprinkle pistachios and serve with mint garnish.