Baking

Tart with strawberries and rhubarb

Tart with strawberries and rhubarb is a perfect combination of sweet dough and sour mousse. A very successful combination of strawberries and rhubarb makes this tart unsurpassed.

Tart with strawberries and rhubarb – ingredients

  • Dough:
  • Flour – 210 g.
  • Oil – 100
  • Powdered sugar – 70 g.
  • Yolks – 2 pieces.
  • Cream (18%) – 1 tbsp.
  • Vanilla sugar – 15 g.
  • Toppings:
  • Strawberries – 300 g.
  • Rhubarb – 300 g.
  • Vanilla sugar – 60 g.
  • Oil – 1 tablespoons
  • Honey – 1 tbsp.
  • Vanilla pudding – 4 tbsp.
  • Water – 100 ml.
  • Additionally:
  • Vanilla pudding – 1 tsp.
  • Powdered sugar – for sprinkling.

An interesting video from our channel: Chocolate watering

Tart with strawberries and rhubarb – preparation

Dough

All the ingredients for the dough must be well chilled.

Sift flour together with powdered sugar, add finely chopped butter, egg yolks, cream, vanilla sugar, mix everything and quickly knead a smooth homogeneous dough.

Pinch off about a third of the dough. Form balls from both pieces of dough, put in the refrigerator for 30-40 minutes.

Line the bottom of a detachable form (d=21 cm) with parchment. Take most of the dough out of the refrigerator. Roll out and transfer to a form. We press the dough well with our hands and form sides a little higher than half the height of the side of the form. Prick the dough well with a fork, put it back in the refrigerator for 10-15 minutes.

Bake the cooled dough in an oven heated to 180 degrees for 20-25 minutes, cool.

Filling

Wash the strawberries and rhubarb well, clean the rhubarb.

Put butter, honey and sugar in a saucepan, heat until the sugar dissolves completely.

Cut the rhubarb and strawberries into pieces, put 2/3 of the total amount into a saucepan for the oil “syrup”, boil for 10-20 minutes, until the ingredients are soft and the liquid has partially evaporated.

Grind the slightly cooled mass.

Warm up our rhubarb-strawberry mousse. Dissolve the pudding powder in cold water, pour into the hot mousse, mix well so that there are no lumps, and cook, stirring constantly, until the mass thickens slightly.

Spread the hot mousse on the cooled dough base. Spread the rest of the chopped rhubarb and strawberries on top of the mousse, sprinkle a spoonful of pudding on top.

We roll out the rest of the dough according to the diameter of the cake pan, cut it in the middle in several places.

Roll out the rolled dough carefully on a rolling pin and transfer it to the tart from above, stick the dough to the already baked edge from the sides.

Bake at a temperature of 180 degrees for 40-50 minutes, until light browning. Take the baked tart out of the oven, cool it, and sprinkle it with powdered sugar before serving.

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