This is rhubarb season start time!
Rhubarb is a source of vitamins C, A and E. Raw should not be consumed in large quantities, but baked has anti-cancer properties.
Desserts with his participation are really great, so try this tart also.
- 150g wheat flour
- 2 yolks
- 50g sugar
- 100g butter or margarine
- 250g rhubarb
- 50g red currant
- 3 yolks
- 100g sugar
- 200ml 36% heavy cream
- vanilla extract
- potato starch
Pour flour into a bowl, add yolks, sugar and chopped butter or margarine. Knead the dough quickly. We wrap the finished dough in cling film and put it in the fridge for 30 minutes.
We preheat the oven to 180 degrees C.
We roll out the dough and put it into a tart with a diameter of 20-22cm. At the same time, we create a 2 cm edge. Puncture the dough with a fork and put in the oven for 15 minutes.
Peel the rhubarb and cut into 1-1.5cm pieces. We wash currants. Then dry the fruit. Whisk the yolks with sugar, heavy cream and vanilla extract for a while.
Sprinkle the bottom with potato starch. We put fruit on the baked bottom and pour the liquid cream of yolks and heavy cream.
Bake the cake for about 30-40 minutes in a preheated oven to 170 ° C. After cooling, sprinkle with powdered sugar.