Preparation
Mix the flour with the salt.
Add the butter and rub together with your hands until the mixture becomes crumbly/sandy.
Add the water and mix to form a soft dough.
Flour the work surface and roll out the dough (about 32 cm in diameter), place it on the tart tin, and prick the base with a fork.
Sprinkle the base with ground almonds. Spread the rhubarb evenly on top and sprinkle with sugar.
Bake for 15 min at 220°C (place the tart on the lowest rack of your oven). Remove from the oven after 15 min.
Mix the quark (séré), eggs, sugar, and vanilla sugar.
Pour this mixture over the rhubarb on the pre-baked tart.
Bake for another 30 min at 220°C.
Tips !
- It’s delicious both warm and cold!
- For an extra treat, serve with whipped cream.
For 1 tart
Preparation : 15 min
Cooking : 45 min
Ingredients and products
- 200 g light spelt flour
- ½ tsp salt
- 75 g cold butter, cut into pieces
- 1 dl water
- 50 g blanched ground almonds
- 500 g rhubarb, cut into 1 cm pieces
- 1 tbsp sugar
- 250 g low-fat quark (séré)
- 2 eggs
- 1 packet vanilla sugar
- 2 tbsp sugar
