Tart with raspberry rhubarb, strawberries and cream

My hit this year. The perfect combination of flavors, just the perfect dessert, which I completely composed myself. The perfect combination of shortbread, sour rhubarb combined with raspberry jelly and a few strawberries, plus a delicate cream cream.

The cake melts in your mouth.


shortcrust pastry

  • 250 g of wheat flour
  • 90 g of cold butter
  • 30 g of cold lard
  • 60 g of powdered sugar
  • pinch of salt
  • 1 small egg

rhubarb-strawberry-raspberry filling

  • 300g of rhubarb
  • 100g of strawberries
  • 2 raspberry jelly
  • 1 tablespoon of brown sugar


  • 250g of mascarpone
  • 200ml of heavy cream (30%)
  • 2 teaspoons of powdered sugar
  • additionally: grated dark chocolate

Sift the flour, chop the butter and lard. Place all the dough ingredients in a bowl and knead quickly. Shape the dough into a ball, wrap it with cling film, refrigerate it for 30 – 60 minutes.

Brush a 26cm tart gently with butter. Line the mold with the cooled cake. Put baking paper on them and load them with ceramic balls or e.g. beans or peas. Bake the tart in a preheated oven to 190 degrees C for 15 minutes. Then remove the load and bake for another 15 minutes or until the pastry is golden brown. Take it out, cool it down.

Prepare the filling.

Peel the rhubarb and cut into small pieces. Place in a saucepan with strawberries, sugar and 2 tablespoons of water. Cook until completely soft.

Remove from heat and add raspberry jelly. Stir and set aside to cool down. When it is slightly curdling, place the filling on the cooled grate, leaving a few spoons on the side for decoration.

Whip the cream stiff with the mascarpone and powdered sugar. Put the cream on the filling.

Garnish with the remaining fruit filling and grated chocolate.

Enjoy your meal!

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