Description
Rhabarber Tarte with creamy Mandelcreme and fresh spring rhubarb baked in a buttery crust.
Ingredients
Scale
250 g flour
125 g butter
75 g powdered sugar
1 egg yolk
100 g soft butter
75 g powdered sugar
150 g ground almonds
1 tsp vanilla paste
2 eggs + 1 egg white
Zest of half organic lemon
4 stalks rhubarb
Sliced almonds
Instructions
1. Mix flour, butter, sugar, and egg yolk into sandy dough.
2. Chill dough 30 minutes.
3. Prepare almond cream by mixing butter, sugar, eggs, almonds, lemon zest, and vanilla.
4. Roll out dough and place in tart pan.
5. Spread filling and arrange rhubarb on top.
6. Sprinkle sliced almonds.
7. Bake at 180°C for 40–45 minutes.
8. Cool and dust with powdered sugar.
Notes
Use fresh rhubarb for best flavor.
Do not overmix filling.
Allow tart to cool before slicing.