Rhubarb tart with almond cream
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It’s the star of the month of May, the rhubarb! What better than a rhubarb tart with almond cream to eat it?Rhubarb tart is one of my favorite desert. This rhubarb tart recipe with almond cream is a treat! The combination between the acidity of the rhubarb and the sweetness of the almond is perfect.
Equipment
- 1 tart pan, 26 cm (10 inches)
Ingredients
For the dough
- 250 g flour
- 60 g icing sugar
- 40 g almond powder
- 130 butter soft
- 1 egg
For the rhubarb
- 750 g rhubarb
- 3 tbsp. of sugar
For the almond cream
- 2 eggs
- 15 cl milk
- 40 g almond powder
- 40 g brown sugar
Instructions
For the rhubarb
- Peel the rhubarb, remove the ends, then cut the rhubarb stems into small pieces of about 1 to 2 cm. Put them in a bowl, add the sugar. Then let the rhubarb drain for two hours or overnight if possible.
For the dough
- In a bowl, mix the flour, sugar and almond powder.
- Add the soft butter.
- IMPORTANT: The butter must be soft but not melted.
- Mix until the dough has a sandy consistency.
- Add the egg. Knead the dough and form a ball.
- Put the ball of dough in cling film and place it in the refrigerator for one hour.
For the tart
- Preheat the oven to 175°C.
- Roll out the dough with a rolling pin and form a circle of about 30 cm. Place the dough on a buttered or greaseproofed pie tin. Bake the dough for 10 min.
- Drain the rhubarb and place the pieces on the dough.
For the almond cream
- Whip the eggs with the sugar in a separate bowl. Then, add the almond powder and the milk.
- Pour the almond cream over the rhubarb.
- Bake the tart for 30 minutes.
Nutrition
Calories: 534kcalCarbohydrates: 64gProtein: 11gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 129mgSodium: 179mgPotassium: 453mgFiber: 5gSugar: 26gVitamin A: 792IUVitamin C: 10mgCalcium: 168mgIron: 3mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!